Deluxe Food Lover's Companion
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Deluxe Food Lover's Companion

4.0 7
by Sharon Tyler Herbst, Ron Herbst

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Based on Barron's popular and authoritative The Food Lover's Companion, this enlarged and enhanced new reference volume was written for discerning home chefs and everybody else who wants to become more knowledgeable about good food and elegant dining. Alphabetically arranged entries define and describe--

  • Fruits and vegetables, both well-known and
  • …  See more details below


    Based on Barron's popular and authoritative The Food Lover's Companion, this enlarged and enhanced new reference volume was written for discerning home chefs and everybody else who wants to become more knowledgeable about good food and elegant dining. Alphabetically arranged entries define and describe--

  • Fruits and vegetables, both well-known and exotic varieties
  • Meat cuts and preparation methods
  • Fish, shellfish, and ways to cook and serve them
  • Breads, pastas, and other grain-based foods
  • Cooking tools and techniques
  • Reliable ways to preserve and store foods
  • Herbs, spices, and their many uses . . . and much more

    Miniature glossaries are interspersed throughout the text. For instance, following the entry for apple, an "Apple Glossary" provides descriptions and recommended uses of 28 different varieties. A generous array of sidebar features throughout the book offers quick tips on food purchases, as well as Fast Facts and advice on preparation, serving, and dining. For example, immediately following the "al dente" entry in reference to cooking pasta, readers will find this sidebar:
    Fast Facts
    Al Dente

  • An obvious line flowing through the thickest part of the pasta means it's not done
  • Lingering heat will continue to cook the pasta for a short time after it's removed from the hot cooking water

    More than 6,700 entries are supplemented with a general introduction, hundreds of illustrations, and pithy quotations about food and dining from chefs and gourmets. The new deluxe hardcover binding with dust jacket includes a ribbon place marker and golden-tipped page edges.

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  • Editorial Reviews

    From the Publisher

    "Spot quiz: Do you know what a pomalo is? How about sansho? Chaource? If you don't know the answers to these questions, you are in desperate need of this book. . . . Enlarged and enhanced, this new reference volume is written for anyone who wants to become more knowledgeable about food and dining. . . . A must-have for any serious food professional. . . ."
    --Dessert Professional

    "For more than a decade, The New Food Lover's Companion by Sharon Tyler Herbst has been the definitive food reference book. . . . Now, a redesigned and updated version has been released. . . . This impressive makeover of a classic book is sure to please longtime Food Lover fans and novice chefs alike. . . . With its hundreds of illustrations, plethora of fun facts, cooking tips and how-to steps The Deluxe Food Lover's Companion is the latest must-have culinary guide--and its reasonable price makes it this year's bookstore bargain."
    --Lacey Galbraith, Book Page

    "Now in its fifth revision, this food dictionary is more important--and expanded--than ever. No cook should be without it."
    --Lee Svitak Dean, Minneapolis Star Tribune

    "If you've got a question about kitchen tools or perhaps preparation or even kitchen tools, you'll want to pick up this treasure trove of culinary information. . . . This food encyclopedia is especially user-friendly, so you can find anything you're looking for. . . . a must for anybody who enjoys cooking and fine dining, or just likes to learn. . ."

    --Cookbook Digest

    "Attractive and well-organized with efficient cross-referencing and a comprehensive bibliography, this guide would be useful to most cooks and particularly interested novices."
    --Lynn Harnett, Portsmouth (NH) Herald Sunday

    "How do you improve a classic? The Food Lover's Companion, first published in 1990 by wife and husband Sharon Tyler Herbst and Ron Herbst, has undergone many updates, but the latest edition is the only one that can claim

    the term deluxe. "The previous four editions were soft-cover and a much different book size in terms that you

    could fit in the palm of your hand," says Pat Hunter, an editor at Barron's. "We wanted more info in it than the

    current book, so we included a whole bunch of new material that would enhance reader appeal." The updated

    version includes quotes, tip boxes, information on basic techniques and expanded glossaries that explain the

    many variations of apples, sausages, cheeses and so on. Not a cookbook, The Deluxe Food Lover's Companion is an accessible kitchen reference for everyone, from novice to chef, and features more than 6,700 entries. The authors spent years collecting the ultimate tricks from those in the food industry to update the volume, which is one of the most comprehensive collections about the kitchen trade available today. "The culinary world is

    always changing, and methods of cooking have changed considerably as well," says Hunter. "We spent a lot

    of time thinking about how to make a great book to begin with even better and more applicable to today's

    at-home or professional chefs."

