The New Food Lover's Companion

by Ron Herbst, Sharon Tyler Herbst

Overview

"Essential for anyone who talks, eats, or thinks about food." —Bev Bennett, Chicago Sun-Times

The New Food Lover's Companion is an indispensable resource for everyone from home cooks to culinary professionals. This widely praised and highly esteemed reference guide has been updated with new information to reflect the way we eat in today's world, taking into account our healthier lifestyles and more diverse palates, including:

• Over 500 new cultural listings, including Korean, Persian, and South American additions
• Definitions and explanations for cooking tools and techniques
• A microwave oven conversion chart
• An extensive breakdown of food labels and nutritional facts
• Suggestions for substituting recipe ingredients

Among the myriad of foods and culinary subjects defined and explained are meat cuts, breads, pastas, and literally everything else related to good food and enjoyable dining—a veritable food bible for the novice home-cook, culinary student, or the self-proclaimed foodie.

The New Food Lover's Companion is a reference guide—not a cookbook—but it includes hundreds of cooking tips plus an extensive bibliography of recommended cookbooks. More than 7,200 entries plus line art are included in this seminal work.

"As thick and satisfying as a well-stuffed sandwich." —The New York Times

Product Details

ISBN-13:	9781438001630
Publisher:	Sourcebooks
Publication date:	09/01/2013
Edition description:	Revised
Pages:	928
Product dimensions:	4.90(w) x 7.10(h) x 1.90(d)

About the Author

Ron Herbst holds a degree in Hotel and Restaurant Management and spent the better part of a decade working in various restaurants around the country. He is the co-author of four critically acclaimed books with Sharon Tyler Herbst, including The Food Lover's Guide. This indispensable book is considered "essential for anyone who talks, eats or thinks about food" (Bev Bennett, Chicago Sun-Times) and is featured on Food Network's website as their go-to food reference guide.

Sharon Tyler Herbst was an award-winning author of many books on cooking and dining, a food and travel journalist, a media personality and a past president of the International Association of Culinary Professionals.

Editorial Reviews

"A must for every cook's library." — Bon Appétit magazine

Praise for previous editions...

"The quintessential food reference book... a bible for anyone seriously interested in cooking." — Adventures in Dining

"Essential for anyone who talks, eats or thinks about food." —Bev Bennett, Chicago Sun-Times

"The indispensable landmark volume that defines thousands of American and foreign culinary terms." —Paula Hamilton, Oakland Tribune

"Comprehensive, accurate, interesting, well-written, and inexpensive..." — Booklist

"A wealth of information... a small culinary gem." —Pat Dailey, Chicago Tribune

"As thick and as satisfying as a well-stuffed sandwich." — The New York Times

From the Publisher

★ 09/15/2013
With more than 7,000 A to Z entries, this title, now in its fifth edition, has been expanded to include new international entries and information about nutrition and deciphering food labels as well as numerous updates. The title is not a cookbook but serves as a handy reference guide that includes conversion charts and information on cooking techniques, herbs, spices, tools, wines, and much more. The entries are organized like a dictionary with a handy thumb index on the fore edge. The bulk of the book is dedicated to the individual entries, but a number of useful appendixes cover such topics as ingredient equivalents, substituting ingredients, a microwave conversion chart, smoke points of oils, food label terms, a pasta glossary, meat cut diagrams, and more. The "Food Label Term" appendix is particularly useful for readers who want to know what sodium free, natural flavorings, and the like really mean. VERDICT This excellent and easy-to-use volume is a fantastic compendium on all things food. The entries are well written and thorough given the scope of the book.—Lisa Ennis, Univ. of Alabama at Birmingham

Library Journal