The New Food Lover's Companion - 5th Edition by Ron Herbst & Sharon Tyler Herbst (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>This classic food bible includes more than 7,200 A-to-Z entries describing foods, cooking techniques, herbs, spices, desserts, wines, and the ingredients for pleasurable dining.<p/><br></br><p><b> Book Synopsis </b></p></br></br>The fifth edition of this widely praised and highly esteemed reference guide has been updated with new information to reflect the way we eat in today's world. The authors have taken into account our healthier lifestyles and more diverse palates to include: <p/><li>Over 500 new listings, including Korean, Persian, and South American additions<li>Updated information for hundreds of existing entries<li>A blood alcohol concentration chart for men and women<li>An extensive breakdown of food labels and nutritional facts<li>Department of Agriculture recommendations for a 2,000 calorie per day food plan <p/>Among the myriad foods and culinary subjects defined and explained are cooking tools and techniques, meat cuts, breads, pastas, and literally everything else related to good food and enjoyable dining. Handy appendices cover many topics including suggestions for substituting recipe ingredients, a microwave oven conversion chart, recommended safe cooking temperatures for meats and fish, and much more. <p/><i>The New Food Lover's Companion</i> is a reference guide--not a cookbook--but it includes hundreds of cooking tips plus an extensive bibliography of recommended cookbooks. More than 7200 entries plus line art are included in this seminal work.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"A must for every cook's library." --<i>Bon Appétit</i> magazine<br><br><b>Praise for previous editions...</b> <p/>"The quintessential food reference book... a bible for anyone seriously interested in cooking." --<i>Adventures in Dining</i> <p/>"Essential for anyone who talks, eats or thinks about food." --Bev Bennett, <i>Chicago Sun-Times</i> <br>"The indispensable landmark volume that defines thousands of American and foreign culinary terms." --Paula Hamilton, <i>Oakland Tribune</i> <p/>"Comprehensive, accurate, interesting, well-written, and inexpensive..." --<i>Booklist</i> <p/>"A wealth of information... a small culinary gem." --Pat Dailey, <i>Chicago Tribune</i> <p/>"As thick and as satisfying as a well-stuffed sandwich." --<i>The New York Times</i><br>
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