Food Lover's Companion, The (Barron's Cooking Guide) 3rd Edition
006 4 A vital book of food reference . Crucial for all who seek the ultimate knowledge on food related terms and definitions . Keep it within reach , it will help you keep acurately informed about the ever expanding culinary universe of wine and food terms , foreign terms , methods , utensils , heirloom to new foods .
090 4 Great easy to read , synopsis of food terminology for pros or new food service personnel . Diffinitive definitions of common and unique cookery verbage . A must in every commercial kitchen
007 4 I've had this book for 2 years and - - except for two words - - have found every listing I've looked up . I trained at both the California Culinary Academy and the Culinary Institute of America , and instructors in both schools said this book is a must have . I've sinced been employed at two restaurants , both of which had Food Lover's Companion at their service stations , as well as in their offices for menu references . I'd say that's a pretty darn good recommendation !
022 4 I stumbled upon this book a few years back and if I had to give up all but 10 cook / cooking books , I'd still have this one . I'm not a professional chef , just someone who loves to cook . This compact little book has helped me whenever I need to understand a cooking term , or an ingredient . Today it saved me a trip to the store , by telling me how to substitiute one type of sugar for another . I use it all the time and I love it .
020 4 I'd previously shelled out big bucks for The Oxford Companion To Food and I wasn't sure if I needed this book as well . It turns out that the two books are perfect complements . While the OCF has far more in-depth information on cuisines and culinary history , this book provides very complete coverage of ingredients and utensils . For the price , I'd be hard pressed to recommend a better reference book for the cook's kitchen .
013 4 I operate a specialty retail food store and this book is our bible . With over forty employees , many of whom are transient students , this book is well used to help inform both staff and customers . I keep one at each work station and we'd be lost without it .
065 4 I think this is an essential for all kitchens . Often , a recipe book will use a term that may be unfamiliar or use ingredients that are regionally unavailable . This book gives clear definitions , offers substitute suggestions and is generally the best resource to have in a cooking kitchen . I HIGHLY recommend it . I purchase it as part of a shower gift for all brides .
089 4 I have used this book as a manual through my studies to become a master chef and this book gave me answers to questions that I could not find anywhere else .
099 4 This is an EXCELLENT book ! I can browse through it for hours . One definition leads to another . A great read !
033 4 I bought this book for my teenage stepdaughter , as it was recommended by a coworker as a bible for aspiring chefs , although anybody can enjoy its contents . It gives a great number of tips for preparing all kinds of foods in all kinds of conditions , and even talks about how atmospheric conditions affect food preparation , such as how altitude affects the boiling point of water and how it also affects the baking process . It also talks about the smoke point and fatty acid content of popular oils , and a hand test for grilling temperatures . It also has a number of conversion charts useful to chefs for handy reference such as fahrenheit to celsius conversion formulas , wine and spirit bottle sizes , and metric conversion formulas . Of course , the meat of the text is an alphabetically organized encyclopedia of cooking terms , with even the word sponge having an entry . If you are an aspiring professional chef , and you find the book boring or unaccessible , then you might want to seek out another career . Otherwise , for its low cost , you could not hope to find a better reference .
009 4 This book just keeps getting better and better with each edition . It's thorough and written in a friendly , non-esoteric style . There seem to be a lot more ethnic terms in this third edition , and the appendix area has loads more info . I particularly like the pasta glossary and the huge ingredient substitution chart . My wife , who bakes , likes the chart on pan substitutions so she can make sure she's using the right-size pan . This new Food Lover's Companion gets two huge thumbs up from Chicago . Anyone who loves food should have it !
011 4 I wish all reference books were this good . Very thorough , well written , interesting , extremely useful - - I can think of nothing but good things to say about it . I have yet to stump it with an obscure culinary term . Much practical information on the purchase , storage , and preparation of food items . It's a good one to keep on the nightstand for late night reading . If you enjoy cooking , you should own this book .
019 4 I am a college student and as I get older , I have started to realize my love of fine foods . One problem is , however , that when I hear food terms , I don't always know what they mean . This is where this book comes in . This has to be the most comprehensive book on food terms . It is great and really does a good job defining almost anything that you may come across . Also , the apendix is wonderful ; from cooking times to diagrams of cuts of meat , it alone is a valuble tool . This is a great reference book for anyone who enjoys food .
021 4 My favorite book was The Larousse Gastromonique , until I found this book . Not only is it more handy than a big encyclopedia , but more well rounded .
024 4 An exellent book giving details of almost every thing that one needs to know about in the cullinary world.As a chef , I stongly recommend this book for all the students as well as budding chefs . Its a great piece of information to have . A must for all the food lover's of the world .
027 4 I am now a restaurant veteran having opened three creperies over the past ten years . I find this book to be an invaluble reference source , providing concise definitions for all sorts of culinary questions . Fifteen years ago as a new apprentice to the restaurant industry , I recieved a copy as a gift and it was such an informative tool that I have had one as essential ' equipment ' in all my kitchens . Nearly anything you would like to know regarding food can likely be found in This Barrons Cooking Guide , Food Lover's Companion . Get this book !
030 4 I manage a restaurant and have always used this book to check spellings for menus and to clarify confusing items for staff . It is our food bible ! If you are a food nerd like us or if you work in the biz this is an absolute must !
034 4 Although anyone who cooks may get the most use out of this book , anyone who EATS should find value between the covers . I found this book interesting just to pick up and skim through and learn a bit more about what I eat on a daily basis . For example , yams and sweetpotatoes are not the same , although popular misconception and product labeling would have us believe otherwise . The contents of this book can , however , be found online at Epicurious .
035 4 I'm a Chef for a Large Hotel and I use this book all the time for cooking terms and when i write menus , or just need to spell something correct . This book is a great source , and is a must have in any library . It's a great book for anyone who loves to cook . 5 Stars .
