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The Chef's Companion: A Culinary Dictionary, 3rd Edition

ISBN: 978-0-471-47331-2
368 pages
October 2003, ©2003
The Chef
The essential A—Z reference of culinary terms–concise and up-to-date

Anyone who has ever struggled to pronounce a word on a menu or wrestled with an unfamiliar recipe ingredient or cooking technique will find a true friend in this revised and updated edition of The Chef’s Companion. This indispensable culinary reference covers more than 5,000 English and foreign terms related to ingredients, cooking techniques, food preparation, wine terminology, and kitchen equipment, as well as notable figures in the history of food and gastronomy.

From Mexican adobo sauce to Italian zuppa, it offers instant fingertip access to concise definitions, correct spellings, and user-friendly pronunciation guides. The new edition includes 900 all-new terms reflecting the growing interest in wine, pastry, and ethnic cuisine, and also addresses changes in Chinese spelling and pronunciation. Packed with reliable, up-to-date information, the Companion is a valuable resource that belongs on every food lover’s bookshelf.

Elizabeth Riely (Newton Centre, MA) is a journalist and food historian whose articles have appeared in Bon Appetit, Gourmet, House & Garden, and The New York Times. She contributes regularly to The Boston Globe. Her cookbook, A Feast of Fruits, was published in 1993.

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Asperge.

Bacchus.

Chèvre.

Decant.

Écrevisse.

Fennel.

Game.

Haricot.

Indian Pudding.

Jardiniére, á la.

Kale.

Lettuce.

Mushroom.

Sauce Nantua.

Oyster.

Pain.

Quail.

Rice.

Saucisse.

Terrine.

Uccèllo.

Vanilla.

Watercress.

Xérès.

Yule Log.

 

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ELIZABETH RIELY is a journalist and food historian whose articles have appeared in Bon Appetit, Gourmet, the Boston Globe, and The New York Times. She is editor of the Radcliffe Culinary Times, the newsletter of the Schlessinger Library, a contributor to Gastronomica, and the author of the cookbook A Feast of Fruits.
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  • Concise definitions. Professional chefs need brevity as they create menus and train staff.
  • New Terms. 900 all new terms will reflect growth and interest in: wine, pastry, and ethnic cuisine.
  • Appropriate as a companion title to other Wiley books including: CIA: The Professional Chef, 7th Edition and Gisslen: Professional Cooking, Fifth Edition. Ask your Wiley college representative for details about discounted packages.
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  • Timeless reference. This book captures more than 5,000 terms, which professional chefs must use every day with their customers (in menus) and in their kitchens (with staff).
  • Guide to Pronunciation. The entire staff needs to be versed in culinary (and wine terms).
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