This kitchen reference book is for anyone working in the kitchen, whether a casual cook who would rather not be there or a serious, dedicated cook who enjoys the work. The book lists information and references in 186 entries that should be at the fingertip of cooks to be efficient, knowledgeable and better equipped to prepare great dishes with minimal effort. Every subject has been covered from Appetizers to Zucchini; subjects of especial importance in greater detail and easy-to-understand explanation by a culinary scientist and professional cook. GEORGE ERDOSH is a culinary scientist, food writer and certified cooking teacher with a strong science and research background (Ph.D., McGill University, Montreal. He is the author of nine published food-related books: a six-book series for young readers "Cooking throughout American History" and "The African-American Kitchen;" "Start and Run a Catering Business" (in its 3rd edition, translated to five languages) and "Tried and True Recipes from a Caterer's Kitchen-Secrets for Making Great Foods," as well as numerous articles in magazines and newspapers. In his writing Erdosh emphasizes basic cooking knowledge by explaining the hows and whys of food and cooking through kitchen-level physics and chemistry that enables readers to be better and more efficient cooks.