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The Chef's Companion, Third Edition, by Elizabeth Riely
Ebook The Chef's Companion, Third Edition, by Elizabeth Riely
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The indispensable guide to over 5,000 culinary terms
Even the most international chef sometimes needs help with today's wildly diverse cooking terminology. Now, there's an updated and revised edition of Elizabeth Riely's The Chef's Companion, which professional chefs and aspiring cooks everywhere can turn to when they need quick access to concise and reliable definitions, pronunciations, correct spelling, accepted usage, and origins of culinary terms. This invaluable guide covers all the terms that chefs might use with customers and kitchen staff-in areas such as cooking techniques, food preparation, herbs and spices, varieties of food, wine, and equipment for the professional kitchen. Over 900 new terms have been added to this edition to provide expanded coverage of areas such as wine, pastry, and ethnic cuisines. The Chef's Companion: no kitchen is complete without it.
- Sales Rank: #321914 in Books
- Brand: Kyocera
- Model: #N/A
- Published on: 2003-04-17
- Original language: English
- Number of items: 1
- Dimensions: 8.90" h x 1.10" w x 5.70" l, 1.30 pounds
- Binding: Paperback
- 368 pages
From the Back Cover
The indispensable guide to over 5,000 culinary terms
Even the most international chef sometimes needs help with today’s wildly diverse cooking terminology. Now, there’s an updated and revised edition of Elizabeth Riely’s The Chef’s Companion, which professional chefs and aspiring cooks everywhere can turn to when they need quick access to concise and reliable definitions, pronunciations, correct spelling, accepted usage, and origins of culinary terms. This invaluable guide covers all the terms that chefs might use with customers and kitchen staff–in areas such as cooking techniques, food preparation, herbs and spices, varieties of food, wine, and equipment for the professional kitchen. Over 900 new terms have been added to this edition to provide expanded coverage of areas such as wine, pastry, and ethnic cuisines. The Chef’s Companion: no kitchen is complete without it.
About the Author
ELIZABETH RIELY is a journalist and food historian whose articles have appeared in Bon Appétit, Gourmet, the Boston Globe, and The New York Times. She is editor of the Radcliffe Culinary Times, the newsletter of the Schlessinger Library, a contributor to Gastronomica, and the author of the cookbook A Feast of Fruits.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Five Stars
By Teri Pizza
Just what I needed.
18 of 19 people found the following review helpful.
Informative & Entertaining
By David Hurwitz
I first read about this in a student's bibliography and had to get a copy for myself. The title pretty much says it all. This is a dictionary of culinary terms, encompassing ingredients, techniques, equipment, and even some complete dishes. Riely has tried to include all the languages likely to be used in an American restaurant kitchen. English, Spanish, French, Italian, Japanese, Thai, Vietnamese, and both Cantonese and Mandarin seem to be the most common, but there are bits of German, Portuguese, and others as well. This can create a problem for the serious user, as foreign terms are generally listed only under their native names. For example, if you wanted to know what was really in Fish Sauce, you'd have to know either the Thai or Vietnamese name before you could look it up. Still, this book is great fun for the casual reader. I bought my copy with the intention of using it in conjunction with the kitchen writings of Anthony Bourdain and Poppy Z. Brite. Even so, I find myself flipping from page to page at odd moments, following see-also references through an alphabet of food lore. Who knew that Anago sushi was Conger Eel? (Okay, I knew it was eel, but I didn't know what kind.) Who knew that Vermouth was flavored with Wormwood flowers? Whether you are preparing to dine at a snooty French restaurant, or whether you just like weird professional lingo as much as I do, this is a great book.
3 of 4 people found the following review helpful.
Could Be Better
By Selkie
It's OK, but it doesn't have a comprehensive dictionary of European culinary terms that are used in America today, and wastes a lot of space on ordinary food explanations. I don't need 1/3 of a page about what a raspberry is.
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