About the Author

Jacques L. Rolland has a degree in culinary art and hotel management, and is also a certified sommelier. Representing the third generation of hoteliers and restaurateurs in his family, he owns and operates a glorious hotel in Oregon's wine country.

Reviews

Selected as one of the "Best of Reference 2007" by the New York Public Library.-- "New York Public Library (nypl.org)" (4/1/2007 12:00:00 AM)

[Winner of a Special Jury Award in 2006: ] Robert Rose won its first Best in the World award in the year 2000. Every year it publishes books which become references on their subjects, with very professional writing, research and editing. This Food Encyclopedia is a new masterpiece, after many others.-- "Gourmand"

A book for everyone who likes food, cooking or simply being informed about the world today and things we eat... just plain fun to read.--Jo Ellen O'Hara "Birmingham New" (11/8/2006 12:00:00 AM)

A wealth of information... It is extremely user-friendly, and the quality of the presentation throughout is a highlight... This readable work is a great resource for people interested in the culinary arts. Summing Up: Recommended. General readers and practioners.--J.C. Tucker "Choice" (7/1/2007 12:00:00 AM)

Brings together in-depth information and meanings of the latest culinary trends and techniques... this authoritative source will delight anyone who loves food.--Susan C. Awe "American Reference Books Annual" (1/1/2007 12:00:00 AM)

Not only is this heavyweight packed with answers to all of your questions about what's on your plate, but it also offers 120 biographies of prominent people in the culinary world and information about cooking methods. As a result, the book is a food reference guide for restaurant guests and novice cooks, as well as serious epicures and Trivial Pursuit aficiconados.-- "Phoenix Home and Garden" (7/1/2007 12:00:00 AM)

Oh, foodies, celebrate! ... Hours and hours of delicious reading.-- "Arizona Daily Star" (4/18/2007 12:00:00 AM)

One of the most complete [food reference books] I've ever seen in a single volume.--Dave DeWitt "Fiery-Foods.com" (11/1/2006 12:00:00 AM)

This is no casual consumer's guide, but an in-depth reference appropriate for college-level culinary school holdings and many a public lending library's reference collection. ... Cooks seeking a serious all-in-one reference will find this a treasure trove of historical and culinary detail.--Diane C. Donovan "The Midwest Book Review (California Bookwatch)" (3/1/2007 12:00:00 AM)

This is the newest reference book on my desk, and it has already come in handy several times.-- "Florida Times-Union" (11/2/2006 12:00:00 AM)

Whether you're looking for an entertaining read or need some mealtime advice, this authoritative guide is a one-size-fits-all.--Diane Hodges "Cookbook Digest" (3/1/2007 12:00:00 AM)

You won't find a better food reference... This is an excellent reference for the home cook.--Carol Anderson "Escondido North County Times" (12/14/2006 12:00:00 AM)