= Delicious Descriptions
I was at first captivated and then consumed by this tiny
and yet seriously comprehensive volume years ago when I found
one of the first editions. This is the third edition and it is
completely amazing how many food, drink and culinary terms can
be packed into such a tiny package.
I love the feel and weight of this book and the ease of which
you can use this book to look up terms fast and furiously when
you are writing about food. The rounded corners on the pages
make this a book you can flip through very easily and it is all
The Contents Include:
Terms: The volume of the work.
Pan Substitution Chart
High-Altitude Baking Adjustments
Boiling Point of Water at Various Altitudes
General Temperature Equivalents
Hand Test for Grilling Temperatures
Fahrenheit/Celsius Conversion Formulas
Microwave Oven Conversion Chart
Recommended Safe cooking Temperatures
Candymaking Cold-Water Tests
Smoke Points of Popular Oils
Fatty Acid Profiles of Popular Oils
U.S. Measurement Equivalents
Wine and Spirit Bottle Sizes
Approximate Metric Equivalents
Metric Conversion Formulas
Food Guide Pyramid
What’s a Serving?
Food Label Terms
A Guide to Food Labels
British and American Food and Cooking Terms
Consumer Information Sources
Did I say this was Comprehensive? For food lovers this
reaches a point of inspiration unlike any other book on food
I’ve found. I love having so much information all in one book.
It is literally a food dictionary which describes food in all
its delicious detail.
This book has received an overwhelmingly enthusiastic
acceptance in the culinary community. For home cooks, it is also
a real bonus and could be considered an essential compliment to
your entire cookbook collection.
This edition has changed slightly. The listings
increased to almost 6,000 and there are thousands of food tidbits
sprinkled throughout the tantalizing pages of information. I love
the historical lore and information on the exotic origins of some of
our most innocent and sweet selections. Vanilla is suddenly
seductive and is actually native to tropical America.
“The vanilla bean was once
considered an aphrodisiac, and was so rare
that it was reserved for
royalty….The saga begins with the orchid blossoms,
which open only one day a
There are almost three pages filled with information
on this orchid. Who would have known unless you were doing intensive
research. Sharon Tyler Herbst has given us an incredible gift by
doing the research for us.
If you are unsure of how to pronounce an ingredient,
there are pronunciations for all the basic words.
The basic bibliomaniac delights in this book
-Entries arranged alphabetically and
-Alphabetization by letter, rather than just by
word, so that multiple-word entries are treated as single words.
-Multicultural entries galore!
fraise des bois
- Beloved Terms from French Cooking like “pâte à
- Cooking Methods described for new cooks
- Famous Dishes like the “Sacher torte” are seen
in a completely new light
- Cooking Equipment also known as “batterie de
When looking up beef jerky you will be sent to look
up “Jerky.” So as not to repeat information, this occurs at
various times. This allows Sharon to be more extravagant with other
entries. Did you know that tomatoes were once called “love
You can also look up cooking tools like a pastry
brush or a mortar and pestle. I think culinary catalog owners should
all have a copy of this book because at times I’ve had to point
out the error of their ways when they have listed kitchen tools
incorrectly. One had the mortar and pestle reversed in their
description and this was very amusing to me at least.
This book may also stir childhood memories. Like
when your parents battered and dipped “squash blossoms.” As I
read, the faint scent of frying blossoms floated through my scent
memory. Don’t even ask me how hungry I get when I read about key
lime pie. To find out more about the actual limes used in the pie,
you turn to “lime.” Here you learn that the key lime is much
smaller and once I realized the difference I was able to buy the
correct limes for pies.
I had memories of sitting up in a mulberry tree
while reading that there are actually three varieties of mulberries.
All I know is we tried to make pies and jam with the ones we picked
fresh from this absolutely huge tree when we lived in Africa. They
are not as good as youngberries or raspberries, but have a charm all
of their own.
If you still are trying to discover foods like
Yorkshire Pudding, you will not be dissapointed. However, this book
does not contain recipes and so it will send you off hunting in all
directions for ways to use the ingredients listed in such a lovely
fashion. You may find yourself looking for online catalogs or even
online scouting out your newest culinary interests.
Cooking is an amazing journey and you can enjoy the
journey all the more if you have more insight into the terms,
definitions, origins and lore of food. Now I feel compelled to go
make more biscotti and definitely need to make crullers if I could
only find my recipe.
I guess my only complaint is that this book does not
contain pictures. For that you will have to search elsewhere.
Perhaps a copy of “
Cooking Hints & Tips
” by Christine France would be helpful to new cooks. “
Cooking A to Z: The Complete Culinary...
” by Jane Horn is a beautiful discovery. “
The Cambridge World History of Food...
” by Kenneth F. Kiple is extensive and another must-have
“encyclopedia” of food.
If you have not yet discovered “
The New Food Lover's Tiptionary: More...
” it is also a must read and is “also” by Sharon Tyler Herbst.
America’s best-selling culinary reference and for
good reason! An absolute must for your cook’s library.
Did I mention I was absolutely in love with this
~The Rebecca Review
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