045 4 This is one book for Cooks & Chefs to have in their Cookbook collection . Believe me I know I am a former Sous Chef and I have been looking for this book for some time . And thanks to Amazon I have found it and the price was good on this book . You will appreciate the information that you will receive from this book .
052 4 I am an older student going back to school and after long years of being away you forget alot of stuff . Currently , I am taking the Sanitation course and some baking courses that are really tough . I was able to find every word in this dictionary even French phrases . I also purchased a study guide from P . Leonardi called The Study Guide for the National Servsafe Exam with Key Review Questions and Answers . This book gets right to the point and makes it easier to understand some of these words and abbreviations like the HACCP Point System . Another book I highly recommend is the Study Guide for Baking and Advance Baking Books . All these books have excellent questions and answers and explanations that will help you get through any course or exam .
054 4 This comprehensive book is a must for anyone in the Food Service industry ! When used as a quick refernce guide it allows our Sales Force to have a leg up on their competition by having such great knowledge quickly and easily available to them . Additionally , by using this book I am able to assist my Sales Force by being able to use this wealth of quickly searchable knowledge to answer many of there questions about what a product is , and also give them some ideas on how to sell the product . Finally , I am proud to use this book as a premium for the Sales Force when they achieve their sales goals , and receive as many positive responses when they receive this book versus winning cash prizes . Buy this book and make yourself a better person !
060 4 This is a must have book for food lovers . It is full of useful information . When I hear a term , I can come to this book and find out what it is before embarrassing myself .
075 4 This book has an answer for every question you could have about food . My husband and I use ours almost on a daily basis . I have given this book as gifts to two friends and they love it as well . A must have for any kitchen !
082 4 If the creation of food is like a religious act sometimes , this book is the Bible . I am so grateful for the vast definitive knowledge it offers . Many items which are defined in this book are things I had never heard of . And there have been other items found in there that I looked up on a whim and was able to find . A wonderful accompaniment to any food and book lovers library .
084 4 Small but mighty . This dinky volume can almost fit into your pocket , but it manages to cover a great deal of culinary territory in an authoritative , detailed manner . For the everyday cook and for quick and easy reference , go for the power and accuracy of this enormously useful volume . I probably use it more than all my other culinary reference books , which number in the dozens . Highly recommended for the concise , crisp text , correctness of its information , and breadth .
085 4 It's just great - one of those dictionaries that you read from cover-to-cover . It was written up in the Post Food Section last week , so I ordered a copy . It's a must have for foodies .
097 4 I have used this and the previous edition for many years working in a country club . I just bought three of these for friends who have enjoyed my findings and got a kick out of my constant referring to my bible on food . If you are really interested in what things are made up of and where they originated , as well as some true tips for ease in food preparation this book is a wonder . These make 6 of these purchased and it is one of those treasures that I must pass on to like minded friends as a gift !
036 4 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 .
058 4 This review is from :
Food Lover's Companion , The ( Barron's Cooking Guide ) 3rd Edition ( Paperback )
Via Amazon - Excellent service , prompt delivery , excellent condition
as described , packaged well .
Would use again .
059 4 Via Amazon - Excellent service , prompt delivery , excellent condition
as described , packaged well .
Would use again .
096 4 Work in a reastaurant ?
Do not hesitate.Just buy it .
There is no better dictionary of
food terms .
049 4 This is the most comprehensive book on anything and everything related to food and cooking ! As an aspiring chef , this is a fabulous quick reference to well-known and obscure culinary terms and ingredients . This is definitely a must-have companion for food lovers out there !
023 4 This Book has got every thing in it from normal everday culinary dictionary words to defenitions like jelly beans .
029 4 This fine encyclopedia of cooking and general food information should be useful for all cooking enthusiasts , from novice to accomplished cooks . The definitions of culinary terms are excellent , and the appendix of standards is very useful .
048 4 The best . Everything you could ever want to know about food in a paperback .
072 4 An excellent guide to an extremely wide variety of foods , origins and uses .
092 4 it is excellent book for people who enjoy cooking . . . it has very useful info
051 4 As long as you don't need to know anything exotic , this book is great for the novice chef who needs to know about particular ingredients . I found it to be a great supplement to my collection . Those of us without culinary training will find it quite useful .
074 4 This is THE best reference book of culinary terms around - a must have for any food enthusiast . Each edition is better than the last - adding more tidbits or information on each page . This powerful little book is a small encyclopedia of foods , beverages , international food terms , cooking techniques , menu terms , equipment and more . The definitions include the word's etymology and pronunciation as well as a nice description of the term inclding some interesting background information on the subject . It contains a wealth of information found nowhere else . It doesn't get any better than this !
068 4 This is a wonderful companion for any cook . It give the pronunciation of words along with explainations of all manner of foods .
093 4 I'm a student of a culinary school and this book helps me a lot . You can find everything about cooking techniques , sauces , tools , measures , you name it ! ! It is very simple and accurate . If you love food , you must have this book .
Food Lover's Companion , The ( Barron's Cooking Guide ) 3rd Edition ( Paperback )
I was at first captivated and then consummed by this tiny and yet seriously comprehensive volume years ago when I found one of the first editions . This is the third edition and it is completely amazing how many food , drink and culinary terms can be packed into such a tiny package .
I love the feel and weight of this book and the ease of which you can use this book to look up terms fast and furiously when you are writing about food . The rounded corners on the pages make this a book you can flip through very easily and it is all pleasantly alphabetical .
The Contents Include :
Terms : The volume of the work .
