A fascinating blend of food history, etymology, anecdotes, origins and culture. Often, in the middle of preparing a recipe, an unfamiliar term pops up seemingly out of nowhere. Not recognizing a word and its meaning can diminish the pleasure of preparing a dish. This comprehensive reference is completely revised with its thousands of definitions and a wealth of historical background for cooking concepts and word usage. Each entry from the previous edition has been reviewed, vetted and edited to reflect today's culinary landscape. Ideal for any home cook or for anyone who simply loves reading about or eating food, this is an outstanding treat. Each food and beverage definition is listed alphabetically for easy access. British and North American cooking terms are included as well as many foreign language terms found in French, Italian and Spanish. For example, 'cuisine bourgeoise' is common usage in French cookbooks, but what does it mean? Actually it's a sophisticated type of home cooking that includes some of the rich sauces and complex techniques of traditional French haute cuisine, that are simplified for the everyday kitchen.
Or perhaps you have a love of words and are intrigued by their historical background and linguistic origins. So whether you're looking for an entertaining read or the answer to a specific culinary question, this delightful book offers a unique vantage point from which to expand the knowledge of food and your appreciation of cooking for any home chef, making the adventure of cooking all the more enjoyable.
[review of previous edition: ] A great resource for anyone who appreciates food, cooking, or linguistics.--Anne-Marie Seltzer"Arlington Advocate" (11/04/2004)
Jacques Rolland has a degree in culinary art and hotel management and is a certified sommelier. His appreciation and knowledge of food has been honed from the many cultures he has experienced. He is also the author of The Food Encyclopedia.