Sharon Tyler Herbst is an award-winning author of many books on cooking and dining, a food and travel journalist, a media personality who has appeared on radio and TV. television shows, and a past president of the International Association of Culinary Professionals. Ron Herbst, a dedicated wine expert, is also a wine and food journalist. His best-selling The New Wine Lover's Companion, also published by Barron's is the wine dictionary on several internet sites, including Conde Nast's "Eipcurious."
Praise for previous editions.
"From 'abalone' to 'zwieback, ' Sharon Tyler Herbst lists nearly
6,000 culinary terms in the newly published third edition of her
classic Food Lover's Companion. Hands down, it is the ultimate
accessible cooking and dining reference book."
--Mat Schaffer, Boston Herald, March 2001 "The New Food Lover's
Companion is an updated version of this amazingly comprehensive
encyclopedia of everything you ever wondered or will need to know
about culinary terms and ingredients. My old copy is more dog-eared
than any favorite cookbook, and referred to almost
daily...Dedicated foodies can't do without it."
--Susan Miller, The Home Monthly, May 2001 "If there's a culinary
reference book that foodies reach for more often than Food Lover's
Companion, we don't know what it would be. This mimi-tome is
brimming with useful information on thousands of foods and terms,
from abalone to zwei-back--including pronunciations (ZWI-bak,
ZWI-bahk, SWI-bak, SWI-bahk). No surprise that the book has sold
mor than 1 million copies since its debut in 1990...The new edition
has 6,000 terms and a larger appendix. We especially like the pasta
chart, which lists more than 100 pastas (with, thank goodness,
pronunciations). Also added is a broadened pan substitution chart,
expanded listings on soy foods, and more ethnic foods."
--Renee Enna, The Chicago Times, June 2001
From the Associated Press article "A Book Worth Devouring" "You,
too, can be an expert, for less than 20 bucks. Sharon Tyler Herbst
and Ron Herbst's Food Lover's Companion has served as an
indispensable reference to the food world since the first edition
was published more than a decade ago. It's a bible for food
writers, and it belongs in the home kitchen, too. An updated forth
edition with more than 6,700 entries recently was released,
continuing the tome's tradition of helping home and professional
cooks make sense of myriad techniques and ingredients. As valuable
as the dictionary-style entries that form the core of the book are
the appendices, which include a pasta glossary, a guide for reading
food labels, illustrated charts depicting cuts of meat, and
substitution and measurement charts."
--Associated Press
"If you don't have this book for your collection, it is surely time
to add it, as the previous edition was regarded by Bon Appétit
magazine as 'one of the best reference books' and 'a must for every
cook's library.' At such a reasonable price, this book is a
mandatory purchase for any library supporting a culinary program
and is highly recommended for all other academic and public
libraries." --Booklist, January 1 & 15, 2008
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