The Extras :
Ingredient Equivalents
Substituting Ingredients
Pan Substitution Chart
High-Altitude Baking Adjustments
Boiling Point of Water at Various Altitudes
General Temperature Equivalents
Hand Test for Grilling Temperatures
Oven Temperatures
Fahrenheit / Celsius Conversion Formulas
Microwave Oven Conversion Chart
Recommended Safe cooking Temperatures
Candymaking Cold-Water Tests
Frying Temperatures
Smoke Points of Popular Oils
Fatty Acid Profiles of Popular Oils
U.S . Measurement Equivalents
Wine and Spirit Bottle Sizes
Approximate Metric Equivalents
Metric Conversion Formulas
Food Guide Pyramid
What's a Serving ?
Food Label Terms
A Guide to Food Labels
Pasta Glossary
British and American Food and Cooking Terms
Consumer Information Sources
Meat Charts
Additives Directory
Did I say this was Comprehensive ? For food lovers this reaches a point of inspiration unlike any other book on food I've found . I love having so much information all in one book . It is literally a food dictionary which describes food in all its delicious detail .
This book has received an overwhelmingly enthusiastic acceptance in the culinary community . For home cooks , it is also a real bonus and could be considered an essential compliment to your entire cookbook collection .
This edition has changed slightly . The listings increased to almost 6,000 and there are thousands of food tidbits sprinkled throughout the tantalizing pages of information . I love the historical lore and information on the exotic origins of some of our most innocent and sweet selections . Vanilla is suddenly seductive and is actually native to tropical America .
The vanilla bean was once considered an aphrodisiac , and was so rare that it was reserved for royalty . . . . The saga begins with the orchid blossoms , which open only one day a year .
There are almost three pages filled with information on this orchid . Who would have known unless you were doing intensive research . Sharon Tyler Herbst has given us an incredible gift by doing the research for us .
If you are unsure of how to pronounce an ingredient , there are pronunciations for all the basic words .
The basic bibliomaniac delights in this book include :
- Entries arranged alphabetically and cross-referenced
- Alphabetization by letter , rather than just by word , so that multiple-word entries are treated as single words .
- Multicultural entries galore !
khachapuri
pakora
fraise des bois
- Beloved Terms from French Cooking like pâte à choux
- Cooking Methods described for new cooks
- Famous Dishes like the Sacher torte are seen in a completely new light
- Cooking Equipment also known as batterie de cuisine .
When looking up beef jerky you will be sent to look up Jerky . So as not to repeat information , this occurs at various times . This allows Sharon to be more extravagant with other entries . Did you know that tomatoes were once called love apples ?
You can also look up cooking tools like a pastry brush or a mortar and pestle . I think culinary catalog owners should all have a copy of this book because at times I've had to point out the error of their ways when they have listed kitchen tools incorrectly . One had the mortar and pestle reversed in their description and this was very amusing to me at least .
This book may also stir childhood memories . Like when your parents battered and dipped squash blossoms . As I read , the faint scent of frying blossoms floated through my scent memory . Don't even ask me how hungry I get when I read about key lime pie . To find out more about the actual limes used in the pie , you turn to lime . Here you learn that the key lime is much smaller and once I realized the difference I was able to buy the correct limes for pies .
I had memories of sitting up in a mulberry tree while reading that there are actually three varieties of mulberries . All I know is we tried to make pies and jam with the ones we picked fresh from this absolutely huge tree when we lived in Africa . They are not as good as youngberries or raspberries , but have a charm all of their own .
If you still are trying to discover foods like Yorkshire Pudding , you will not be dissapointed . However , this book does not contain recipes and so it will send you off hunting in all directions for ways to use the ingredients listed in such a lovely fashion . You may find yourself looking for online catalogs or even online scouting out your newest culinary interests .
Cooking is an amazing journey and you can enjoy the journey all the more if you have more insight into the terms , definitions , origins and lore of food . Now I feel compelled to go make more biscotti and definitely need to make crullers if I could only find my recipe .
I guess my only complaint is that this book does not contain pictures . For that you will have to search elsewhere . Perhaps a copy of Cooking Hints & Tips by Christine France would be helpful to new cooks . Cooking A-Z by Jane Horn is a beautiful discovery . The Cambridge World History of Food by Kenneth F . Kiple is extensive and another must-have encyclopedia of food .
If you have not yet discovered The New Food Lover's Tiptionary it is also a must read and is also by Sharon Tyler Herbst .
America's best-selling culinary reference and for good reason ! An absolute must for your cook's library .
Did I mention I was absolutely in love with this book ?
~ The Rebecca Review
001 4 This review is from :
Food Lover's Companion , The ( Barron's Cooking Guide ) 3rd Edition ( Paperback )
I was at first captivated and then consummed by this tiny and yet seriously comprehensive volume years ago when I found one of the first editions . This is the third edition and it is completely amazing how many food , drink and culinary terms can be packed into such a tiny package .
I love the feel and weight of this book and the ease of which you can use this book to look up terms fast and furiously when you are writing about food . The rounded corners on the pages make this a book you can flip through very easily and it is all pleasantly alphabetical .
The Contents Include :
Terms : The volume of the work .
The Extras :
Ingredient Equivalents
Substituting Ingredients
Pan Substitution Chart
High-Altitude Baking Adjustments
Boiling Point of Water at Various Altitudes
General Temperature Equivalents
Hand Test for Grilling Temperatures
Oven Temperatures
Fahrenheit / Celsius Conversion Formulas
Microwave Oven Conversion Chart
Recommended Safe cooking Temperatures
Candymaking Cold-Water Tests
Frying Temperatures
Smoke Points of Popular Oils
Fatty Acid Profiles of Popular Oils
U.S . Measurement Equivalents
Wine and Spirit Bottle Sizes
Approximate Metric Equivalents
Metric Conversion Formulas
Food Guide Pyramid
What's a Serving ?
