Rating: 
Summary: Great reference book for culinary careers.
Review: This book contains not only English and French, but other languages from around the word. I am an student at the Las Vegas University studying for a four-year degree in culinary science. It's tough and you need a lot of guide books. Three I highly recommend is the Study Guide for Baking and Advance Baking. These books I found on Amazon.com and marketplace. They help me alot getting through my courses. Another tough course that involves a lot of science is Sanitation. The Study Guide for the National Servsafe Exam is also an excellent guide.
Rating: 
Summary: Good reference book
Review: This book has been very helpful to me. Unfortunately there have been a few words I tried to look up that weren't in there. Maybe their next edition will be more complete.
Rating:
Summary: Great reference book for culinary careers.
Review: This friendly volume is crisp, concise (tens of thousands of entries in just under 500 pages), and attractive. It is not only inexpensive, but possibly one of the best culinary dictionaries available for the home cook who simply wants a decent resource for occasional questions. My basic test for a culinary reference book is to look up "falernum" (a by-product of rum distillation which is used as a flavoring in fruit desserts--sort of along the lines of grenadine). Well, "falernum" isn't in here, but so much other stuff is that I'm not complaining. The pronunciations are a little iffy on foreign language terms, and the definition brevity is sometimes confusing (kiu is listed as "an ancient Chinese beer." OK. Does that make it a beer from ancient times, or a really old fermented brew that's currently available?). Still, these are minor quibbles for an admirably complete book.
Rating:
Summary: An excellent basic culinary reference book
Review: This friendly volume is crisp, concise (tens of thousands of entries in just under 500 pages), and attractive. It is not only inexpensive, but possibly one of the best culinary dictionaries available for the home cook who simply wants a decent resource for occasional questions. My basic test for a culinary reference book is to look up "falernum" (a by-product of rum distillation which is used as a flavoring in fruit desserts--sort of along the lines of grenadine). Well, "falernum" isn't in here, but so much other stuff is that I'm not complaining. The pronunciations are a little iffy on foreign language terms, and the definition brevity is sometimes confusing (kiu is listed as "an ancient Chinese beer." OK. Does that make it a beer from ancient times, or a really old fermented brew that's currently available?). Still, these are minor quibbles for an admirably complete book.
Rating:
Summary: Divine details for the curious cook!
Review: This is the ultimate information resource for the curious cook. The information is accurate and includes almost every ingredient, food, or recipe description a new cook could ever want to know. I was dissapointed not to find a description of Fleur de Sel which is the best salt you can purchase. With that said, I really have no other complaints. A work which includes so many multicultural ingredient explanations is worth all 5 stars.
Rating:
Summary: Divine details for the curious cook!
Review: This is the ultimate information resource for the curious cook. The information is accurate and includes almost every ingredient, food, or recipe description a new cook could ever want to know. I was dissapointed not to find a description of Fleur de Sel which is the best salt you can purchase. With that said, I really have no other complaints. A work which includes so many multicultural ingredient explanations is worth all 5 stars.
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