The Chef's Companion: A Concise Dictionary of Culinary Terms, 2nd Edition [Hardcover]

Elizabeth Riely (Author)

Book Description

ISBN-10: 0471287598 | ISBN-13: 978-0471287599 | Publication Date: May 15, 1996 | Edition: 2

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.

Product Details

• Hardcover: 336 pages
• Publisher: John Wiley & Sons; 2 edition (May 15, 1996)
• Language: English
• ISBN-10: 0471287598
• ISBN-13: 978-0471287599
• Product Dimensions: 9.3 x 6.3 x 1.1 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #1,434,503 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

33 of 34 people found the following review helpful:

5.0 out of 5 stars Impeccably researched information from a responsible author., July 16, 1996

By A Customer

This review is from: Chefs Companion a Concise Dictionary of Culina (A CBI book) (Hardcover)

Elizabeth Riely has amassed a library of resources (see the enviable bibliography) and has carefully chosen a comprehensive collection of culinary terms for this book. The cross-pollination of categories is rich, from the scientific to the ethnic, from the technical to the colloquial. Of her knowledge and research capabilities, I'd say she's a force to be reckoned with. With people like Elizabeth Riely and Sharon Tyler Herbst in this world, rest assured that when a culinary term is needed just fingertips away, we can depend on their talents to give us responsible information. I also like the pronunciation guides, as I am prone to guessing incorrectly more often or not. For anybody who's into food as more than a hobby, The Chef's Companion (published by the textbook makers VNR, and I hope, available to more than culinary school students) reads like a satisfying novel. Lick a bookplate and stick it in the front cover of this book; you'll keep it forever.

10 of 10 people found the following review helpful:

5.0 out of 5 stars Have U ever wondered how to spell "hors d' oeuvre" correctly, June 25, 2003

By 

Psboston7 "~ And so it Goes ~" (Upland, CA United States) - See all my reviews

This review is from: The Chef's Companion: A Concise Dictionary of Culinary Terms, 2nd Edition (Hardcover)

Or what about how to pronounce the wine "Gewürztraminer"? Or my personal favorite "Crème Fraiche" pronounced (krem fresh)

What is the definition for Jicama or Wasabi? and where did they come from?

What is the difference between "Crayfish" and a "Langoustine" and are they indigenous to Louisiana...

WELL WONDER NO MORE!!... this book is the secret behind all of those fancy menus you read in Restaurants and Banquet menus (I should know I have had to create new Catering Menus every year since 1993)LOL

I have been in the Hospitality Industry for over 17 years this book has been in my collection since I started. If you can purchase it get it!! Definitely a must for any Caterers or students of the Culinary Art.

This book contains definitions of almost EVERYTHING Food (and some wines), the correct pronunciation, spelling and it's original origin. I can't recommend this book enough!! It is quite pricey but I have bought it at least 5 times in my career as gifts for my assistants moving on to greater positions in this Industry. They have terms (and again pronunciations) for all Culture cuisines ie; German, Cambodian, Japanese, French, Italian, Middle Eastern and Spanish just to name a few.

I also recommend the Oxford Companion for Food and Wine as well as any "Professional Chef" book from Culinary Institute of America

Respectfully Reviewed

2 of 2 people found the following review helpful:

5.0 out of 5 stars Fantastic resource!, April 12, 2007

By 

tinamush "tina" (Waynesville, NC) - See all my reviews

This review is from: The Chef's Companion: A Concise Dictionary of Culinary Terms, 2nd Edition (Hardcover)

This book is fantastic! Both my husband and I enjoy cooking and loved spending an evening thumbing through this book over a glass of wine looking up every term we could think of...all were in the book! The book has also added greatly to our dinner party conversations as it offers a bit of historical context for food terms. Quite interesting. I think this book would make a fabulous gift for anyone you know who likes to cook.