The Chef's Companion: A Concise Dictionary of Culinary Terms

by Elizabeth Riely

Any food professional or aspiring chef will quickly build confidence in the use of culinary terms with this indispensable guide to the correct spelling, pronunciation, definition, usage, and origin of over 4,500 terms. The updated Second Edition of The Chefs Companion succinctly covers all the latest terms relating to cooking techniques, food preparations, herbs and spices, varieties and cuts of food, wine terminology, and equipment for the professional kitchen, as well as notable figures in the history of food and gastronomy.

Genres: Cookbooks, Cooking, Nonfiction

316 pages, Hardcover

First published September 1, 1986

Reviews

[Teri Pizza · Rating 4 out of 5]

Always have this handy when watching food shows. When terms or items are mentioned and I'm unsure what it is, this is where I go to find out. It has a lot of them but as the culinary arts are always over achieving...some new terms are not yet in it. I just pencil when in with a short description. That's the only reason I gave it 4 verse 5 stars. Food stays the same but the recipes and names are ever evolving.

[Samantha · Rating 3 out of 5]

I find this book both helpful as a reference book but also as an easy dip in and out sort of book. Its the sort of book that I like to read a page of before I turn out the light and pass out! I particularly like the pronunciation part - useful for us plebs!