Food Label Terms
A Guide to Food Labels
Pasta Glossary
British and American Food and Cooking Terms
Consumer Information Sources
Meat Charts
Additives Directory
Did I say this was Comprehensive ? For food lovers this reaches a point of inspiration unlike any other book on food I've found . I love having so much information all in one book . It is literally a food dictionary which describes food in all its delicious detail .
This book has received an overwhelmingly enthusiastic acceptance in the culinary community . For home cooks , it is also a real bonus and could be considered an essential compliment to your entire cookbook collection .
This edition has changed slightly . The listings increased to almost 6,000 and there are thousands of food tidbits sprinkled throughout the tantalizing pages of information . I love the historical lore and information on the exotic origins of some of our most innocent and sweet selections . Vanilla is suddenly seductive and is actually native to tropical America .
The vanilla bean was once considered an aphrodisiac , and was so rare that it was reserved for royalty . . . . The saga begins with the orchid blossoms , which open only one day a year .
There are almost three pages filled with information on this orchid . Who would have known unless you were doing intensive research . Sharon Tyler Herbst has given us an incredible gift by doing the research for us .
If you are unsure of how to pronounce an ingredient , there are pronunciations for all the basic words .
The basic bibliomaniac delights in this book include :
- Entries arranged alphabetically and cross-referenced
- Alphabetization by letter , rather than just by word , so that multiple-word entries are treated as single words .
- Multicultural entries galore !
khachapuri
pakora
fraise des bois
- Beloved Terms from French Cooking like pâte à choux
- Cooking Methods described for new cooks
- Famous Dishes like the Sacher torte are seen in a completely new light
- Cooking Equipment also known as batterie de cuisine .
When looking up beef jerky you will be sent to look up Jerky . So as not to repeat information , this occurs at various times . This allows Sharon to be more extravagant with other entries . Did you know that tomatoes were once called love apples ?
You can also look up cooking tools like a pastry brush or a mortar and pestle . I think culinary catalog owners should all have a copy of this book because at times I've had to point out the error of their ways when they have listed kitchen tools incorrectly . One had the mortar and pestle reversed in their description and this was very amusing to me at least .
This book may also stir childhood memories . Like when your parents battered and dipped squash blossoms . As I read , the faint scent of frying blossoms floated through my scent memory . Don't even ask me how hungry I get when I read about key lime pie . To find out more about the actual limes used in the pie , you turn to lime . Here you learn that the key lime is much smaller and once I realized the difference I was able to buy the correct limes for pies .
I had memories of sitting up in a mulberry tree while reading that there are actually three varieties of mulberries . All I know is we tried to make pies and jam with the ones we picked fresh from this absolutely huge tree when we lived in Africa . They are not as good as youngberries or raspberries , but have a charm all of their own .
If you still are trying to discover foods like Yorkshire Pudding , you will not be dissapointed . However , this book does not contain recipes and so it will send you off hunting in all directions for ways to use the ingredients listed in such a lovely fashion . You may find yourself looking for online catalogs or even online scouting out your newest culinary interests .
Cooking is an amazing journey and you can enjoy the journey all the more if you have more insight into the terms , definitions , origins and lore of food . Now I feel compelled to go make more biscotti and definitely need to make crullers if I could only find my recipe .
I guess my only complaint is that this book does not contain pictures . For that you will have to search elsewhere . Perhaps a copy of Cooking Hints & Tips by Christine France would be helpful to new cooks . Cooking A-Z by Jane Horn is a beautiful discovery . The Cambridge World History of Food by Kenneth F . Kiple is extensive and another must-have encyclopedia of food .
If you have not yet discovered The New Food Lover's Tiptionary it is also a must read and is also by Sharon Tyler Herbst .
America's best-selling culinary reference and for good reason ! An absolute must for your cook's library .
Did I mention I was absolutely in love with this book ?
~ The Rebecca Review
002 4 I was at first captivated and then consummed by this tiny and yet seriously comprehensive volume years ago when I found one of the first editions . This is the third edition and it is completely amazing how many food , drink and culinary terms can be packed into such a tiny package .
I love the feel and weight of this book and the ease of which you can use this book to look up terms fast and furiously when you are writing about food . The rounded corners on the pages make this a book you can flip through very easily and it is all pleasantly alphabetical .
The Contents Include :
Terms : The volume of the work .
The Extras :
Ingredient Equivalents
Substituting Ingredients
Pan Substitution Chart
High-Altitude Baking Adjustments
Boiling Point of Water at Various Altitudes
General Temperature Equivalents
Hand Test for Grilling Temperatures
Oven Temperatures
Fahrenheit / Celsius Conversion Formulas
Microwave Oven Conversion Chart
Recommended Safe cooking Temperatures
Candymaking Cold-Water Tests
Frying Temperatures
Smoke Points of Popular Oils
Fatty Acid Profiles of Popular Oils
U.S . Measurement Equivalents
Wine and Spirit Bottle Sizes
Approximate Metric Equivalents
Metric Conversion Formulas
Food Guide Pyramid
What's a Serving ?
Food Label Terms
A Guide to Food Labels
Pasta Glossary
British and American Food and Cooking Terms
Consumer Information Sources
Meat Charts
Additives Directory
Did I say this was Comprehensive ? For food lovers this reaches a point of inspiration unlike any other book on food I've found . I love having so much information all in one book . It is literally a food dictionary which describes food in all its delicious detail .
This book has received an overwhelmingly enthusiastic acceptance in the culinary community . For home cooks , it is also a real bonus and could be considered an essential compliment to your entire cookbook collection .
This edition has changed slightly . The listings increased to almost 6,000 and there are thousands of food tidbits sprinkled throughout the tantalizing pages of information . I love the historical lore and information on the exotic origins of some of our most innocent and sweet selections . Vanilla is suddenly seductive and is actually native to tropical America .
