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The Food Lover's Companion (Barron's Cooking Guide)

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The new edition of one of America's best-selling culinary reference books is bigger and better than ever, with almost 6,000 listings on subjects related to food and drink. Hailed by Bon App(c)tit magazine as "one of the best reference books we've seen, a must for every cook's library," it's the ultimate kitchen tool. Here are answers to questions about cooking techniques, The new edition of one of America's best-selling culinary reference books is bigger and better than ever, with almost 6,000 listings on subjects related to food and drink. Hailed by Bon App(c)tit magazine as "one of the best reference books we've seen, a must for every cook's library," it's the ultimate kitchen tool. Here are answers to questions about cooking techniques, meat cuts, kitchen utensils, food, wine, cocktail terms, and much more. Readers will also find a completely revised and expanded appendix containing a pasta glossary, a pan substitution chart, consumer information contacts, ingredient equivalents and substitutions, and more. A million readers can't be wrong--and they've found previous editions of this book invaluable. For anybody who cooks--or who simply loves food--here's a terrific reference source and an outstanding cookbook supplement.


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The new edition of one of America's best-selling culinary reference books is bigger and better than ever, with almost 6,000 listings on subjects related to food and drink. Hailed by Bon App(c)tit magazine as "one of the best reference books we've seen, a must for every cook's library," it's the ultimate kitchen tool. Here are answers to questions about cooking techniques, The new edition of one of America's best-selling culinary reference books is bigger and better than ever, with almost 6,000 listings on subjects related to food and drink. Hailed by Bon App(c)tit magazine as "one of the best reference books we've seen, a must for every cook's library," it's the ultimate kitchen tool. Here are answers to questions about cooking techniques, meat cuts, kitchen utensils, food, wine, cocktail terms, and much more. Readers will also find a completely revised and expanded appendix containing a pasta glossary, a pan substitution chart, consumer information contacts, ingredient equivalents and substitutions, and more. A million readers can't be wrong--and they've found previous editions of this book invaluable. For anybody who cooks--or who simply loves food--here's a terrific reference source and an outstanding cookbook supplement.

30 review for The Food Lover's Companion (Barron's Cooking Guide)

  1. 5 out of 5

    Greg Brozeit

    If you like to cook, this is just one of those books you should have in your kitchen. If you're a writer or reader, you have a dictionary. If you're a bird watcher, you need a book to help you identify birds. If you're a chemist, you need your periodical table. If you're a cook, you need this. It helps you to identify things: After years of faking it, I learned what a lingonberry was. It introduces you to cuisine around the world: I've got to try some taramasalata some day, "a creamy mixture made If you like to cook, this is just one of those books you should have in your kitchen. If you're a writer or reader, you have a dictionary. If you're a bird watcher, you need a book to help you identify birds. If you're a chemist, you need your periodical table. If you're a cook, you need this. It helps you to identify things: After years of faking it, I learned what a lingonberry was. It introduces you to cuisine around the world: I've got to try some taramasalata some day, "a creamy mixture made with tarama (pale orange carp roe)," because I loves me some fish eggs. It helps you find substitutes such as one teaspoon of lemon juice instead of a 1/2 teaspoon of vinegar. And for recipes with differing measurements, you can learn things like one tablespoon equaling 14.79 milliliters. It's also a fun and interesting bedside companion when you just want to read and learn a few random things about food before turning out the lights.

  2. 4 out of 5

    ^

    This is a very useful book to have to hand when cooking in the UK from US recipes. I never have been able to get my head around the concept of weighing ingredients by volume, when it is so much simpler (and more accurate) to do so by weight. So the section (pg.690) on ingredient equivalents I find very useful; in conjunction with the enlightening main A-Z which translates (for example) ‘onion, green’ into what I know as spring onion. However the section (pg. 732) on British and American cooking This is a very useful book to have to hand when cooking in the UK from US recipes. I never have been able to get my head around the concept of weighing ingredients by volume, when it is so much simpler (and more accurate) to do so by weight. So the section (pg.690) on ingredient equivalents I find very useful; in conjunction with the enlightening main A-Z which translates (for example) ‘onion, green’ into what I know as spring onion. However the section (pg. 732) on British and American cooking terms isn’t quite all there. British chips are much fatter and larger than french fries. But there again, this book warns me that the American quail (bird) is a different species to that of the English; something I didn’t know. All in all a fascinating and practical book to keep to hand.

  3. 4 out of 5

    Becky

    Regardless of the edition you havem the Food Lover's Companion is a must have for everyone with a kitchen. If you love to cook, you will love to just sit and flip through this astonishing book. If you are learning to cook, you will find clarity and definitions here to help you with the process and the shopping that you won't find in cook books. I really cannot express how much I LOVE this book.

