Английская Википедия:Food Lover's Companion
Шаблон:Short description Шаблон:More citations needed Шаблон:Use dmy dates Шаблон:Infobox book Food Lover’s Companion is a book containing culinary terminology and conversion tables for cooking. Five editions have been published as of 2019.
The main section of the work is an A-to-Z list of defined culinary terminology, followed by a series of appendices.
| Edition | Published | ISBN | Pages | Entries |
|---|---|---|---|---|
| First | January 1990 | Шаблон:ISBNT | 582 | Over 3,000 |
| Second | January 1995 | Шаблон:ISBNT | 600 | Over 4,000 |
| Third | March 2001 | Шаблон:ISBNT | 792 | Nearly 6,000 |
| Fourth | August 2007 | Шаблон:ISBNT | 830 | Over 6,700 |
| Deluxe | September 2009 | Шаблон:ISBNT | 794 | Over 6,700 |
| Fifth | September 2013 | Шаблон:ISBNT | 928 | Over 7,200 |
| Deluxe 2nd | April 2015 | Шаблон:ISBNT | 864 | Over 7,200 |
The Second Edition is a searchable source text at Epicurious, and the Third Edition is a searchable source text at Answers.com.
Sharon Tyler Herbst—the primary author—wrote 16 food and beverage related books before her death on 26 January 2007. Her husband Ron—who writes about wine and cheese—finished editing the Fourth Edition after her death and is credited as the coauthor.
Reception
Bon Appetit hailed the book as "one of the best reference books we’ve seen, a must for every cook’s library", and The New York Times described it "As thick and as satisfying as a well-stuffed sandwich".[1]
Famous chef Emeril Lagasse called it his favorite book,[2] and it is required reading at the New England Culinary Institute.Шаблон:Fact
Deluxe edition
After the 2007 edition was published, Ron Herbst and the staff of Barron's Educational Series drastically reorganized the book, breaking out much of the material into specialized glossaries on subjects like chocolate, liqueurs, charcuterie, and spices. This edition was published in hardcover as The Deluxe Food Lover's Companion and included a marker ribbon bound into the spine. The 2013 fifth edition received a similar treatment in April 2015.Шаблон:Fact
Fourth edition appendices
In the deluxe editions, some of these have been folded into the glossary sections.
- Ingredient Equivalents – Weight to volume conversions
- Substituting Ingredients
- Pan Substitution Chart
- High-Altitude Baking Adjustments
- Boiling Point of Water at Various Altitudes
- General Temperature Equivalents
- Hand Test for Grilling Temperatures
- Oven Temperatures
- Fahrenheit/Celsius Conversion Formulas
- Microwave Oven Conversion Chart
- Recommended Safe Cooking Temperatures
- Candymaking Cold-Water Tests
- Frying Temperatures
- Smoke Points of Popular Oils
- Fatty Acid Profiles of Popular Oils
- U.S. Measurement Equivalents
- Wine and Spirit Bottle Sizes
- Approximate Metric Equivalents
- Metric Conversion Formulas
- Food Guide Pyramid
- What's a Serving?
- Food Label Terms
- A Guide to Food Labels
- Pasta Glossary
- British and American Food and Cooking Terms
- Seasoning Suggestions
- Meat Charts
- Food Additives Directory
See also
Notes
External links
- ↑ Back cover of the Third and Fourth Editions.
- ↑ Шаблон:Cite web Шаблон:Dead link
- Английская Википедия
- Страницы с неработающими файловыми ссылками
- 1990 non-fiction books
- 1995 non-fiction books
- 2001 non-fiction books
- 2007 non-fiction books
- Cookbooks
- Dictionaries by subject
- Страницы, где используется шаблон "Навигационная таблица/Телепорт"
- Страницы с телепортом
- Википедия
- Статья из Википедии
- Статья из Английской Википедии