The vanilla bean was once considered an aphrodisiac , and was so rare that it was reserved for royalty . . . . The saga begins with the orchid blossoms , which open only one day a year .
There are almost three pages filled with information on this orchid . Who would have known unless you were doing intensive research . Sharon Tyler Herbst has given us an incredible gift by doing the research for us .
If you are unsure of how to pronounce an ingredient , there are pronunciations for all the basic words .
The basic bibliomaniac delights in this book include :
- Entries arranged alphabetically and cross-referenced
- Alphabetization by letter , rather than just by word , so that multiple-word entries are treated as single words .
- Multicultural entries galore !
khachapuri
pakora
fraise des bois
- Beloved Terms from French Cooking like pâte à choux
- Cooking Methods described for new cooks
- Famous Dishes like the Sacher torte are seen in a completely new light
- Cooking Equipment also known as batterie de cuisine .
When looking up beef jerky you will be sent to look up Jerky . So as not to repeat information , this occurs at various times . This allows Sharon to be more extravagant with other entries . Did you know that tomatoes were once called love apples ?
You can also look up cooking tools like a pastry brush or a mortar and pestle . I think culinary catalog owners should all have a copy of this book because at times I've had to point out the error of their ways when they have listed kitchen tools incorrectly . One had the mortar and pestle reversed in their description and this was very amusing to me at least .
This book may also stir childhood memories . Like when your parents battered and dipped squash blossoms . As I read , the faint scent of frying blossoms floated through my scent memory . Don't even ask me how hungry I get when I read about key lime pie . To find out more about the actual limes used in the pie , you turn to lime . Here you learn that the key lime is much smaller and once I realized the difference I was able to buy the correct limes for pies .
I had memories of sitting up in a mulberry tree while reading that there are actually three varieties of mulberries . All I know is we tried to make pies and jam with the ones we picked fresh from this absolutely huge tree when we lived in Africa . They are not as good as youngberries or raspberries , but have a charm all of their own .
If you still are trying to discover foods like Yorkshire Pudding , you will not be dissapointed . However , this book does not contain recipes and so it will send you off hunting in all directions for ways to use the ingredients listed in such a lovely fashion . You may find yourself looking for online catalogs or even online scouting out your newest culinary interests .
Cooking is an amazing journey and you can enjoy the journey all the more if you have more insight into the terms , definitions , origins and lore of food . Now I feel compelled to go make more biscotti and definitely need to make crullers if I could only find my recipe .
I guess my only complaint is that this book does not contain pictures . For that you will have to search elsewhere . Perhaps a copy of Cooking Hints & Tips by Christine France would be helpful to new cooks . Cooking A-Z by Jane Horn is a beautiful discovery . The Cambridge World History of Food by Kenneth F . Kiple is extensive and another must-have encyclopedia of food .
If you have not yet discovered The New Food Lover's Tiptionary it is also a must read and is also by Sharon Tyler Herbst .
America's best-selling culinary reference and for good reason ! An absolute must for your cook's library .
Did I mention I was absolutely in love with this book ?
~ The Rebecca Review
003 4 A friend got me this book for a present . Prior to that , it never occurred to me that such a book existed , or that I would ever need it . Now I can't imagine it not being in my collection .
This book lists every possible ingredient ( truffles , cumin , etc . ) , popular dishes ( beef bourgonion ( ? ) , etc . ) and every cooking term / technique ( flambe , roux , etc . ) in alphabetical order . With regards to a type of food , it will often list the various countries of origin ( . . . . this is found in Central America and in Southeast Asia . . . ) , how it is often used in cooking ( . . . . this is often sliced thinly and then pan-fried . . . . ) , what to look for when selecting a certain type of produce at the store ( . . . it should be relatively heavy for its size , with a smooth skin . . . . ) , and how to store it ( . . . this should be stored in the refrigerator for up to 3 days in a sealed plastic bag with a damp paper towel . . . ) , etc . Some of the food entries will also include information on vitamin content .
For cooking techniques , they will explain for e.g . how to make a roux , or what it means to blanche vegetables ( . . . . quickly plunge the vegetables into boiling water , and then place them in cold water to stop the cooking process . . . ) .
This book is also handy because it cross-references alot , and so as such , can provide you with needed information if you ever find yourself missing an ingredient , and want to substitute .
If you are someone who's constantly interested in improving their cooking skills , this book is indispensible in helping you achieve that . I also enjoy just reading through the book sometimes , to learn new things .
004 4 The Food Lover's Companion is a chunky dictionary-style reference of nearly 6,000 food , drink , and culinary terms for the beginning cook to the gourmet chef . Author Sharon Tyler Herbst has added terms , updated most listings , and expanded the book's excellent Appendix for the 3rd edition . Pronunciation guides are provided for most terms . A mind-boggling array of culinary nouns , proper nouns , verbs and the occasional adjective are defined . As an example , on one page in the B section you will find definitions for : Boursin , bovolo , boxty , boysenberry , braciola , Braeburn apple , brains , braise , bramble , and bran . Terms are listed alphabetically , but it helps to read How to Use This Book in the first pages of the book for specific information on how terms are organized and cross-referenced . The Food Lover's Companion isn't entirely comprehensive ; there are a couple of ethnic food terms that I couldn't find , and I don't agree with every definition . But this is the closest to being a comprehensive culinary reference as I have seen .
Although 687 pages of Food Lover's Companion are dedicated to defining culinary terms , the Appendix includes many useful charts and definitions , which some cooks will find just as valuable . Some of the Appendix's helpful features are : Ingredient Equivalents that give comparable amounts for different forms of nearly 200 foods , 37 Ingredient Substitutions , a Pan Substitution Chart that gives volumes for various sizes of pan so that you may find a suitable alternative , high altitude adjustments , oven temperature equivalents for Fahrenheit , celsius , British gas mark , and French gas settings , Smoke Points of Popular Oils , Fatty Acid Profiles of Popular Oils , approximate metric equivalents , metric conversion formulas , definitions of food label terms , a Pasta Glossary that describes 94 different pasta shapes , British and American differences in cooking terms , a list of consumer product information sources for various foods , seasoning suggestions , and an Additive Directory that explains the purpose of various chemical additives .
