This authoritative, exceptionally complete dictionary of the culinary arts will be an invaluable resource for every culinary professional. The first edition was honored as a 1998 James Beard Foundation Award Nominee; this new Second Edition includes 60% more entries, making it even more useful. This book contains over 25,000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, cigars, international foods, hospitality and restaurant management, food chemistry, prepared dishes, food history, gastronomy, and more. Designed for easy reading, the book is full of helpful line drawings, cross-references and phonetic pronunciation guidance. It includes handy tables of metric conversions, measurement equivalents, commonly used international terms, sugar cooking temperatures, oversized wine bottles, and more.