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The Chef's Companion, Third Edition Paperback – April 17, 2003

ISBN-13: 978-0471398424 ISBN-10: 047139842X Edition: 3rd

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Product Details

  • Paperback: 368 pages
  • Publisher: Wiley; 3 edition (April 17, 2003)
  • Language: English
  • ISBN-10: 047139842X
  • ISBN-13: 978-0471398424
  • Product Dimensions: 9 x 6 x 0.9 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #151,910 in Books (See Top 100 in Books)

Editorial Reviews

From the Back Cover

The indispensable guide to over 5,000 culinary terms

Even the most international chef sometimes needs help with today’s wildly diverse cooking terminology. Now, there’s an updated and revised edition of Elizabeth Riely’s The Chef’s Companion, which professional chefs and aspiring cooks everywhere can turn to when they need quick access to concise and reliable definitions, pronunciations, correct spelling, accepted usage, and origins of culinary terms. This invaluable guide covers all the terms that chefs might use with customers and kitchen staff–in areas such as cooking techniques, food preparation, herbs and spices, varieties of food, wine, and equipment for the professional kitchen. Over 900 new terms have been added to this edition to provide expanded coverage of areas such as wine, pastry, and ethnic cuisines. The Chef’s Companion: no kitchen is complete without it.

About the Author

ELIZABETH RIELY is a journalist and food historian whose articles have appeared in Bon App?tit, 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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Customer Reviews

4.2 out of 5 stars
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Most Helpful Customer Reviews

16 of 17 people found the following review helpful By David Hurwitz on February 16, 2007
Format: Paperback
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.
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By Janice on August 11, 2013
Format: Paperback Verified Purchase
Bought this item for my son who is a chef and he absolutely loved it and said this book helped him with words that were unfamiliar to him in the culinary world, especially foreign cooking phrases.
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By Victoria Bjornson on January 20, 2013
Format: Paperback Verified Purchase
Easy to find listings and pronunciations are easy to follow. Definitions are concise and you don't have to look up words in the definition to figure out the meaning of the original word.
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7 of 11 people found the following review helpful By A Customer on August 20, 2003
Format: Paperback
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.
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By Misael on August 9, 2014
Format: Paperback Verified Purchase
Excelent reference for when you don't know an ingredient or term. A MUST HAVE FOR CHEF'S!
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