  4. 5 out of 5

    Mona Harrison

    I'll never truly finish reading this nifty reference book. It's great to have on hand while watching tv cooking competitions! I learn something new every time I pick it up. Downside? Sometimes I can't find what I'm searching for, and that comes as a surprise.

  5. 5 out of 5

    BAC

    Small in size and to the point, Food Lover's Companion is a nice little reference to have on hand for the foodie or avid cook. It's nothing fancy but still delivers as promised: Information of pretty much every food you will find in the typical western supermarket and restaurant along with the occasional article for more in depth explanations on some things. While I prefer more information heavy food references this is still a good guide and easily fits in a purse when I travel so I can check wh Small in size and to the point, Food Lover's Companion is a nice little reference to have on hand for the foodie or avid cook. It's nothing fancy but still delivers as promised: Information of pretty much every food you will find in the typical western supermarket and restaurant along with the occasional article for more in depth explanations on some things. While I prefer more information heavy food references this is still a good guide and easily fits in a purse when I travel so I can check when I encounter something new.

  6. 4 out of 5

    Rebecca

    A wonderful reference book for food, drinks and dishes from around the world. I certainly don't feel it is "a must for every cook's library," but it certainly has its place for food enthusiasts.

  7. 4 out of 5

    Tunna Kerosene

    Probably one of a small handfuls of books I recommend to have in your kitchen. Gets more use than any cook book I own.

  8. 4 out of 5

    Angela

    The first cooking book I read again and again as a youngster, around age 10. This book made such an impact and validated my passion for food.

  9. 5 out of 5

    Stacy Arth

    An amazing reference for foodies.

  10. 4 out of 5

    Amy

    Read on Staycation at Folly Beach.

  11. 5 out of 5

    Marguerite

    This is our most-used reference book. I bought the previous edition when I was food editor of the newspaper and reviewed restaurants. When I heard it had been updated, I ordered the new edition, stat! And, it's even better than the old one, which I would have given five stars. Whenever we talk food, which is fairly often, or when I encounter an unfamiliar ingredient, I can turn to this book and get the information I need. It couldn't be simpler to use since it's alphabetical. It's cross-referenc This is our most-used reference book. I bought the previous edition when I was food editor of the newspaper and reviewed restaurants. When I heard it had been updated, I ordered the new edition, stat! And, it's even better than the old one, which I would have given five stars. Whenever we talk food, which is fairly often, or when I encounter an unfamiliar ingredient, I can turn to this book and get the information I need. It couldn't be simpler to use since it's alphabetical. It's cross-referenced thoroughly. How big should a beef tournedo be? See page 637. What to do with a small piece of kasseri? Page 328. Would I like a glass of cachaca? Page 89 suggests I might. The appendices are stuffed with useful information. If you love to cook or eat out, you should own this.

  12. 5 out of 5

    Etienne

    This is one of those books that I don't believe you can say you are going to read cover-to-cover in a few sittings because it's not designed that way, so my status "currently reading" will likely apply for some time to come. For me, it is a reference as well as something I pick up now and then to learn something new (the way some individuals have a word or verse of the day). All I can add is that it's a remarkable work for anyone who loves cooking, loves food, can't get enough of the Food Networ This is one of those books that I don't believe you can say you are going to read cover-to-cover in a few sittings because it's not designed that way, so my status "currently reading" will likely apply for some time to come. For me, it is a reference as well as something I pick up now and then to learn something new (the way some individuals have a word or verse of the day). All I can add is that it's a remarkable work for anyone who loves cooking, loves food, can't get enough of the Food Network. It's for those times when you're watching 'Chopped', something weird is pulled out of the basket, and you're asking yourself 'What the...?' If I ever fully complete this book, I'll offer a more detailed review, but until then, I'm just going to sit back and enjoy the ride!

  13. 4 out of 5

    Elizabeth

    This invaluable book sits on a shelf in our kitchen in ready reach - so handy for anyone without ready access to the internet. What a great resource it is. It lists everything!! Well, almost everything. After hundreds of consultations to discover what various obscure foods and techniques (for us, anyway) were, the book was finally missing an entry: "Brown Windsor Soup". This is hardly a problem. After all, how many people are champing at the bit to know what "Brown Windsor Soup" is? (Why did we s This invaluable book sits on a shelf in our kitchen in ready reach - so handy for anyone without ready access to the internet. What a great resource it is. It lists everything!! Well, almost everything. After hundreds of consultations to discover what various obscure foods and techniques (for us, anyway) were, the book was finally missing an entry: "Brown Windsor Soup". This is hardly a problem. After all, how many people are champing at the bit to know what "Brown Windsor Soup" is? (Why did we suddenly need to know what "brown Windsor Soup" is? It was served to Alexander Frater as a course in a dinner described in his wonderful book "Chasing the Monsoon".)

