This vast, all-encompassing reference guide of foods, culinary subjects, techniques, and other cooking terms has been a staple of many kitchen libraries for decades. Descriptions, advice, cultural context, and pronunciation guides are a few of the elements offered for each of the more than 7,000 entries in The New Food Lover’s Companion.

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Recommended by

Dakota Weiss

Executive Chef and owner of Estrella

No chefs collection is complete without this book. No matter how many years you have been cooking I am certain that all chefs check this book out at least once a month...even if it is just to make sure that you are spelling a culinary word correctly...yes, guilty again.

Karen Page and Andrew Dornenburg

Authors

Greg Malouf

Chef