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The Chef's Companion: A Concise Dictionary of Culinary Terms, 2nd Edition
by Elizabeth Riely
Available from Amazon
$8.16
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Features
Hardcover: 336 pages
Publisher: John Wiley & Sons; 2 edition May 15, 1996
Language: English
ISBN-10: 0471287598
ISBN-13: 978-0471287599
Product Dimensions:
9.3 x 6.3 x 1.1 inches
Shipping Weight: 1.2 pounds
Book Description
Any food professional or aspiring chef will quickly build confidence in the use of culinary terms with this indispensable guide to the correct spelling, pronunciation, definition, usage, and origin of over 4,500 terms. The updated Second Edition of The Chefs Companion succinctly covers all the latest terms relating to cooking techniques, food preparations, herbs and spices, varieties and cuts of food, wine terminology, and equipment for the professional kitchen, as well as notable figures in the history of food and gastronomy.
Reader Reviews
Or what about how to pronounce the wine "Gewürztraminer"? Or my personal favorite "Crème Fraiche" pronounced (krem fresh) What is the definition for Jicama or Wasabi? and where did they come from? What is the difference between "Crayfish" and a "Langoustine" and are they indigenous to Louisiana... WELL WONDER NO MORE!!... this book is the secret behind all of those fancy menus you read in Restaurants and Banquet menus (I should know I have had to create new Catering Menus every year since 1993)LOL I have been in the Hospitality Industry for over 17 years this book has been in my collection since I started. If you can purchase it get it!! Definitely a must for any Caterers or students of the Culinary Art. This book contains definitions of almost EVERYTHING Food (and some wines), the correct pronunciation, spelling and it's original origin. I can't recommend this book enough!! It is quite pricey but I have bought it at least 5 times in my career as gifts for my assistants moving on to greater positions in this Industry. They have terms (and again pronunciations) for all Culture cuisines ie; German, Cambodian, Japanese, French, Italian, Middle Eastern and Spanish just to name a few. I also recommend the Oxford Companion for Food and Wine as well as any "Professional Chef" book from Culinary Institute of America Respectfully Reviewed
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The Chef's Companion: A Concise Dictionary of Culinary Terms, 2nd Edition
by Elizabeth Riely
Available from Amazon
$8.16
|
|