The Food Lover's Companion is a terrific reference for every level of cook . That obscure ingredient in your new Thai recipe and the incomprehensible term in your mother's WWII-era cookbook are both probably in here . It's interesting just to browse , too . The book has a slick paper cover that can be wiped off , but might have been better laminated . If you're wondering what distinguishes the Food Lover's Companion from Sharon Tyler Herbst's Food Lover's Tiptionary , this book defines far more terms than the Tiptionary , but does not include extensive preparation advice , cooking lessons , or recipes . For example , the A section of the Food Lover's Companion defines over 200 terms in dictionary style . The A section of the Tiptionary , provides detailed purchasing , storing , cooking , general info , and recipes for 15 culinary topics .
005 4 Food Lover's Companion by Sharon Tyler Herbst is one of my favorite reference books of all times . Not only does she define culinary terms used in cookbooks , but she also translates foreign terms , like flambé , and describes fruits and vegetables !
I , originally , heard about this book at Amazon.com , and then later learned that Emeril Lagasse ( celebrity chef ) recommended this book . In fact , I just used the book when my mother-in-law was in town . We were ordering Chinese food and we wondered what the difference was between chow mien noodles and lo mien noodles . . . and it's in there !
There is a section in the back that helps you choose herbs and spices to go with certain foods , where to get more information about certain foods , oven temperatures , conversions from metric to imperial , what some common additives found in your food are , food conversions ( 1 apple = 1 / 3 pound ) , common British and American terminologies as well as meat charts ( so you can see what cuts of meat come from which part of the animal ) !
I definitely recommend this book to everyone , whether you are a great cook or just starting out . This book has everything you need to know !
008 4 I have a penchant for reference books , and I must say , this is one of my favorites . This is an amazing little book . In addition to the wealth of food definitions , it has great appendices ( 29 of them ) , including a pan substitution chart , ingredient equivalents ( for example , how much volume-wise a pound of broccoli will be once it is chopped up ) , substituting ingredients , fatty acid profiles of popular oils , a pasta glossary , consumer information sources , and the list goes on .
In addition to simply looking up ingredients which you have not heard of , I find it great for looking up things that I THINK I know what they are , but just want to make sure , or for looking up the origins of different foods ( did you know that ketchup was originally made in China of pickled fish , no tomatoes ? ) .
This book is also very well-written and very easy to read and use . Buy a copy for yourself and another to give to someone who doesn't .
010 4 This review is from :
The New Food Lover's Companion : Comprehensive Definitions of over 3000 Food , Wine , and Culinary Terms ( Barron's Cooking Guide ) ( Paperback )
I wish all reference books were this good . Very thorough , well written , interesting , extremely useful - - I can think of nothing but good things to say about it . I have yet to stump it with an obscure culinary term . Much practical information on the purchase , storage , and preparation of food items . It's a good one to keep on the nightstand for late night reading . If you enjoy cooking , you should own this book .
012 4 This book is an incredible resource for anyone who cooks . From a person who is on their own for the first time to the seasoned professional , this book can answer most any question about food ingredients and processes .
I will keep it handy in my kitchen !
014 4 My mom told me that Confectioner's sugar is Powdered Sugar . my girlfriend says .
No it's not - - it's just really small sugar . I reply .
Time to check the book . We echo , almost in unison .
She's right . And this wasn't the first time we've answered questions , settled arguments , and gained knowledge from this book . I originally purchased it because it was a required book for culinary school . It's utterly indispensible if you want to know what ingredient are , and its holes are few and far between .
015 4 then you will love this book ! It contains tons of culinary information . I have over 50 cookbooks , including Larousse Gastronomique and The New Professional Chef and I always refer to this book first .
016 4 I first encountered the Food Lover's Companion at a cooking demonstration at the CIA ( Culinary Institute of America ) , where the chef said that he uses it constantly . Since then , I myself have referred to it for everything from definitions of unfamiliar ingredients ( e.g . babaco - an Ecuadorian papaya ; kombu - a type of Japanese seaweed ; za'atar - a pungent Middle Eastern herb ) to particular dishes such as bourride ( a Provencal fish soup ) and country captain ( a classic American chicken curry ) . I especially love the pasta appendix in the back , which lists several pasta shapes that may be unfamiliar to non-Italians . Overall , this is a great reference for anyone interested and in food and cooking .
017 4 This book is an excellent resource to have on hand in the kitchen . It is arranged in an encyclopedia-like format , so you can easily search for virtually any culinary term . Not sure what it means to butterfly a lamb ? Look it up for a definition and instructions . Never heard of the spice coriander ? Get more information and usages . Want to know more about Riesling wine ? Check out the detailed descriptoin . I frequently reach for this book when I come across unfamiliar terms in recipes , but there's so much great information , sometimes I just like to browse through ! Another thing about this book that I've found really handy is the appendices , which are extensive . Of course , there are the classic measurement and substitutions lists ( both of which are much more detailed than you'll find anywhere else ) , but there is also information on things like cuts of meat from various animals , which spices work well with which foods , etc . I especially like the section on food exchanges - - ie , how many apples are in a cup ? how many lemons does it take for 1 tablespoon lemon juice ? - - a great feature in planning how much to buy for recipes . This is an excellent book that will be used over and over by beginning and more advanced cooks alike .
