The Food Encyclopedia: Over 8,000 Ingredients, Tools, Techniques and People

by Carol Sherman and Jacques L. Rolland

Book Overview

Cooking can be a wondrous adventure, especially with a thorough understanding of the history and origins of food, a grasp of the cultures and environments involved, and an appreciation for those who... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0778801500
• ISBN13: 9780778801504
• Release Date: October 2006
• Publisher: Robert Rose
• Length: 701 Pages
• Weight: 4.80 lbs.
• Dimensions: 2.2" x 8.1" x 10.7"

Customer Reviews

A treasure trove of historical and culinary detail.

This is no casual consumer's guide, but an in-depth reference appropriate for college-level culinary school holdings and many a public lending library's reference collection. Over 8,000 ingredients, tools, techniques and people are profiled in an alphabetical reference defining cooking terms, ingredients, foreign ingredients and more. Many have cross-references and multiple spellings, and there's a healthy dose of culinary history in addition to tips on techniques and over a hundred biographies for prominent food people in the industry, both well known and lesser-known. Cooks seeking a serious all-in-one reference will find this a treasure trove of historical and culinary detail. Diane C. Donovan California Bookwatch

Great addition to any collection

This book has everything in it. Glad I purchased it.

If You Pass the Test, You don't Need the Book

THE FOOD ENCYCLOPEDIA: Over 8,000 Ingredients, Tools, Techniques and People By Jacques L. Rolland and Carol Sherman and contributors This work is a one-volume collection, 700 pages, with countless helpful, colorful illustrations. This collection is arranged alphabetically with cross referencing. Many carry entries for additional information. This book is one you will keep close to your desk. Chances are you are not comfortable with each of these entries. Test yourself: * What is accoub? * What is amlou made from? * Where would you find bara brith? * Had any Bath chaps lately? * How would you serve bottarga? * How would you use buffalo berries? * Where would you likely order cala? * What would you do with a cazuela? * Ever heard of a charcoal biscuit? * What's another name for a chinquapin? * When would you serve ciecamarito? * What is a comal? * Can you name nine different curry paste types? * What is "blue rare?" * What does the number, "86" mean to a bartender? * What's another name for an elver? * How would you use gianduja? * What is Gueuze? * How would you use joja santa? * Can you tell some of the background of Madhur Jaffrey? * How do you make mugwumps? * If you order "omakase" what do you get? * What is a pissaladiere? * What's another name for a Fiddlehead? * Do you realize there are 22 names for sugar types? * What is toucinho? * And. What is zhug? If you can answer all these questions, you probably don't need The Food Encyclopedia.