Every cook should own this

books:


	• The New Food Lover's Companion: Comprehensive Definitions of over 3000 Food, Wine, and Culinary Terms ... Sharon Tyler Herbst Barrons Educational Series Inc, 1995 - 600 pages average customer review:based on 83 reviews view larger image
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highly recommended

It never leaves my desk

As a professional working in the industry, my yearning for culinary information never subsides. It may very well be insanity that causes me to focus so strongly on my profession, but I'm always reading and watching culinary related books and TV shows. Very often, you'll find that books and television don't always explain certain bits of information as well as you'd like if at all. And even then, their information is sometimes flat out wrong. That's when I turn to this book. It took years of convincing for me to give this book a try, but now it's the only food reference book that has it's very own place on my desk at home.

The book is basically a food related dictionary that describes a bit about history or culinary uses of nearly every culinary item, ingredient, or term. It also has a very helpful appendix that lists ingredient equivalents such as 8oz dry pasta noodles equals 4 cups of cooked, 15 graham squares equals a cup of crumbs, or 1 cup of dried pinto beans equals 2 1/4 cups of cooked. The appendix also lists substitutes for both ingredients and volume, high altitude baking adjustments, boiling points, temperature and metric conversions, oil smoke points and food label terms as well as consumer information sources.

If I'm looking for extremely in depth information on an ingredient or foodstuff, I may open up Larousse Gastronomic. But if I need the quick down and dirty on a cooking term or a conversion of some sort, which is more often than not the case, I grab this book.

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Food Lover's review

A marvelous book. Full of facts about food along with interesting related information. Truly a fun-to-read book as well as a valuable reference.

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Food Lovers Companion

This is a great reference book for anyone who loves to cook or just has an interest in foods of the world. At date I have bought 12 of them and have given them as gifts to friends arouond the world.

Every cook should own this

For the past 4-5 years I've been trying to learn how to cook and of all the cooking books I have, this is one that is ALWAYS stuck between my desk and my kitchen for easy grabbing. No other book as been as handy as this, with the exception of my substitution book that sits right next to it.

It's also a great idea to include this in start kits for new cooks. Anytime one of my friends asks me what books they should get as starters I recommend this.

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A Cook's Best Friend

I found this book in the bookstore and thought it would help me with a new job as a cook. Well, it did more then that because it discribes nearly every type of term you could come up with when you cook.

I like how it discribes a particular food item and it's best usage. For example apple: Which are better for baking, eating, and cooking.

There are charts for every conversion possible and tables galor to help you prepare better meals.

I think reading this book has made my cooking at home better because it make me less scared that I might not get the correct taste by using the wrong foods. They even go gover you meat seltion and where they come from. This great for desiding what and how to prepare it.

The good thing about this comprehensive guide, is that there are no recipes with some minor exceptions; like a rux. This is good because it is a guide, not a cookbook.

Enjoy

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reviews: page 1, 2, 3, 4, 5, 6, 7, 8, 9, 10

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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