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The Chef's Companion, Third Edition

The Chef's Companion, Third Edition

zoom enlarge 		Author: Elizabeth Riely
Publisher: Wiley
Category: Book

List Price: $24.95
Buy New: $13.87
You Save: $11.08 (44%)



New (28) Used (12) Collectible (1) from $10.73

Avg. Customer Rating: 4.5 out of 5 stars 3 reviews
Sales Rank: 154311

Media: Paperback
Edition: 3
Number Of Items: 1
Pages: 368
Shipping Weight (lbs): 1.3
Dimensions (in): 8.9 x 6 x 1

ISBN: 047139842X
Dewey Decimal Number: 641.303
EAN: 9780471398424
ASIN: 047139842X

Publication Date: April 17, 2003
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: BRAND NEW
Similar Items:

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  • The Professional Chef
  • The Cook's Essential Kitchen Dictionary: A Complete Culinary Resource
  • Working the Plate: The Art of Food Presentation
Editorial Reviews:

Product Description
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.

Customer Reviews:

4 out of 5 stars Chefs Companion   July 19, 2008
 1 out of 1 found this review helpful

We work in restaurants and as soon as I bought one of these books the other chefs also wanted one, so now I have bought 5 so far. Great price too.


4 out of 5 stars Informative & Entertaining   February 17, 2007
 8 out of 8 found this review helpful

I first read about this in a student's bibliography and had to get a copy for myself. The title pretty much says it all. This is a dictionary of culinary terms, encompassing ingredients, techniques, equipment, and even some complete dishes. Riely has tried to include all the languages likely to be used in an American restaurant kitchen. English, Spanish, French, Italian, Japanese, Thai, Vietnamese, and both Cantonese and Mandarin seem to be the most common, but there are bits of German, Portuguese, and others as well. This can create a problem for the serious user, as foreign terms are generally listed only under their native names. For example, if you wanted to know what was really in Fish Sauce, you'd have to know either the Thai or Vietnamese name before you could look it up. Still, this book is great fun for the casual reader. I bought my copy with the intention of using it in conjunction with the kitchen writings of Anthony Bourdain and Poppy Z. Brite. Even so, I find myself flipping from page to page at odd moments, following see-also references through an alphabet of food lore. Who knew that Anago sushi was Conger Eel? (Okay, I knew it was eel, but I didn't know what kind.) Who knew that Vermouth was flavored with Wormwood flowers? Whether you are preparing to dine at a snooty French restaurant, or whether you just like weird professional lingo as much as I do, this is a great book.


5 out of 5 stars This book was very useful!!   August 20, 2003
 6 out of 8 found this review helpful

This book is the newest edition to my cookbook collection. The recent, up-to-date definitions, spelling, and pronunciation techniques, made the answer to the infamous question "what's for dinner?" straightforward and effortless.

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