reference

I'm constantly reaching for this book. Every time I intend to look up one word I end up perusing the book for about a half hour. It's brimming with interesting information from the basic to the obscure. Ever wonder what a prairie oyster is? Or how to pronounce those French menu items? Look no further. This book makes a great gift.

A friend got me this book for a present. Prior to that, it never occurred to me that such a book existed, or that I would ever need it. Now I can't imagine it not being in my collection.

This book lists every possible ingredient (truffles, cumin, etc.), popular dishes (beef bourgonion(?), etc.) and every cooking term/technique (flambe, roux, etc.) in alphabetical order. With regards to a type of food, it will often list the various countries of origin (....this is found in Central America and in Southeast Asia...), how it is often used in cooking (....this is often sliced thinly and then pan-fried....), what to look for when selecting a certain type of produce at the store (...it should be relatively heavy for its size, with a smooth skin....), and how to store it (...this should be stored in the refrigerator for up to 3 days in a sealed plastic bag with a damp paper towel...), etc. Some of the food entries will also include information on vitamin content.

For cooking techniques, they will explain for e.g. how to make a roux, or what it means to blanche vegetables (....quickly plunge the vegetables into boiling water, and then place them in cold water to stop the cooking process...).

This book is also handy because it cross-references alot, and so as such, can provide you with needed information if you ever find yourself missing an ingredient, and want to substitute.

If you are someone who's constantly interested in improving their cooking skills, this book is indispensible in helping you achieve that. I also enjoy just reading through the book sometimes, to learn new things.

This book is an excellent resource to have on hand in the kitchen. It is arranged in an encyclopedia-like format, so you can easily search for virtually any culinary term. Not sure what it means to butterfly a lamb? Look it up for a definition and instructions. Never heard of the spice coriander? Get more information and usages. Want to know more about Riesling wine? Check out the detailed descriptoin. I frequently reach for this book when I come across unfamiliar terms in recipes, but there's so much great information, sometimes I just like to browse through! Another thing about this book that I've found really handy is the appendices, which are extensive. Of course, there are the classic measurement and substitutions lists (both of which are much more detailed than you'll find anywhere else), but there is also information on things like cuts of meat from various animals, which spices work well with which foods, etc. I especially like the section on food exchanges--ie, how many apples are in a cup? how many lemons does it take for 1 tablespoon lemon juice?--a great feature in planning how much to buy for recipes. This is an excellent book that will be used over and over by beginning and more advanced cooks alike.