018 4 Comprehensive and easy to use reference guide with information on known and not-so-well known ingredients , preparations , cuisines , spirits etc . If you have a doubt or come across a term you hadn't heard before , it has just the right ammount of information , not extensive but just what you need to understand what it is about . If you work with food , it is great to keep it handy for quick reference , and if I find I still need more information I later go to wikipedia when I have more time .
It covers French and Italian cuisines perfectly , and gives a good coverage of Asian though I find that with other more exotic cuisines ( by US market standards ) e.g . South American , Spanish , Portuguese , there's lots of information left out . I guess they just had to draw the line somewhere to keep it small and handy .
Definitely recommend it though , actually I had lost it and bought it again for myself , and I have bought it for and recommended it to friends .
025 4 Suffice to say that it has everything you could ever want regarding food items - measurements , weights , french terms , japanese terms , how to determine the temperature of the grill , sizes , servings , where what cut of meat comes from , and on and on and on Herbst kept on . It never stops . Easy to read , well-written - there is a reason this is simply the best handy food encyclopedia out there .
Now , for the reason why this review is helpful . Most people keep it in the kitchen , where they use it only when they cook , and let's face it , most of us don't have time to cook all the time . That is why I keep ( and have kept for some time ) this handy guide right next to the crapper - I sit down , do my do-do , and peruse . And that , ladies and gentlemen , is why I know more useless food terms than anybody I know .
A great gift for your favorite foodie .
026 4 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 .
031 4 In this handy reference you will find definitions of 6000 food , beverages , ingredients , common used acronyms , abbreviations , and culinary terms , all arranged alphabetically and cross-referenced .
The Appendix was completely expanded from the prior edition , and among its sections you will find : Ingredients equivalents , Pan substitution chart , food label terms , Consumer information sources , Seasoning suggestions , Recommended safe cooking temperatures , British and American food cooking terms , Pasta glossary and Wine and Spirit bottle sizes .
A must have for any food lover , either if you like to cook , or if you just enjoy eating .
032 4 This review is from :
Food Lover's Companion , The ( Barron's Cooking Guide ) 3rd Edition ( Paperback )
I bought this book for my teenage stepdaughter , as it was recommended by a coworker as a bible for aspiring chefs , although anybody can enjoy its contents . It gives a great number of tips for preparing all kinds of foods in all kinds of conditions , and even talks about how atmospheric conditions affect food preparation , such as how altitude affects the boiling point of water and how it also affects the baking process . It also talks about the smoke point and fatty acid content of popular oils , and a hand test for grilling temperatures . It also has a number of conversion charts useful to chefs for handy reference such as fahrenheit to celsius conversion formulas , wine and spirit bottle sizes , and metric conversion formulas . Of course , the meat of the text is an alphabetically organized encyclopedia of cooking terms , with even the word sponge having an entry . If you are an aspiring professional chef , and you find the book boring or unaccessible , then you might want to seek out another career . Otherwise , for its low cost , you could not hope to find a better reference .
037 4 This book resides in my kitchen and is used regularly to check food names , food origins , answer questions about particular dishes or cooking methods - - it's all here ! In addition to the main dictionary-body of the book , the appendices are chock full of useful explanatory charts diagrams ( Conversions , Substitutions , Retail Cuts of Beef / Pork / Lamb / Veal , Herb Spice Chart , etc . ) . Extremely user-friendly , the book has a wonderful feel and heft , and is a great gift , but not just for foodies . . . anybody who eats would enjoy it . I was intrigued and picked it up years ago in a Fresh Fields Store , and now can't imagine not having it .
038 4 This review is from :
Food Lover's Companion , The ( Barron's Cooking Guide ) 3rd Edition ( Paperback )
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 .
039 4 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 .
040 4 I saw an old copy of this book in a diner , left for customers to peruse during lunch , and I had to get a copy for myself . It answers all the questions I had about food . I should ( but don't ) carry it with me when I eat out .
041 4 I consider myself quite knowledgeable in the food area , as I have been in the business for all of my professional life ( no , I am NOT going to divulge the number of years ! ) . As we get away from the formal education period of our lives , it is good to have a refresher course . The New Food Lovers Companion has helped me to explain culinary terms to people with whom I work , and assists me in sounding intelligent to my customers .
042 4 I can't even remember how many times I've recommended this book to my clients and students . I'm a caterer , culinary teacher , and culinary consultant , and have found this book indispensable . I've been a fan since the first edition and have purchased all subsequent editions - - the book just keeps getting better and better ! A MUST-HAVE in any kitchen .
043 4 This review is from :
Food Lover's Companion , The ( Barron's Cooking Guide ) 3rd Edition ( Paperback )
After spending the last 5 years borrowing a copy from a fellow manager , I have decicided to get my own copy .
What I find amazing about this book , is that the only food items I have not found in here were misspelled . . . by me .
Always something new to learn in just thumbing through .
A great resouce for anyone interested in cooking .
044 4 After spending the last 5 years borrowing a copy from a fellow manager , I have decicided to get my own copy .
What I find amazing about this book , is that the only food items I have not found in here were misspelled . . . by me .
Always something new to learn in just thumbing through .
A great resouce for anyone interested in cooking .
046 4 This is a WONDERFUL cooking reference book . Organized like an encyclopedia , it contains entries on every aspect of cooking you can think of , from rarely used cooking terms to hard-to-find spices and delicacies . It has been an invaluable reference whenever I've needed more information about an unfamiliar ingredient or cooking process ; every term that I've looked up has been in the book . In addition , in contains several very useful appendices such as an equivalency list ( eg , how many pears do you need for 1 cup ? ) as well as the most comprehensive substitution list I have ever seen . Regardless of whether you are a beginning cook or an experienced chef , you will reach for this book time and time again .
047 4 This review is from :
Food Lover's Companion , The ( Barron's Cooking Guide ) 3rd Edition ( Paperback )
The best . Everything you could ever want to know about food in a paperback .