    Kirkus Reviews, September 2009

    The shelves are bulging with specialty cookbooks, but what many of us really need is a single reference book that encompasses a full spectrum of food and cooking topics. For avid home cooks, nothing less than the 928-page Deluxe Food Lover's Companion can help them achieve their full purpose. This giant omnibus covers the food field from individual ingredients to specific cooking techniques to methods to preserve and store foods. The 6,700-plus alphabetically arranged entries describe fruits and vegetables; meat cuts and preparations; fish and shellfish; breads, pastas, and other grain-based foods; herbs, spices, and their uses; and much more.
    Publishers Weekly
    The latest addition to the Companion culinary series is dubbed the “deluxe” volume because of its expanded and restructured content updated by Ron Herbst in memory of his wife, Sharon Tyler Herbst, the original author. The book maintains its reputation as an encyclopedia of literally every dish, ingredient and spice imaginable, each featuring cross-references and a pronunciation guide—especially helpful for those with a fancy palate. This time around, Herbst organizes some of the more popular entries such as apples, beer, cookies and olives into their own glossaries appearing alphabetically throughout the book. Fans of the series will find this an obvious and welcome revision, this one with gold-gilded page edges. Quotes from famous chefs, diagrams of meat cuts and sketches on every page make this a solid companion for home cooks. (Nov.)\

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    Product Details

    Barron's Educational Series, Incorporated
    Publication date:
    Product dimensions:
    7.00(w) x 9.10(h) x 1.90(d)

    Related Subjects

    Meet the Author

    Sharon Tyler Herbst was an award-winning author of seventeen books, and has been dubbed the foremost writer of user-friendly food and drink reference works. Her seminal work, Food Lover's Companion, is broadly hailed as "a must for every cook's library. Sharon frequently discussed those topics on national radio and TV.

    Ron Herbst, a dedicated wine expert, is also a wine and food journalist. His best-selling The New Wine Lover's Companion, also published by Barron's, is the wine dictionary used on Internet sites, including Condé Nast's "Epicurious."

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    Deluxe Food Lover's Companion 4 out of 5 based on 0 ratings. 7 reviews.
    TheProviders More than 1 year ago
    The authors did an amazing job on this book, defining many terms with not just dictionary descriptions, but varietal selections, taste, and use information. There are many cooking tips, entertaining quotes, diagrams, ingredients substitutions & equivalents, illustrations, and a simply mahvelous wine glossary for those who always wanted to ask but were afraid to look stupid. Love this book, really. It is a book for Americans, having many foreign terms but only for items one might find in a really good supermarket or you might run into when traveling. This is not a true international glossary, and it is not a cookbook. Yes, you can find corndog, s'more, and cotton candy defined. But, do not expect a comprehensive breakdown of Asian or sub-Saharan culinary terms. Neither is it a recipe book, for which I am thankful, as there are too many of those aready. There are also absolutely no glossy full page photos of dishes, which look nice but add little to content. This is a practical reference book for cooks. Not an in-depth library reference textbook, but one you should have in your home library if you like to cook. The only failing the book might have is that it does not address the topics of food storage & handling, temperatures, wrapping, sealing, hygiene, preservation and canning, and safety essentials. This book will not disappoint. Give it as a gift to all the cooks and soon to be cooks in your life, & newlyweds; the gilt edges are pleasing on the hardcover edition. You will wear it out.
    Anonymous More than 1 year ago
    LOVE it!! I bought this for a Christmas gift for someone and when I got it, flipped through it. Well, I eneded up unable to put it do down for a week straight and it started to get a little "pre-read" looking so I had to buy a second one for the gift and keep it for myself! If you're a foodie and enjoy cooking you will want to to read this book straight through! I highly recommend this for professional chefs, home gourmets, novices, bridal shower gifts, and anyone that has a kitchen!
    inthekitchen More than 1 year ago
    I have not looked at the new edition, but the previous ones have proven very valuable. I am in the food profession and still come across words in recipes or ingredients that I am not familiar with. I pull out my FLC and find the word and it solves the mystery. Even if I know the word, it will give the history and other info I might not have been aware of. I always keep it handy in the kitchen.
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