Everything You Pretend to Know about Food and are Afraid Someone Will Ask

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Penguin Books, 1998 - Technology & Engineering - 273 pages
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What is the difference between sauteed, fried, pan-fried, stir-fried, and deep-fried? How can wine have legs? What is dim sum? For those of us who aren't gourmet chefs but still want the know-how to decipher a menu in an upscale restaurant, talk food at a cocktail party, or simply impress family and friends, here is a culinary handbook that takes the mystery out of food. From beverages to breads, fruits to fish, pasta to potatoes, Everything You Pretend to Know About Food and Are Afraid Someone Will Ask offers a pantry-full of savory facts, including common cooking phrases and terminology, often misused food terms, and fascinating food lore. Ideal for browsing, for quick reference or deep study, this delightful book will enlighten and entertain both the genuine foodie and the culinary novice on the most universal of subjects: food.

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About the author (1998)

Nancy Rommelmann is the author of" Everything You Pretend to Know About Food and Are Afraid Someone Will Ask" and the coauthor of the bestselling "The Real Real World," She is a former contributing editor and nightlife columnist at "Buzz" and" Los Angeles "magazines and a frequent contributor to" L.A. Weekly." She lives in Los Angeles.

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