The new edition of one of America's 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 App?tit magazine as "one of the
best reference books we've seen, a must for every cook's library," it's 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 can't
be wrong --and they've found previous editions of this book invaluable. For anybody who cooks --or who simply loves
food --here's a terrific reference source and an outstanding cookbook supplement.