  14. 5 out of 5

    Yaaresse

    I bought the first edition years ago. We literally wore it out, and I was pleased to see it's been updated. This is not the sort of book you're going to sit down and read (although thumbing through it at random is also entertaining), but it really comes in handy if you work in food service, like to cook outside your comfort zone, or watch a lot of No Rservations type shows. Another good one to have on hand is The Ethnic Food Lover's Companion.

  15. 4 out of 5

    W.D. III

    I've never taken a cooking class, but have worked in food service for almost 10 years. To finally have a resource to learn the meaning of cooking terms is something I've wanted for so long. I just didn't know it was out there. I wish I had known about this book years ago! It's a must have for anyone who is self-teaching the culinary arts or even for reference when being thrown into the deep end as a cook. Highly recommended!

  16. 5 out of 5

    Arwen Downs

    It is slightly misleading to offer a date that I "read" this book; a fantastic compendium of food terms, I keep it next to my cookbooks and consult it every time I prepare something remotely new. It is one of my favorite books to peruse any time I have a minute to sit down with a cup of tea, and has inspired me to try all sorts of new foods and dishes.

  17. 5 out of 5

    David Hewitt

    Technically I haven't read this entire book because essentially it is an encyclopedia on all things food-related. An all encompassing and infallible food encyclopedia. Curious what exactly the hell a canape is? Not totally sure on the brulee part of a creme brulee? Want to read a two page dissertation on the word chicken? This book knows, and doggone-it, those're only the C's.

  18. 5 out of 5

    David

    As a professional chef, I and many of my fellow chefs, cooks and home cooks rely on this book for a quick back-up for knowledge that might otherwise be not just a armslength away. Anything from spices, herbs, meats, veg, and actual dishes is covered in this glorious book. It is a book of 6000 definitions that reads like a novel.

  19. 4 out of 5

    Jan Garver

    This book is absolutely wonderful! Mike gave it to me a few years ago, and I never stop referring to it. Sometimes I just get it down and look through it. In addition to definitions and descriptions, there is an appendix which, among other things, has a list of food additives and what they are used for. Did I say I love this book????

  20. 5 out of 5

    Tyler Knowlton

    This is a reference book - an encyclopedia of cooking terms, history, development, definitions. If you want to learn all about the different types of mustard this is where you would look. If you aren't sure what it means to "emulsify" you would look here. It is a valuable tool to have in the kitchen.

  21. 4 out of 5

    christina white

    This book I recommend over Larousse Gastronomique because it is much more accessible as well as written in a clear, straightforward style. Almost every chef I have ever worked with has a copy of this little gem! Very useful reference!

  22. 5 out of 5

    Alicia

    Although this is not exactly a book that you would normally read....since it is more of a dictionary...i could sit and read it for hours. I love this book. I have learned so much about food! I use it to look up one little thing and I get sucked into to reading more and more and more.

  23. 4 out of 5

    Michelle

    Everyone should own this book. It tells you everything thing you need or want to know about pretty much every food you can think of. Not a cookbook, more like a reference library for food, all in one handy little volume. I could not live without this book.

  24. 4 out of 5

    Amanda Vogelbaum

    This dictionary of food, drink, and culinary terms is a must-have for any cook who admits to not knowing everything. Learn how to pronounce the term, it's origin, it's uses, descriptions of, etc. Easy to use, thorough, and fun!!!

  25. 5 out of 5

    Niko

    Information on almost every herb, spice, vegetable, fruit, cut of meat, type of wine and ethnic cuisine can be found in this book. For those who think the kitchen is a place for learning, you won't regret owning this book.

  26. 5 out of 5

    Leslie

    This is totally embarrassing but I read this reference book from cover to cover. However, I think it's one of the best cooking references out there (although I'm yet to read "The Elements of Cooking" by Ruhlman.

  27. 5 out of 5

    Lindsey

    This is the food lover's Bible. As a food writer, I keep it right beside my computer with in arm's reach at all times. I've probably learned more about food from this little dictionary than from any other source. I highly recommend it to anyone interested in cooking or adventurous eating.

  28. 5 out of 5

    Terri

    A great reference book. Particularly useful for a pal's annual alphabetical potluck- year 12, bring foods that begin with "L," as well as for looking up random references to condiments or unfamiliar international items.

  29. 5 out of 5

    Ryan

    The best quick reference for any term or ingredient you run across in any recipe. I have never seen another book like it and I use it all the time. It is organized like a dictionary. A wonderful thing to have in the kitchen.

  30. 5 out of 5

    Lynn Vannucci

    Read, and read, and read again - a stellar reference.

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