Packed with more than 4,000 terms, including 500 new ones, this newly expanded, A-to-Z guide defines and describes preparation and cooking methods, kitchen utensils, herbs and spices, cuts of meat, types of cheese and sausage, seafood, sauces, foreign food terms, unusual tropical fruits, and even gives basic descriptions of beers, wines, and cocktails.
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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.Excerpt. © Reprinted by permission. All rights reserved.:
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.
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