Ruth Haag developed this fun-to-read dictionary when she realized that her children were not receiving enough Home Economics information is school. Without it, they (and her spouse) asked dozens of questions every time they opened a cookbook to make dinner. The words defined here appear routinely in cookbooks, but are often meaningless to the brand-new cook; words such as 'beat', 'fold', and 'knead'. The dictionary defines and discusses many common spices and flavorings, ranging from allspice to vanilla. Healthy handling of common foods is addressed, such as the reason for pasteurizing apple cider, the reasons for thoroughly cooking meats, and the reason that infants should not eat honey. The author is a natural resource scientist, so a little bit of science is included, such as the chemical formula for baking soda, and how it makes bread rise. Interesting "how-to" discussions give the reader such valuable tips as how to eat an artichoke, and how to tell when different types of food are 'done'. As with every volume of the Useable Cookbook series, all of the removable pages are inserted in plastic page covers to protect against spills, and several empty pages covers are provided at the end, for the cook's own additions. The volume's compact 7-by-9-inch 3-ring binder is also plastic-covered, and stays open on the counter without taking up too much space. This volume of the series is a perfect gift for a bachelor or a youngster faced with cooking for the first time.
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About the Author
Ruth Haag writes books when not overseeing her hazardous waste remediation company. She developed this dictionary when she discovered that a lack of Home Economics training made it difficult for her family to understand cookbooks.
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