The New Food Lover's Companion / Edition 3

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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

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 (
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.
From the Publisher

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."
Associated Press

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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
( 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.

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  • 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.

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  • 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  No   Report this review
  • Anonymous

    Posted June 3, 2003


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

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  • 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  No   Report this review
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