- Shopping Bag ( 0 items )
Praise for previous editions.
"From 'abalone' to 'zwieback,' Sharon Tyler Herbst lists nearly 6,000 culinary terms in the newly published third edition of her classic Food Lover's Companion. Hands down, it is the ultimate accessible cooking and dining reference book."
—Mat Schaffer, Boston Herald, March 2001
"The New Food Lover's Companion is an updated version of this amazingly comprehensive encyclopedia of everything you ever wondered or will need to know about culinary terms and ingredients. My old copy is more dog-eared than any favorite cookbook, and referred to almost daily...Dedicated foodies can't do without it."
—Susan Miller, The Home Monthly, May 2001
"If there's a culinary reference book that foodies reach for more often than Food Lover's Companion, we don't know what it would be. This mimi-tome is brimming with useful information on thousands of foods and terms, from abalone to zwei-back—including pronunciations (ZWI-bak, ZWI-bahk, SWI-bak, SWI-bahk). No surprise that the book has sold mor than 1 million copies since its debut in 1990...The new edition has 6,000 terms and a larger appendix. We especially like the pasta chart, which lists more than 100 pastas (with, thank goodness, pronunciations). Also added is a broadened pan substitution chart, expanded listings on soy foods, and more ethnic foods."
—Renee Enna, The Chicago Times, June 2001
"If you don't have this book for your collection, it is surely time to add it, as the previous edition was regarded by Bon Appétit magazine as 'one of the best reference books' and 'a must for every cook's library.' At such a reasonable price, this book is a mandatory purchase for any library supporting a culinary program and is highly recommended for all other academic and public libraries."
—Booklist, January 1 & 15, 2008
From the Associated Press article "A Book Worth Devouring"
"You, too, can be an expert, for less than 20 bucks.
Sharon Tyler Herbst and Ron Herbst's Food Lover's Companion has served as an indispensable reference to the food world since the first edition was published more than a decade ago. It's a bible for food writers, and it belongs in the home kitchen, too.
An updated forth edition with more than 6,700 entries recently was released, continuing the tome's tradition of helping home and professional cooks make sense of myriad techniques and ingredients.
As valuable as the dictionary-style entries that form the core of the book are the appendices, which include a pasta glossary, a guide for reading food labels, illustrated charts depicting cuts of meat, and substitution and measurement charts."
|Dedication and Acknowledgments||v|
|How to Use This Book||ix|
|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|
|Fahrenheit/Celsius Conversion Formulas||711|
|Microwave Oven Conversion Chart||711|
|Recommended Safe Cooking Temperatures||712|
|Candymaking Cold-Water Tests||713|
|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|
|British and American Food and Cooking Terms||732|
|Consumer Information Sources||735|
|About the Author||772|
Posted November 26, 2004
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.
Posted December 30, 2006
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.
Posted November 9, 2004
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.
Posted June 3, 2003
Posted February 13, 2003
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.