- ISBN13: 9780764135774
- Condition: USED – VERY GOOD
- Notes:
NEWS Product Description
The new fourth edition of this guide was made many praises new information for everyone, including lovers of ethnic foods and updates lovers of natural foods. The authors have all the entries, many new products on the foreign and other unusual ingredients. An earlier edition of the The New Food Lover’s Companion has been praised by the magazine Good © tit the request as “a pound of the best references we have seen, a must for every cook’s library.” This new .. . More ‘info>>
This is an indication of the most fascinating books that I stumbled over a long period. The 6700 plus entries cover everything imaginable in food preparation can be used. Most are not offering English origin, but a phonetic translation. The terms are not only in Europe, this book is for Asia, Middle East, Latin America and regional American terms. Descriptions can run several paragraphs, but can be used as a dictionary, though many of these obscure words to appear in other sources. Moreover, it is compact enough to fit in a jacket pocket or handbag. If you eat in restaurants abroad, even if only occasionally, this book within a month profit. (Your server will not know how to prepare most of these dishes.) This is not a cookbook, but it contains all the conditions that the culinary print ever seen. If you are a novice in the kitchen, you learn to accept that in May, many cookbooks, you know. In addition, the system is loaded with all sorts of useful parameters and categories. The autumn is an indispensable resource for anyone curious about what they eat together.
That reference was to applause in many places, and it’s really a fascinating resource. But, after time verification of the book (4th ed., 2007), I noticed several entries, the out-of-date. For example, entering the brain rather than the mad cow disease. In contrast, the last _Joy the Cooking_ (2006) notes, and only that, but he also warns readers to avoid the brains for that reason. As another example, several entries in the bibliography can be found in old editions of books that have now recognized the new editions. Take, for example, the list of _La Methode_ and _La Technique_, both by Jacques Pepin. Both works have been collected and published as Techniques_ _Jacques Complete Pepin. As a third example, the annex on modalities of food labels do not list trans fat content of the listing of different fats on food labels. All of these examples I am wondering what I did not. I hope this information is updated and corrected in a fifth edition.
IMO, all lovers of food should be made in this book. This is a great reference and very useful for almost any food are related concepts. I bought this book 4 times (3 issues) as gifts to my friends and they all loved it!
Informative. Most. I own all the other expenses. IT is still the best.
I work in the restuarant business, and this book is a highly recommended source for all things food related. Our Chief Executive, he recommends for crossing the chasm between the rhetoric of the culinary institutions and the secular that you can share with your customers.