FROM THE PUBLISHER

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.

FROM THE CRITICS

Booknews

This culinary reference contains some 6,000 entries on subjects related to food and drink, encompassing foods from around the world, cooking techniques, meat cuts, kitchen utensils, wine, and cocktail terms. There are 68 pages of appendices, covering everything from ingredient equivalents to consumer information contacts, additives, frying temperatures, and seasonings. 5x7 Annotation c. Book News, Inc., Portland, OR (booknews.com)

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