Monday, May 19, 2008
"The Language of Cookery An Informal Dictionary" By Betty Wason Illustrated by Ruth Feibelman
This book is for all those chefs out there. It is titled, "The Language of Cookery" and is just that. It is a dictionary of cooking terms, from A-1 Steak Sauce to Zwieback, it covers every cooking term you'll come across. It is an amazing book, with over 1100 words, and with an appendix section that includes Beef, Lamb, Pork, and Veal cuts, and also has a chart of pan sizes, and equivalent measures for dries, liquids, and foods. I enjoyed reading this book, as it increased my interest in cooking, and has given me new vocab, and a greater understanding of food terms and where they originate. For example, the term, "Cordon Bleu" is a French term that literally means, "Blue Ribbon," and is a famous French cooking school. Another example is that gingerbread is more of a spice cake than a bread. If you like to cook, or rather just eat, this book is a great one to have, in the kitchen, in the home, and anywhere you might cook. The book's coverage of terms is why I give it a 5/5 stars.