New Food Lover's Companion

( 17 )

Overview


The brand-new fourth edition of this widely praised reference guide has been updated with new information for everyone, including lovers of ethnic foods and health food aficionados. The authors have added many all-new entries on exotic produce and other unusual ingredients. An earlier edition of The New Food Lover's Companion was hailed by Bon App©tit magazine as "one of the best reference books we've seen, a must for every cook's library." This new edition has even more to offer! Among the myriad foods and ...
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More About This Book

Overview


The brand-new fourth edition of this widely praised reference guide has been updated with new information for everyone, including lovers of ethnic foods and health food aficionados. The authors have added many all-new entries on exotic produce and other unusual ingredients. An earlier edition of The New Food Lover's Companion was hailed by Bon App©tit magazine as "one of the best reference books we've seen, a must for every cook's library." This new edition has even more to offer! Among the myriad foods and culinary subjects defined and explained are cooking tools and techniques, meat cuts, breads, pastas, international foods, cheeses, eggs and omelets, herbs and spices, fruits and vegetables, candies and desserts, wines and cocktails, and literally everything else related to good food and enjoyable dining. Handy and helpful appendices cover a wide range of food-related topics. They include suggestions for substituting recipe ingredients, high-altitude baking adjustments, a microwave oven conversion chart, recommended safe cooking temperatures for various meats and fish, a guide to reading food package labels, seasoning suggestions to enhance favorite dishes, a food additives directory, 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 and other food-related literature. Here in one volume is an invaluable companion for cooks--and for everybody else who loves good food. More than 6,700 entries plus line art that shows retail cuts of lamb, pork, beef, and veal.
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Editorial Reviews

Booknews
This culinary reference contains some 6,000 entries on subjects related to food and drink, encompassing foods from around the world, cooking techniques, meat cuts, kitchen utensils, wine, and cocktail terms. There are 68 pages of appendices, covering everything from ingredient equivalents to consumer information contacts, additives, frying temperatures, and seasonings. 5x7<"> Annotation c. Book News, Inc., Portland, OR (booknews.com)
From The Critics
Food Lover's Companion appears in its third edition to provide references to the culinary world, with almost 6,000 listings on subjects related to food and drink from meat cuts and kitchen utensils to wine and cocktail terms. The revised, expanded index, glossary, and history are excellent, making this recommended for a wide audience.
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Product Details

  • ISBN-13: 9780764135774
  • Publisher: Barron's Educational Series, Incorporated
  • Publication date: 8/3/2007
  • Edition description: Revised
  • Edition number: 4
  • Pages: 830
  • Sales rank: 41,769
  • Product dimensions: 7.02 (w) x 4.96 (h) x 1.62 (d)

Meet the Author


Sharon Tyler Herbst is an award-winning author of many books on cooking and dining. She is also a food and travel journalist, and a media personality who has made many appearances on national radio and television shows, a consultant and spokesperson for national food and beverage companies, and a past president of the International Association of Culinary Professionals.

Ron Herbst, long a passionate and dedicated wine expert, is also a wine and food journalist. His best-selling The New Wine Lover's Companion received rave reviews and is now the wine dictionary on several internet sites, including Cond© Nast's "Eipcurious." Ron has collaborated with his wife Sharon Tyler Herbst on many books on food and drink.

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Table of Contents

Dedication and Acknowledgments v
Introduction vii
How to Use This Book ix
Pronunciation Guide xi
Terms 1
Appendix 689
Ingredient Equivalents 690
Substituting Ingredients 702
Pan Substitution Chart 707
High-Altitude Baking Adjustments 709
Boiling Point of Water at Various Altitudes 709
General Temperature Equivalents 710
Hand Test for Grilling Temperatures 710
Oven Temperatures 711
Fahrenheit/Celsius Conversion Formulas 711
Microwave Oven Conversion Chart 711
Recommended Safe Cooking Temperatures 712
Candymaking Cold-Water Tests 713
Frying Temperatures 714
Smoke Points of Popular Oils 714
Fatty Acid Profiles of Popular Oils 715
U.S. Measurement Equivalents 716
Wine and Spirit Bottle Sizes 717
Approximate Metric Equivalents 718
Metric Conversion Formulas 720
Food Guide Pyramid 721
What's a Serving? 721
Food Label Terms 722
A Guide to Food Labels 726
Pasta Glossary 727
British and American Food and Cooking Terms 732
Consumer Information Sources 735
Seasoning Suggestions 747
Meat Charts 752
Additives Directory 756
Bibliography 759
About the Author 772
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Customer Reviews

Average Rating 4.5
( 17 )
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(14)

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Sort by: Showing all of 17 Customer Reviews

  • Posted February 16, 2009

    Everyone in the food business should own this book.

    Working in the F&B business this book is a must. <BR/>Any term regarding cooking or an ingredient is listed in this edition.

    2 out of 2 people found this review helpful.

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  • Posted February 16, 2009

    A Must Have!

    Good resource for everyone.

    1 out of 1 people found this review helpful.

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  • Posted December 4, 2008

    I Also Recommend:

    Culinary Institute of America Cookbook: A Collection of Our Favorite Recipes for the Home Chef
    Professional Chef

    The Websters Dictionary of culinary terms!

    Even just a word, this book will help you understand terms, cooking origin, and techniques sometimes only known by professionals!!!

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Posted April 5, 2013

    A Fascinating Find

    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.

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  • Anonymous

    Posted June 26, 2012

    Don't watch cooking shows without it!

    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.

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  • Posted October 10, 2011

    Can't live without it!

    No kitchen worth its salt should be without it!

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  • Posted September 24, 2010

    A Must Have!

    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!

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Posted April 10, 2010

    I Also Recommend:

    Food Rules: An Eater's Manual

    Kitchen Essential

    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.

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  • Anonymous

    Posted February 20, 2010

    Can't Live Without It!

    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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    Posted January 24, 2010

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    Posted February 9, 2009

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    Posted December 6, 2009

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    Posted June 23, 2010

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    Posted June 6, 2009

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    Posted February 3, 2009

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    Posted December 22, 2009

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    Posted December 14, 2012

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