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Wine Collector Books > Wine and Food :
The New Food Lover's Companion: Comprehensive Definitions of Nearly 6000 Food, Drink, and Culinary Terms (Barron's Cooking Guide)
by:
Herbst, Sharon Tyler
Herbst, Sharon Tyler
Publisher:
Barrons Educational Series
Published:March 1, 2001
ISBN:0764112589
Format:Paperback
Pages:792
Barrons Educational Series
Published:March 1, 2001
ISBN:0764112589
Format:Paperback
Pages:792
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Description:
Mat Schaffer, Boston Herald, March 2001
Hands down, it is the ultimate accessible cooking and dining reference book.
Susan Miller, The Home Monthly, May 2001
Amazingly comprehensive encyclopedia of everything you ever wondered or will need to know about culinary terms and ingredients.
Book Description
The new edition of one of America's best-selling culinary reference books is bigger and better than ever, with almost 6,000 listings on subjects related to food and drink. Hailed by Bon Appétit magazine as "one of the best reference books we've seen, a must for every cook's library," it's the ultimate kitchen tool. Here are answers to questions about cooking techniques, meat cuts, kitchen utensils, food, wine, cocktail terms, and much more. Readers will also find a completely revised and expanded appendix containing a pasta glossary, a pan substitution chart, consumer information contacts, ingredient equivalents and substitutions, and more. A million readers can't be wrong--and they've found previous editions of this book invaluable. For anybody who cooks--or who simply loves food--here's a terrific reference source and an outstanding cookbook supplement.
Hands down, it is the ultimate accessible cooking and dining reference book.
Susan Miller, The Home Monthly, May 2001
Amazingly comprehensive encyclopedia of everything you ever wondered or will need to know about culinary terms and ingredients.
Book Description
The new edition of one of America's best-selling culinary reference books is bigger and better than ever, with almost 6,000 listings on subjects related to food and drink. Hailed by Bon Appétit magazine as "one of the best reference books we've seen, a must for every cook's library," it's the ultimate kitchen tool. Here are answers to questions about cooking techniques, meat cuts, kitchen utensils, food, wine, cocktail terms, and much more. Readers will also find a completely revised and expanded appendix containing a pasta glossary, a pan substitution chart, consumer information contacts, ingredient equivalents and substitutions, and more. A million readers can't be wrong--and they've found previous editions of this book invaluable. For anybody who cooks--or who simply loves food--here's a terrific reference source and an outstanding cookbook supplement.
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