The New Food Lover's Companion / Edition 3

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More About This Textbook

Overview

The new edition of one of America's best-selling culinary reference books is bigger and better than ever, with almost 6,000 listings on subjects related to food and drink. Hailed by Bon App?tit magazine as "one of the best reference books we've seen, a must for every cook's library," it's the ultimate kitchen tool. Here are answers to questions about cooking techniques, meat cuts, kitchen utensils, food, wine, cocktail terms, and much more. Readers will also find a completely revised and expanded appendix containing a pasta glossary, a pan substitution chart, consumer information contacts, ingredient equivalents and substitutions, and more. A million readers can't be wrong—and they've found previous editions of this book invaluable. For anybody who cooks—or who simply loves food—here's a terrific reference source and an outstanding cookbook supplement.
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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: 9780764112584
  • Publisher: Barron's Educational Series, Incorporated
  • Publication date: 3/28/2001
  • Series: Cooking Guide Series
  • Edition description: Older Edition
  • Edition number: 3
  • Pages: 792
  • Product dimensions: 4.87 (w) x 7.12 (h) x 1.40 (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 5
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Sort by: Showing all of 5 Customer Reviews

  • Anonymous

    Posted November 26, 2004

    A Must Have

    As a proffessional chef ,this is my least expensive,and most charished book in my colection. If you're serious about food please go out and buy it!!!

    2 out of 2 people found this review helpful.

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

  • Anonymous

    Posted December 30, 2006

    An excellent resource!

    While this volume will educate and assist the novice cook, it'll enhance the life of even the most experienced chef. In addition to being a helpful resource, it's interestingly entertaining. Buy it!

    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.

  • Anonymous

    Posted November 9, 2004

    Great Reference Book

    I bought the second edition of the 'companion' six years ago and use it all the time - clear and comprehensive definitions that even my husband can follow. Also contains over 50 pages of related cooking issues. I will definitely be buying her latest edition!

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

  • Anonymous

    Posted June 3, 2003

    A MUST HAVE FOR ANY CHEF!!!

    This book is a great reference for any chef, at any level.

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

  • Anonymous

    Posted February 13, 2003

    Very good reference book

    This book is a must for any restaurant to have on hand, waitstaff hear a word they don't know and we send them to this book, not only do they learn something new but they learn it better because we had them read it instead of just trying to explain.

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