The indispensable guide to over 5,000 culinary terms
Even the most international chef sometimes needs help with today's wildly diverse cooking terminology. Now, there's
an updated and revised edition of Elizabeth Riely's The Chef's Companion, which professional chefs and aspiring
cooks everywhere can turn to when they need quick access to concise and reliable definitions, pronunciations, correct
spelling, accepted usage, and origins of culinary terms. This invaluable guide covers all the terms that chefs
might use with customers and kitchen staff�in areas such as cooking techniques, food preparation, herbs and spices,
varieties of food, wine, and equipment for the professional kitchen. Over 900 new terms have been added to this
edition to provide expanded coverage of areas such as wine, pastry, and ethnic cuisines. The Chef's Companion:
no kitchen is complete without it.
Table of Contents
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
