Third Edition.
This new edition of the bestselling culinary reference is bigger than ever, with almost 6,000 listings on subjects related to food and drink.
Here are the answers to questions about cooking techniques, meat cuts, kitchen utensils, food, wine, cocktail terms, and much more. Readers will also find a completely revised and expanded appendix containing a pasta glossary, a pan substitution chart, consumer information and so much more.
For anybody who cooks or who simply loves food, this is a terrific reference source and an outstanding cookbook supplement.
