The New Food Lover's Companion

The New Food Lover's Companion

4.7 18
by Ron Herbst, Sharon Tyler Herbst
     
 

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The fifth edition of this widely praised and highly esteemed reference guide has been updated with new information to reflect the way we eat in today's world. The authors have taken into account our healthier lifestyles and more diverse palates to include:
  • Over 500 new listings, including Korean, Persian, and South American additions
  • Updated information
  • Overview


    The fifth edition of this widely praised and highly esteemed reference guide has been updated with new information to reflect the way we eat in today's world. The authors have taken into account our healthier lifestyles and more diverse palates to include:

  • Over 500 new listings, including Korean, Persian, and South American additions
  • Updated information for hundreds of existing entries
  • A blood alcohol concentration chart for men and women
  • An extensive breakdown of food labels and nutritional facts
  • Department of Agriculture recommendations for a 2,000 calorie per day food plan

    Among the myriad foods and culinary subjects defined and explained are cooking tools and techniques, meat cuts, breads, pastas, and literally everything else related to good food and enjoyable dining. Handy appendices cover many topics including suggestions for substituting recipe ingredients, a microwave oven conversion chart, recommended safe cooking temperatures for meats and fish, and much more.

    The New Food Lover's Companion is a reference guide--not a cookbook--but it includes hundreds of cooking tips plus an extensive bibliography of recommended cookbooks. More than 7200 entries plus line art are included in this seminal work.

  • Editorial Reviews

    From the Publisher

    "A must for every cook's library."--Bon Appétit magazine

    Praise for previous editions . . .

    "The quintessential food reference book . . . a bible for anyone seriously interested in cooking." --Adventures in Dining

    "Essential for anyone who talks, eats or thinks about food."--Bev Bennett, Chicago Sun-Times

    "The indispensable landmark volume that defines thousands of American and foreign culinary terms." --Paula Hamilton, Oakland Tribune

    "Comprehensive, accurate, interesting, well-written, and inexpensiveâ?¦" --Booklist

    "A wealth of information . . . a small culinary gem." --Pat Dailey, Chicago Tribune

    "As thick and as satisfying as a well-stuffed sandwich." --The New York Times

    Library Journal
    ★ 09/15/2013
    With more than 7,000 A to Z entries, this title, now in its fifth edition, has been expanded to include new international entries and information about nutrition and deciphering food labels as well as numerous updates. The title is not a cookbook but serves as a handy reference guide that includes conversion charts and information on cooking techniques, herbs, spices, tools, wines, and much more. The entries are organized like a dictionary with a handy thumb index on the fore edge. The bulk of the book is dedicated to the individual entries, but a number of useful appendixes cover such topics as ingredient equivalents, substituting ingredients, a microwave conversion chart, smoke points of oils, food label terms, a pasta glossary, meat cut diagrams, and more. The "Food Label Term" appendix is particularly useful for readers who want to know what sodium free, natural flavorings, and the like really mean. VERDICT This excellent and easy-to-use volume is a fantastic compendium on all things food. The entries are well written and thorough given the scope of the book.—Lisa Ennis, Univ. of Alabama at Birmingham

    Product Details

    ISBN-13:
    9781438001630
    Publisher:
    Barron's Educational Series, Incorporated
    Publication date:
    09/01/2013
    Edition description:
    Revised
    Pages:
    928
    Sales rank:
    48,243
    Product dimensions:
    4.90(w) x 7.10(h) x 1.90(d)

    Meet the Author


    Ron Herbst holds a degree in Hotel and Restaurant Management and spent the better part of a decade working in various restaurants around the country. He is the co-author of four critically acclaimed books with Sharon Tyler Herbst, including The Food Lover's Guide. This indispensable book is considered "essential for anyone who talks, eats or thinks about food" (Bev Bennett, Chicago Sun-Times) and is featured on Food Network's website as their go-to food reference guide.

    Sharon Tyler Herbst was an award-winning author of many books on cooking and dining, a food and travel journalist, a media personality and a past president of the International Association of Culinary Professionals.

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    New Food Lover's Companion 4.7 out of 5 based on 0 ratings. 18 reviews.
    kimbalini More than 1 year ago
    Working in the F&B business this book is a must.
    Any term regarding cooking or an ingredient is listed in this edition.
    sherlockzie More than 1 year ago
    Good resource for everyone.
    oldschoolchef More than 1 year ago
    Even just a word, this book will help you understand terms, cooking origin, and techniques sometimes only known by professionals!!!
    Anonymous More than 1 year ago
    I learned about this book in a cooking class and bought it as a gift for a someone who likes to cook and bake. Although I am not a cooking enthusiast, I may keep this copy and buy another one for the gift because it is great fun to peruse - a wonderful source of information about food and the origin of many food and drink names. People who are interested in words and writing will also like this book.
    madamearcati More than 1 year ago
    My husband and I found a copy of an earlier edition of the FLC at a shop on the campus of the Culinary Institute of America in Hyde Park NY. Our fascination with dictionaries led us to take a good look at the book, and to buying a copy. It turned out to be one of the most useful and fascinating purchase we made! I bought 2 copies of a newer edition recently to give as gifts to friends. They were very interested and have continued to thank me for their gifts. Highly recommended.
    Anonymous More than 1 year ago
    Anonymous More than 1 year ago
    This by far the most helpful book in my collection. It's worth every penny and I use it when I'm watching the some Food Network shows and the real masters on PBS. I recommend this inexpensive tool for your kitchen tool box. You will refer to it often and use the comprehensive charts in the back of the book. I borrowed it from my local library first, then I decided to get my own copy.
    applepieIA More than 1 year ago
    No kitchen worth its salt should be without it!
    Nay-Nay918 More than 1 year ago
    Any Chef, Chef-in-training or natural foodie should have this book on hand at all time! There's really no term or word the book is missing. It's a hand's on food dictionary-an investment!
    Anonymous More than 1 year ago
    SugarMama More than 1 year ago
    Every cook should have a copy of this book. My daughter bought copies for herself, her brother & me. I have since bought several as gifts for wedding showers & birthdays.I have recently started to cook more local & organic meals. Some recipes had ingredients listed that I had never heard of. This book has helped me make sense of it all.
    Anonymous More than 1 year ago
    I'm in the hospitality catering business and this book is a Bible for creating and developing dishes and menus. I love it so much I bought one for my associate and we try to out-do each other with new words! Worth every penny.
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