The New Food Lover's Companion: Comprehensive Definitions of Nearly 6,000 Food, Drink, and Culinary Terms

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Barron's Educational Series, Jan 1, 2001 - Cooking - 772 pages
58 Reviews
The new edition of one of America's best-selling culinary reference books is bigger and better than ever, with almost 6,000 listings on subjects related to food and drink. Hailed by Bon App tit magazine as "one of the best reference books we've seen, a must for every cook's library," it's the ultimate kitchen tool. Here are answers to questions about cooking techniques, meat cuts, kitchen utensils, food, wine, cocktail terms, and much more. Readers will also find a completely revised and expanded appendix containing a pasta glossary, a pan substitution chart, consumer information contacts, ingredient equivalents and substitutions, and more. A million readers can't be wrong--and they've found previous editions of this book invaluable. For anybody who cooks--or who simply loves food--here's a terrific reference source and an outstanding cookbook supplement.

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A great reference book. - Goodreads
The definitive food and culinary term reference guide. - Goodreads
excellent reference! - Goodreads
The perfect food reference book to get lost in. - Goodreads
My very, very favorite food reference work. - Goodreads
Hands down my favorite food reference book. - Goodreads

Review: The Food Lover's Companion (Barron's Cooking Guide)

User Review  - Clintweathers - Goodreads

The OED and Encyclopedia Brittanica of food, wrapped up in one. If I was teaching a beginning culinary school class, I'd make it a required text -- which it was, when I went to culinary school. Read full review

Review: The Food Lover's Companion (Barron's Cooking Guide)

User Review  - Dana - Goodreads

This is a great resource to have in the kitchen. I've had it for years and I pick it up over and over again, like a dictionary for cooking. Read full review


Ingredient Equivalents

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Common terms and phrases

References to this book

About the author (2001)

Sharon Tyler Herbst was an award-winning author of many books on cooking and dining, a food and travel journalist, a media personality and a past president of the International Association of Culinary Professionals.

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