The Food Encyclopedia: Over 8, 000 Ingredients, Tools, Techniques and People

New
Hardcover
2006
$27.50

This huge book will be the most authoritative food dictionary in print today. It contains over 8,000 words and cross-references on foods, wines, beverages, cooking methods, techniques and short biographies. Readers will be delighted by the full colour spreads featuring stunning illustrations and photographs, and by the fascinating descriptions, historical information and explanations of ethnic names. Also included are more than 120 biographies of prominent food people, from famous chefs and authors to inventors and growers, all of whom have contributed to the knowledge and love of food. For any keen cook, this authoritative and fascinating book will be an outstanding reference and kitchen companion. This is the most comprehensive and authoritative food encyclopedia available.

Synopsis

This huge book will be the most authoritative food dictionary in print today. It contains over 8,000 words and cross-references on foods, wines, beverages, cooking methods, techniques and short biographies. Readers will be delighted by the full colour spreads featuring stunning illustrations and photographs, and by the fascinating descriptions, historical information and explanations of ethnic names. Also included are more than 120 biographies of prominent food people, from famous chefs and authors to inventors and growers, all of whom have contributed to the knowledge and love of food. For any keen cook, this authoritative and fascinating book will be an outstanding reference and kitchen companion. This is the most comprehensive and authoritative food encyclopedia available.

$27.50

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Quantity

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More Information

Format: Hardcover
Pages: 701
Publisher: Robert Rose Inc
Published: 30 Oct 2006
ISBN 10: 0778801500
ISBN 13: 9780778801504

Media Reviews

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 (03/01/2007)
One of the most complete [food reference books] I've ever seen in a single volume.--Dave DeWitt Fiery-Foods.com (11/01/2006)
Oh, foodies, celebrate! ... Hours and hours of delicious reading.-- (04/18/2007)
You won't find a better food reference... This is an excellent reference for the home cook.-- (12/14/2006)
Selected as one of the Best of Reference 2007 by the New York Public Library.--New York Public Library (nypl.org) (04/01/2007)
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.-- (03/01/2007)
[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
Brings together in-depth information and meanings of the latest culinary trends and techniques... this authoritative source will delight anyone who loves food.-- (01/01/2007)
This is the newest reference book on my desk, and it has already come in handy several times.--Florida Times-Union (11/02/2006)
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.-- (07/01/2007)
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.-- (11/08/2006)
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.-- (07/01/2007)

Author Bio

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.