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| The New Food Lover's Companion | 
 enlarge | Authors: Sharon Tyler Herbst, Ron Herbst
Brand: Barrons
Category: Book
List Price: $16.99
Buy New: $10.19
You Save: $6.80 (40%)
New (36) Used (10) from $9.00
Avg. Customer Rating:  23 reviews
Sales Rank: 1141
Media: Paperback
Edition: 4
Number Of Items: 1
Pages: 792
Shipping Weight (lbs): 1.6
Dimensions (in): 7.1 x 4.9 x 1.9
ISBN: 0764135775
Dewey Decimal Number: 641.03
EAN: 9780764135774
ASIN: 0764135775
Publication Date: August 3, 2007
Availability: Usually ships in 1-2 business days
Condition: Absolutely Brand New & In Stock. 100% 30-Day Money Back. Direct from our warehouse. Ships by USPS. 1+ million customers served-In business since 1986. Happy Customers is Our #1 Goal. Toll Free Support
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| Customer Reviews:
The New Food Lover's Companion May 2, 2008
1 out of 1 found this review helpful
This is a must have for any culinary library. Have you ever wondered what "beurre manie" is or even how to pronounce it for that matter? Then this is the book for you. It is an extremely useful and educational reference book for the beginning culinarian to the master chef. So get out your highlighter and your notepad because this will be a culinary experience that you we enjoy.
MUST have for every cook!!! April 10, 2008
1 out of 1 found this review helpful
This is the most comprehensive food dictionary I have come across!!! I love this book!!!!
a chefs companion February 24, 2008
1 out of 1 found this review helpful
wish i had found this book 20 years ago a lot more information than i paid for , great book
Great reference February 23, 2008
2 out of 2 found this review helpful
IMO, every food lover out there should get this book. It is a great reference and very useful for just about any food related terms out there. I have purchased this book 4 times (3 of which were previous editions) to give as gifts to my friends and they all loved it!
 Comprehensive food dictionary, but not as up-to-date as it could be. January 8, 2008
16 out of 21 found this review helpful
This reference has been lauded in many venues, and it truly is a fascinating resource. However, after spending time examining the book (4th ed., 2007), I am noticing several entries that are out-of-date. For example, the entry on brains does not mention mad cow disease. In contrast, the latest _Joy of Cooking_ (2006) not only notes this, it also warns readers to avoid eating brains for that reason. As another example, several entries in the bibliography refer to older editions of books that now have recognized newer editions. Take, for example, the listing of _La Methode_ and _La Technique_, both by Jacques Pepin. These two works have been combined and published as _Jacques Pepin's Complete Techniques_. As a third example, the appendix on food label terms does not list trans fats in the listing of different fats found on food labels. All of these examples make me wonder about things I haven't caught. I hope that all of this information is updated and corrected in a fifth edition.
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