×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

The Cook's Essential Kitchen Dictionary: A Complete Culinary Resource
     

The Cook's Essential Kitchen Dictionary: A Complete Culinary Resource

5.0 2
by Jacques Rolland
 

See All Formats & Editions

This kitchen reference provides 4,500 definitions for 6,000 terms and includes historical background. Designed for both reading and reference it includes British, American and many foreign language cooking terms, pasta glossary, cooking methods and more.

Overview

This kitchen reference provides 4,500 definitions for 6,000 terms and includes historical background. Designed for both reading and reference it includes British, American and many foreign language cooking terms, pasta glossary, cooking methods and more.

Editorial Reviews

Arlington Advocate - Anne-Marie Seltzer
[review of previous edition:] A great resource for anyone who appreciates food, cooking, or linguistics.

Product Details

ISBN-13:
9780778800989
Publisher:
Rose, Robert Incorporated
Publication date:
09/04/2004
Edition description:
New Edition
Pages:
413
Sales rank:
1,361,495
Product dimensions:
6.25(w) x 9.25(h) x 1.12(d)

Meet the Author

Jacques L. Rolland has a degree in culinary art and hotel management and is a certified sommelier. His appreciation and knowledge of food has been honed from the many cultures he has experienced. He is also the author of The Food Encyclopedia.

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews

The Cook's Essential Kitchen Dictionary: A Complete Culinary Resource 5 out of 5 based on 0 ratings. 2 reviews.
SandrasBookNook More than 1 year ago
Have you ever been reading a recipe and wondered, "What is that ingredient?" or are you a novice cook that isn't quite sure what some cooking terms are? Have you ever wondered what flageolet, harusame, macerate, nam pla, udon or orgeat was? If so, this is the book for you! From ajowan to tzatziki and clary to vindaloo, cooking ingredients and terms are defined for you in this handy resource. There are nice, boxed sections throughout the book that contain things like varieties of apples, grades of butter, clam varieties, flour types and more. Set up alphabetically, it is easy to find what you're looking for quickly. As someone who loves to try different cuisines, I sometimes come across terms or ingredients I haven't heard of. If you'd have asked me yesterday what Appenzeller was, I wouldn't have been able to tell you. Now I know it is a Swiss cheese that is more "more moist and creamier than Emmental and much more robust than Gruyere"--and now I'd love to try it! I definitely recommend you add this to your bookshelf. I received a copy of this book from Robert Rose Inc. for my honest review. All thoughts and opinions are my own.
Guest More than 1 year ago
By Bill Marsano. Jacques Rolland has undertaken a herculean task here, for compiling a cook's dictionary is harder than ever today. Only a couple of decades such a book would cover the bare bones of American cooking, throw in a lot of French and a little Italian, and that would be that. These days we have a few extra cuisines to deal with-- Chinese, Japanese, Thai, Indian, Middle Eastern, Mexican--and at the same time the old America-French-Italian triad must needs be treated in greater depth. So granting that the task is physically impossible (even could such a book be assembled, no one could pick it up without a forklift), it must be admitted that Rolland has done a terrific job. He not only explains, defines and identifies without letup or surcease for more than 400 pages, he does it briskly and informatively: What he tells you will stick with you. And he lards his definitions with lore and tradition as well. In all, this book is not only useful but entertaining, which is what food itself should be. There are good black-and-white illustrations (drawings, not photos), and too bad there aren't more of them. Still, this book is a pleasure just to dip into now and then for a quick 'snack,' and it belongs on the nightstand as well as in the kitchen. Might be a good idea to buy two copies, come to think of it.--Bill Marsano is a James Beard Award-winning writer of wine and spirits, and a determined if somewhat dangerous home cook.