The Chef's Companion: A Culinary Dictionary

Front Cover
Wiley, Oct 7, 2003 - Cooking - 368 pages
Without the clear descriptions on the menu or the descriptions by your server, it might be difficult to answer the simple question, "what would you like today?" The Chef's Companion should sit on the shelf next to important cooking references to help the chef navigate the foreign language that is the culinary arts.

What people are saying - Write a review

Great book

User Review  - luckylarry -

A nice book to reference all cooking terms. I highly recommend. Read full review

Other editions - View all

About the author (2003)

ELIZABETH RIELY is a journalist and food historian whose articleshave appeared in Bon Appetit, Gourmet, the BostonGlobe, and The New York Times. She is editor of theRadcliffe Culinary Times, the newsletter of the SchlessingerLibrary, a contributor to Gastronomica, and the author ofthe cookbook A Feast of Fruits.

Bibliographic information