|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|
The New Food Lover's Companion / Edition 3by Sharon Tyler Herbst
Pub. Date: 03/28/2001
Publisher: Barron's Educational Series, Incorporated
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 wrongand they've found previous editions of this book invaluable. For anybody who cooksor who simply loves foodhere's a terrific reference source and an outstanding cookbook supplement.
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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!!!
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!
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!
This book is a great reference for any chef, at any level.
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.