Master dictionary of food and wine
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Master dictionary of food and wine

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Published by Van Nostrand Reinhold in New York .
Written in English


  • Food -- Dictionaries,
  • Cookery -- Dictionaries,
  • Wine and wine making -- Dictionaries

Book details:

Edition Notes

Includes bibliographical references (p. 371-372).

StatementJoyce Rubash.
LC ClassificationsTX349 .R83 1990
The Physical Object
Paginationxi, 372 p. ;
Number of Pages372
ID Numbers
Open LibraryOL2200868M
ISBN 100442234651
LC Control Number89022496

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An outstanding and large culinary dictionary and glossary that includes the definitions and history of cooking, food, and beverage terms. cabbage – There are over 70 varieties of cabbage. Broccoli, Brussels sprouts, cauliflower, kohlrabi, collards, kale, turnips, and many more are all a member of the cabbage family. master (măs′tər) n. 1. One that has control over another person, a group of persons, or a thing, especially: a. The owner or keeper of an animal: The dog ran toward its master. b. The owner of a slave. c. One who has control over or ownership of something: the master of a large tea plantation. d. An employer. e. The man who serves as the head of a. Assistant editor Julia Harding, Master of Wine, studied modern languages at Cambridge before becoming a freelance book started work in the UK wine trade in , came top of the Master of Wine exams in , and has been Jancis Robinson’s full-time assistant and associate palate since Master in Food & Wine Communication - IULM, Milan, Italy. K likes. Il Master Universitario di I livello in Food & Wine Communication di IULM e Gambero Rosso, si rivolge a /5(8).