050 4 This book helps you recognize and define culinary terms and basic definitions . It is particularly helpful in the market , when you are looking for a particular item and the market does not carry that item , it helps you substitute another product so that your recipe will still be perfect !
053 4 This item may very well save my marriage . Until now , my wife and I have had many arguments over the definition of some food items or recipes seen on cooking shows . I usually win ( not always a good thing ) after checking our answers on the Internet and eagerly informing her that she was wrong . Now , with this Christmas gift from me at her side , she can look up a disputed definition quickly and be the winner of our frequent arguments . Saying that this book could save our marriage may be an overblown statement , but it surely makes our disputes a little more pleasant . Oh , and my dinners seem to taste better , too .
055 4 This is a stellar gift - for the newbie to the kitchen or the seasoned pro . I own two , keeping one in the kitchen and one on the nightstand ( as I read cookbooks instead of watching television ) .
056 4 This review is from :
The New Food Lover's Companion : Comprehensive Definitions of over 3000 Food , Wine , and Culinary Terms ( Barron's Cooking Guide ) ( Paperback )
Shipping took a little longer than expected but the book was in excellent condition . Thanks !
061 4 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
063 4 This review is from :
Food Lover's Companion , The ( Barron's Cooking Guide ) 3rd Edition ( Paperback )
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 .
066 4 This review is from :
Food Lover's Companion , The ( Barron's Cooking Guide ) 3rd Edition ( Paperback )
I am a veteran foodservice employee of over 30 years . I purchased the Larouse Encyclopedia Gastronomique in the past but found it to be incomplete and a bit dated . The Foodlovers Companion fills in all the gaps and is very up-to-date . I moved from the casual dining field to fine dining and found many new ingredients and techniques with which I was unfamiliar . I bought the Companion sight unseen on the recommendation of a young chef . I am thoroughly pleased and would recommend this book to all who love the details of the food life .
067 4 I am a veteran foodservice employee of over 30 years . I purchased the Larouse Encyclopedia Gastronomique in the past but found it to be incomplete and a bit dated . The Foodlovers Companion fills in all the gaps and is very up-to-date . I moved from the casual dining field to fine dining and found many new ingredients and techniques with which I was unfamiliar . I bought the Companion sight unseen on the recommendation of a young chef . I am thoroughly pleased and would recommend this book to all who love the details of the food life .
070 4 This review is from :
Food Lover's Companion , The ( Barron's Cooking Guide ) 3rd Edition ( Paperback )
Fantastic Book . I manage a private club and this book is indispensable . Great terms , spelling , explanation . Highly recommended .
073 4 I don't know how I lived without this book . This is not a cookbook but a cooking reference . Every food term you've ever heard , and some you've never heard are listed in this book in dictionary form . Never again will I be caught wanting to try a recipe , but declining to because of an ingredient or technique in it . A must for anyone who is adventurous in the kitchen , or just wants to be more educated about cooking .
076 4 This review is from :
Food Lover's Companion , The ( Barron's Cooking Guide ) 3rd Edition ( Paperback )
This book was recommended by a member of the culinary faculty where I work and I was delighted when it arrived . Whether you're a professional chef or a serious ( or even not-so-serious ) home cook , this is a wonderful reference tool - - and a great read . Happy cooking !
077 4 This book was recommended by a member of the culinary faculty where I work and I was delighted when it arrived . Whether you're a professional chef or a serious ( or even not-so-serious ) home cook , this is a wonderful reference tool - - and a great read . Happy cooking !
079 4 I've had this book for a long time and constantly refer to it . The format is great , everything is alphabetized so it couldn't be easier to find something . I also gave this as a gift recently and other friends bought it on my recommendation . They all enjoy it .
080 4 Hands down a must have in all kitchens . Whether it be at home , in a huge commercial kitchen , or the smallest of eateries , every cook , chef , housewife , and Mr . Mom , NEEDS this book . Such a mountain of information is such a small ( kitchen friendly ) book . I use it everyday . Even when I'm not looking up a definition , I read it before I go to bed . Or when I wake up . Or when I'm bored at work in the kitchen . The more you know . . . . .
083 4 Though breif in it's descriptions , its still a good reference book to keep around and it's travel size is good for students like myself .
086 4 This review is from :
Food Lover's Companion , The ( Barron's Cooking Guide ) 3rd Edition ( Paperback )
I don't even know why I bother to put this back into my bookshelf . As I push my cooking skills , I often refer to this book for a definition to things I've never used ( or heard of ) inside a recipe . It is also a great source for inspiration when I'm cooking without a formal recipe .
087 4 I don't even know why I bother to put this back into my bookshelf . As I push my cooking skills , I often refer to this book for a definition to things I've never used ( or heard of ) inside a recipe . It is also a great source for inspiration when I'm cooking without a formal recipe .
088 4 Could you imagine being so pretentious that you wanted to study for a dinner party ? Well , if you can , this is a great book to get you started . Has all kinds of interesting information . Did you know that pistachios are coloured pink because it makes them look appetizing ? ( Like really , it's completely arbitrary . . . )
091 4 An excellent addition to any cooks book shelf .
Well written , good size print and managable size .
Very usefull appendices also .
Very glad I purchased it .
094 4 Probably the most authoritative book referencing most anything to do with cooking .
If you will - a cooking bible .
Enjoy !
Brett Berrie
098 4 It's missing about half the world - - you won't find pupusas , okonomayaki , or utthapam - - but this book's a LOT broader than Larousse ( and far more compact / handy ) , and the info the authors do include is pretty much on the money ( as you'd expect from Barrons ) . This is by no means a major reference work , but if you need to find out the milk fat content of Gouda cheese , how lobster thermidor is made , the peak season for collard greens or a brief history of Tabasco , this is a reliable source . Worth having to fill food knowledge gaps .
