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 TM
THE FOOD ENCYCLOPEDIA:
Over 8,000 Ingredients, Tools, Techniques and People
By Jacques L. Rolland and Carol Sherman and contributors
A Review By Marty Martindale
 This
work is a one-volume collection, 700 pages, with countless helpful, colorful
illustrations. This collection is arranged alphabetically with cross
referencing. Many carry entries for additional information. This book is one you
will keep close to your desk.
Chances are you are not comfortable with each of these entries. Test
yourself:
- What is accoub?
- What is amlou made from?
- Where would you find bara brith?
- Had any Bath chaps lately?
- How would you serve bottarga?
- How would you use buffalo berries?
- Where would you likely order cala?
- What would you do with a cazuela?
- Ever heard of a charcoal biscuit?
- What’s another name for a chinquapin?
- When would you serve ciecamarito?
- What is a comal?
- Can you name nine different curry paste types?
- What is “blue rare?”
- What does the number, “86” mean to a bartender?
- What’s another name for an elver?
- How would you use gianduja?
- What is Gueuze?
- How would you use joja santa?
- Can you tell some of the background of Madhur Jaffrey?
- How do you make mugwumps?
- If you order “omakase” what do you get?
- What is a pissaladiere?
- What’s another name for a Fiddlehead?
- Do you realize there are 22 names for sugar types?
- What is toucinho?
- And. What is zhug?
If you can answer all these questions, you probably don’t need The Food
Encyclopedia.
A review by Marty Martindale © 2007, Largo FL.
Her address is:
mm@FoodSiteoftheDay.com
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