The Chef's Companion
A Culinary Dictionary
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Beschreibung
The essential A--Z reference of culinary terms-concise andup-to-date
Anyone who has ever struggled to pronounce a word on a menu orwrestled with an unfamiliar recipe ingredient or cooking techniquewill find a true friend in this revised and updated edition of TheChef's Companion. This indispensable culinary reference coversmore than 5,000 English and foreign terms related to ingredients,cooking techniques, food preparation, wine terminology, and kitchenequipment, as well as notable figures in the history of food andgastronomy.
From Mexican adobo sauce to Italian zuppa, it offers instantfingertip access to concise definitions, correct spellings, anduser-friendly pronunciation guides. The new edition includes 900all-new terms reflecting the growing interest in wine, pastry, andethnic cuisine, and also addresses changes in Chinese spelling andpronunciation. Packed with reliable, up-to-date information, theCompanion is a valuable resource that belongs on every foodlover's bookshelf.
Elizabeth Riely (Newton Centre, MA) is a journalist and foodhistorian whose articles have appeared in Bon Appetit, Gourmet,House & Garden, and The New York Times. She contributesregularly to The Boston Globe. Her cookbook, A Feast of Fruits, waspublished in 1993.
Autor*in
Elizabeth Riely
Themen in »The Chef's Companion«
Food Writing & Reference Hospitality Hotelgewerbe, Gastronomie u. Touristik Lebensmittel-Literatur u. -Nachschlagewerke