professional cooking

Love this book. This book has words I never even heard before.It is the type of book that every culinary student and professional should have with them at all times. Another book I found very helpful were the Study Guide for the National Servsafe Exam and the Study Guide for Baking and Advanced Baking. These books have very good questions with answers and even explanations. All these books can be found under Patrick Leonardi. A very smart and talented author.

Or what about how to pronounce the wine "Gewürztraminer"? Or my personal favorite "Crème Fraiche" pronounced (krem fresh)

What is the definition for Jicama or Wasabi? and where did they come from?

What is the difference between "Crayfish" and a "Langoustine" and are they indigenous to Louisiana...

WELL WONDER NO MORE!!... this book is the secret behind all of those fancy menus you read in Restaurants and Banquet menus (I should know I have had to create new Catering Menus every year since 1993)LOL

I have been in the Hospitality Industry for over 17 years this book has been in my collection since I started. If you can purchase it get it!! Definitely a must for any Caterers or students of the Culinary Art.

This book contains definitions of almost EVERYTHING Food (and some wines), the correct pronunciation, spelling and it's original origin. I can't recommend this book enough!! It is quite pricey but I have bought it at least 5 times in my career as gifts for my assistants moving on to greater positions in this Industry. They have terms (and again pronunciations) for all Culture cuisines ie; German, Cambodian, Japanese, French, Italian, Middle Eastern and Spanish just to name a few.

I also recommend the Oxford Companion for Food and Wine as well as any "Professional Chef" book from Culinary Institute of America

Respectfully Reviewed

Excellent, Every Chef should have a copy of this book on their desk. The perfect dictionary for any Culinary Arts student.