The Chefs Companion: A Culinary Dictionary

The indispensable guide to over 5,000 culinary terms

Even the most international chef sometimes needs help withtoday’s wildly diverse cooking terminology. Now, there’san updated and revised edition of Elizabeth Riely’s TheChef’s Companion, which professional chefs and aspiring cookseverywhere can turn to when they need quick access to concise andreliable definitions, pronunciations, correct spelling, acceptedusage, and origins of culinary terms. This invaluable guide coversall the terms that chefs might use with customers and kitchenstaff in areas such as cooking techniques, food preparation,herbs and spices, varieties of food, wine, and equipment for theprofessional kitchen. Over 900 new terms have been added to thisedition to provide expanded coverage of areas such as wine, pastry,and ethnic cuisines. The Chef’s Companion: no kitchen iscomplete without it.

Asperge.

Bacchus.

Chèvre.

Decant.

Écrevisse.

Fennel.

Game.

Haricot.

Indian Pudding.

Jardiniére, á la.

Kale.

Lettuce.

Mushroom.

Sauce Nantua.

Oyster.

Pain.

Quail.

Rice.

Saucisse.

Terrine.

Uccèllo.

Vanilla.

Watercress.

Xérès.

Yule Log.

 

ELIZABETH RIELY is a journalist and food historian whose articleshave appeared in Bon Appétit, Gourmet, the BostonGlobe, and The New York Times. She is editor of the Radcliffe Culinary Times, the newsletter of the SchlessingerLibrary, a contributor to Gastronomica, and the author ofthe cookbook A Feast of Fruits.