The New Food Lover's Companion: Comprehensive Definitions of Nearly 6000 Food, Drink, and Culinary Terms (Barron's Cooking Guide)

Customer Reviews

Great Resource!

I'm constantly reaching for this book. Every time I intend to look up one word I end up perusing the book for about a half hour. It's brimming with interesting information from the basic to the obscure. Ever wonder what a prairie oyster is? Or how to pronounce those French menu items? Look no further. This book makes a great gift.

I can't imagine being without this book!

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.

A must for anyone who ever cooks or eats.

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.