The Culinarian: A Kitchen Desk Reference

The Culinarian: A Kitchen Desk Reference

by Barbara Ann Kipfer
     
 

A culinary reference packed with thousands of straightforward definitions and fun tips and trivia

Perfect for cooks, food lovers, and even trivia buffs, The Culinarian is a wide-ranging kitchen reference that no cupboard should be without. With plain-English definitions of everything from Absinthe to Zucchini, it includes fascinating culinary

Overview

A culinary reference packed with thousands of straightforward definitions and fun tips and trivia

Perfect for cooks, food lovers, and even trivia buffs, The Culinarian is a wide-ranging kitchen reference that no cupboard should be without. With plain-English definitions of everything from Absinthe to Zucchini, it includes fascinating culinary history, etymologies, and tips on selecting, storing, and using virtually every ingredient and piece of kitchen equipment imaginable.

In addition to vital information like unit conversions and yields and equivalents, the book also includes cooking tips, lists, and trivia, from the heavily practical, such as common meat cuts and labeling terms, to the just plain entertaining, like lists of aphrodisiac foods and fun food cliches.

  • Holds the answers to thousands of culinary questions, from how to choose a ripe mango or scale a fish to how they get the cream center inside a chocolate candy
  • Includes descriptions and definitions of nearly 3,500 food terms, from ingredients and equipment to culinary techniques
  • Compiled by expert researcher, lexicographer, and food lover Barbara Ann Kipfer
  • Helpful cooking tips and sidebars on cooking quick meals, as well as shopping, storing, prepping, and garnishing

If you've ever wondered how to trim an artichoke or what the difference between a sweet potato and a yam is, The Culinarian has all the answers you need.

Editorial Reviews

Library Journal
Although Barbara Ann Kipfer is not a professional chef, her experience as a nonfiction writer and her considerable expertise in the editing and authoring of dictionaries, thesauri, and other reference works serve her well in this friendly volume. The book is intended to provide a handy compendium of foods, methods, equipment, and expressions—it eschews recipes—and largely succeeds. Anyone confused by label terms, yields, or international expressions and measures will appreciate the "Opening Helpful Information" section. The entries that follow describe, in about equal measure, techniques, equipment, and ingredients from the basic to the exotic ends of the culinary spectrum. A guide to flavor pairings ends the title, encouraging creative cooking and saving readers from wondering what to do with the eggplant in the back of the fridge. The layout is occasionally awkward, and there are some inconsistencies in how entries are formatted, but this does not detract from the quality of the content. Soft pencil illustrations by the author's son do not provide the precise visuals of photographs, but they do lend the book a warm, down-home feel. BOTTOM LINE While not as comprehensive as the classic Larousse Gastronomique (Librarie Larousse), the compact Culinarian provides excellent reference in a more manageable package than its unwieldy competitor. A useful, appealing, and accessible reference for established foodies and budding chefs alike.—Lauren de Bruin, Alberta Lib., Edmonton

Product Details

ISBN-13:
9780470554241
Publisher:
Houghton Mifflin Harcourt
Publication date:
10/18/2011
Edition description:
Original
Pages:
640
Product dimensions:
6.00(w) x 7.90(h) x 1.30(d)

Related Subjects

Meet the Author

Barbara Ann Kipfer is a lexicographer and an enthusiastic culinarian. The bestselling author of 14,000 Things to Be Happy About and other list, reference, archaeology, and spiritual books, she holds PhDs in linguistics, archaeology, and Buddhist studies and has worked as a lexicographer and ethnographer for more than thirty years. Her website is thingstobehappyabout.com.

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