Mat Schaffer, Boston Herald, March 2001
Hands down, it is the ultimate accessible cooking and dining reference book.


Susan Miller, The Home Monthly, May 2001
Amazingly comprehensive encyclopedia of everything you ever wondered or will need to know about culinary terms and ingredients.


Renee Enna, The Chicago Times, June 2001
If there's a culinary reference book that foodies reach for more often... we don't know what it would be.


Renee Enna, The Chicago Times, June 2001
This mimi-tome is brimming with useful information on thousands of foods and terms.


Book Description
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 Appétit 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.


About the Author
Sharon Tyler Herbst, award-winning author of 13 books, is the foremost writer of user-friendly food and drink reference works. She's also a media personality and spokesperson for national food and beverage companies.


Excerpted from The New Food Lover's Companion by Sharon Tyler Herbst. Copyright © 2001. Reprinted by permission. All rights reserved
INTRODUCTION I'll make this as short and sweet as possible. This is, after all, the third edition of a book I began writing more than twelve years ago, and one which, with any luck, I'll be adding to well into my dotage. I look back in wonder remembering how daunting a task it seemed to be as I began writing the first FOOD LOVER'S COMPANION, a tome that took three years to complete. But what an enlightening educational adventure it was. And how lucky am I to be able to combine my two major passions (other than my husband Ron)--words and food. Writing the second and now the third edition of FOOD LOVER'S COMPANION has been equally as satisfying as writing the first, with only one regret--each time I've had to stop writing! The response from you, dear reader, has been overwhelmingly enthusiastic and warm, which tells me that you love this continually evolving culinary universe as much as I do. I think you'll find this third edition of FOOD LOVER'S COMPANION markedly changed. Not only have I appended or revised a majority of the existing terms, but I increased the listings to almost 6,000. Sprinkled throughout this book are thousands of informative tidbits ranging from facts on how to choose, store and use ingredients to the origins of various foods and dishes to historical lore on food and drink. There are also pronunciations for all but the most basic words. One of the changes I think you'll like best is the completely altered and expanded Appendix. Among the sections revised are Ingredient Equivalents, Pan Substitution Chart, Food Label Terms, Consumer Information Sources, and Seasoning Suggestions. New sections include Recommended Safe Cooking Temperatures, British and American Food and Cooking Terms, Pasta Glossary and Wine and Spirit Bottle Sizes. In the end, this new FOOD LOVER'S COMPANION is bigger and better than ever, all for the love of food and drink. I trust you'll find it both enjoyable and informative. And, at the very least, I hope that you receive as much pleasure from reading this book as I did from writing it.

FROM THE PUBLISHER

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.

FROM THE CRITICS

Booknews

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 (booknews.com)

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