The New Food Lover's Companion

( 17 )

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
  • ...
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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.

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Editorial Reviews

From Barnes & Noble

This new, expanded, updated, 928-page food lover's companion wins a place on your shelf with its 500+ new listings; timely revisions of hundreds of entries; current nutritional information; a gender-linked blood alcohol concentration chart; new Department of Agriculture recommendations for a healthy, 2,000 calorie per day food plan; recipe substitutions; notes on safe cooking, and much much more. A trade paperback original. (P.S. Adventures in Dining called the previous edition "The quintessential food reference book...a bible for anyone seriously interested in cooking." This edition is even better.)

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 inexpensive…" --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
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Product Details

  • ISBN-13: 9781438001630
  • Publisher: Barron's Educational Series, Incorporated
  • Publication date: 9/1/2013
  • Edition description: Revised
  • Edition number: 5
  • Pages: 928
  • Sales rank: 52,268
  • Product dimensions: 4.90 (w) x 7.10 (h) x 1.90 (d)

Meet the Author


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 on several internet sites, including Condé Nast's "Epicurious

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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Customer Reviews

Average Rating 4.5
( 17 )
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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:

    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.

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  • 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  No   Report this review
  • Posted April 10, 2010

    I Also Recommend:

    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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