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Miller, Laurel - Cheese For Dummies, ebook

Cheese For Dummies

Miller, Laurel


An accessible guide to selecting, cooking with, and making cheese
From a pungent Gorgonzola to the creamiest Brie, the world of cheese involves a vocabulary of taste second only to wine.  With the rise of artisanal cheeses, this once humble food made from curdled milk is now haute

Grainger, Keith - Wine Quality: Tasting and Selection, ebook

Wine Quality: Tasting and Selection

Grainger, Keith


The Wiley- Blackwell Food Industry Briefing Series
Devised to increase the effectiveness and efficiency with which knowledge can be gained of the many subject areas that constitute the food industry, and on which the industry relies for its existence, this important series is intended expressly to benefit executives, managers

Felder, Amy - Savory Sweets: From Ingredients to Plated Desserts, ebook

Savory Sweets: From Ingredients to Plated Desserts

Felder, Amy


Savory Sweets is divided into four parts: Vocabulary starts with a scientific explanation of taste, then establishes concepts of flavor and overall plate profile Culinary Skills looks at cooking methods other than baking and what they have to offer plated desserts;