Customer Reviews

The Chef's Companion, Third Edition

5 star:		(2)
4 star:		(2)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

I first read about this in a student's bibliography and had to get a copy for myself. The title pretty much says it all. This is a dictionary of culinary terms, encompassing ingredients, techniques, equipment, and even some complete dishes. Riely has tried to include all the languages likely to be used in an American restaurant kitchen. English, Spanish, French, Italian, Japanese, Thai, Vietnamese, and both Cantonese and Mandarin seem to be the most common, but there are bits of German, Portuguese, and others as well. This can create a problem for the serious user, as foreign terms are generally listed only under their native names. For example, if you wanted to know what was really in Fish Sauce, you'd have to know either the Thai or Vietnamese name before you could look it up. Still, this book is great fun for the casual reader. I bought my copy with the intention of using it in conjunction with the kitchen writings of Anthony Bourdain and Poppy Z. Brite. Even so, I find myself flipping from page to page at odd moments, following see-also references through an alphabet of food lore. Who knew that Anago sushi was Conger Eel? (Okay, I knew it was eel, but I didn't know what kind.) Who knew that Vermouth was flavored with Wormwood flowers? Whether you are preparing to dine at a snooty French restaurant, or whether you just like weird professional lingo as much as I do, this is a great book.

This book is a reference. I have it in my kitchen with other cookbooks. I crack it open and read it while onions saute or pasta boils. Every time I open this book I learn something new. I feel like I should memorize it, but I haven't the time or ability. I guess I shall just have to absorb this book one page, one meal, one pot of pasta at a time....

This book is the newest edition to my cookbook collection. The recent, up-to-date definitions, spelling, and pronunciation techniques, made the answer to the infamous question "what's for dinner?" straightforward and effortless.

We work in restaurants and as soon as I bought one of these books the other chefs also wanted one, so now I have bought 5 so far. Great price too.

It's OK, but it doesn't have a comprehensive dictionary of European culinary terms that are used in America today, and wastes a lot of space on ordinary food explanations. I don't need 1/3 of a page about what a raspberry is.