New Food Lover's Companion

ISBN-10: 0764112589
ISBN-13: 9780764112584
Edition: 3rd 2001
List price: $16.95
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Description: The new edition of one of Americas best-selling culinary reference books is bigger and better than ever, with almost 6,000 listings on subjects related to food and drink. Hailed by Bon Apptit magazine as one of the best reference books weve seen, a  More...

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Book details

List price: $16.95
Edition: 3rd
Copyright year: 2001
Publisher: Barron's Educational Series, Incorporated
Publication date: 2/1/2001
Binding: Paperback
Pages: 792
Size: 4.75" wide x 7.25" long x 1.25" tall
Weight: 1.430
Language: English

The new edition of one of Americas best-selling culinary reference books is bigger and better than ever, with almost 6,000 listings on subjects related to food and drink. Hailed by Bon Apptit magazine as one of the best reference books weve seen, a must for every cooks library, its the ultimate kitchen tool. Here are answers to questions about cooking techniques, meat cuts, kitchen utensils, food, wine, cocktail terms, and much more. Readers will also find a completely revised and expanded appendix containing a pasta glossary, a pan substitution chart, consumer information contacts, ingredient equivalents and substitutions, and more. A million readers cant be wrongand theyve found previous editions of this book invaluable. For anybody who cooksor who simply loves foodheres a terrific reference source and an outstanding cookbook supplement.

Dedication and Acknowledgmentsp. v
Introductionp. vii
How to Use This Bookp. ix
Pronunciation Guidep. xi
Termsp. 1
Appendixp. 689
Ingredient Equivalentsp. 690
Substituting Ingredientsp. 702
Pan Substitution Chartp. 707
High-Altitude Baking Adjustmentsp. 709
Boiling Point of Water at Various Altitudesp. 709
General Temperature Equivalentsp. 710
Hand Test for Grilling Temperaturesp. 710
Oven Temperaturesp. 711
Fahrenheit/Celsius Conversion Formulasp. 711
Microwave Oven Conversion Chartp. 711
Recommended Safe Cooking Temperaturesp. 712
Candymaking Cold-Water Testsp. 713
Frying Temperaturesp. 714
Smoke Points of Popular Oilsp. 714
Fatty Acid Profiles of Popular Oilsp. 715
U.S. Measurement Equivalentsp. 716
Wine and Spirit Bottle Sizesp. 717
Approximate Metric Equivalentsp. 718
Metric Conversion Formulasp. 720
Food Guide Pyramidp. 721
What's a Serving?p. 721
Food Label Termsp. 722
A Guide to Food Labelsp. 726
Pasta Glossaryp. 727
British and American Food and Cooking Termsp. 732
Consumer Information Sourcesp. 735
Seasoning Suggestionsp. 747
Meat Chartsp. 752
Additives Directoryp. 756
Bibliographyp. 759
About the Authorp. 772
Table of Contents provided by Syndetics. All Rights Reserved.

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