Paperback; Published 4/18/2003; 352 Pages; ISBN 9780471398424
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Anyone who has ever struggled to pronounce a word on a menu or wrestled with an unfamiliar ingredient or cooking technique will find a true friend in this revised and updated edition. This indispensable culinary reference covers more than 5,000 English and foreign terms related to ingredients, cooking techniques, food preparation, wine terminology, and kitchen equipment, as well as notable figures in the history of food and gastronomy.
This new edition includes 900 all-new terms reflecting the growing interest in wine, pastry, and ethnic cuisine, and also addresses changes in Chinese spelling and pronunciation.
The Chef's Companion is a great reference for food and cooking terms that you hear all the time, but never really knew the definition. In the first day I had it, I found many definitions for cooking terms that I had an idea what they might be, but didn't know the true definition. It's a terrific reference for foodies like me!
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