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Author: Jacques Rolland
Brand: Jacques Rolland
Category: Book

List Price: ~~$14.95~~
Buy New: $9.26
You Save: $5.69 (38%)

New (26) Used (10) from $7.74

Avg. Customer Rating: 3.5 out of 5 stars

2 reviews
Sales Rank: 104096

Media: Paperback
Number Of Items: 1
Pages: 413
Shipping Weight (lbs): 1.2
Dimensions (in): 9.2 x 6.3 x 1.3

MPN: 0-7788-0098-9
ISBN: 0778800989
Dewey Decimal Number: 641.3003
EAN: 9780778800989
ASIN: 0778800989

Publication Date: September 4, 2004
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.

Features:

•	How often have you found yourself in the kitchen in the middle of preparing a recipe when you...
•	Dimensions: 9 InchesL 6 InchesW
•	See Product Description below for a complete description of this item.

Editorial Reviews:

Product Description
How often have you found yourself in the kitchen in the middle of preparing a recipe when you come across an unfamiliar term? Not recognizing a word and its meaning can diminish or slow down the pleasure of preparing a dish. Or perhaps you have a love of words and are intrigued by their historical background and linguistic origins. Cooking is a wonderful adventure especially when the terms, definitions and historical origins of words in recipes are familiar. The Cook's Essential Kitchen Dictionary defines 4,500 key food words and provides a wealth of historical background for many of them. For anyone who cooks or who simply loves food, this book is a vital reference source and an outstanding cookbook supplement.
The book includes: food and alcohol terms listed alphabetically for easy reference; illustrations throughout particularly for fruits and vegetables; British, American and many foreign language cooking terms; complete pasta appendix; wonderful selection of fascinating food quotes and anecdotes; basic cooking methods.
The Cook's Essential Kitchen Dictionary is an excellent resource to have on hand in the kitchen and makes for delightful armchair reading as well. 320 pages, softcover.
Jacques Rolland is a third-generation member of a hotel and restaurant family and has a degree in culinary art and hotel management.

Customer Reviews:

2 out of 5 stars

Disappointing July 18, 2008
0 out of 1 found this review helpful

The usefulness of this book is compromised by its shallow treatment of a number of subjects that people might want to look up. Some of their articles are just wrong. For example, its article on absinthe states that it can cause convulsions, blindness and even death. But, although absinthe was vilified in the past, no evidence has shown it to be any more dangerous than ordinary liquor. Its psychoactive properties, apart from those of alcohol, had been much exaggerated. A revival of absinthe began in the 1990s, when countries in the European Union began to reauthorize its manufacture and sale. It is now legal for sale in the U.S. There are many other examples of misinformation throughout the book. If one is to rely on it as a reference book, it should be more accurate.

5 out of 5 stars

Absorbing and Informative October 3, 2004
12 out of 12 found this review helpful

Jacques Rolland has undertaken a herculean task here, for compiling a cook's dictionary is harder than ever today. Only a couple of decades such a book would cover the bare bones of American cooking, throw in a lot of French and a little Italian, and that would be that. These days we have a few extra cuisines to deal with-- Chinese, Japanese, Thai, Indian, Middle Eastern, Mexican--and at the same time the old America-French-Italian triad must needs be treated in greater depth.
So granting that the task is physically impossible (even could such a book be assembled, no one could pick it up without a forklift), it must be admitted that Rolland has done a terrific job. He not only explains, defines and identifies without letup or surcease for more than 400 pages, he does it briskly and informatively: What he tells you will stick with you. And he lards his definitions with lore and tradition as well. In all, this book is not only useful but entertaining, which is what food itself should be. There are good black-and-white illustrations (drawings, not photos), and too bad there aren't more of them. Still, this book is a pleasure just to dip into now and then for a quick "snack," and it belongs on the nightstand as well as in the kitchen. Might be a good idea to buy two copies, come to think of it.--Bill Marsano is a James Beared Award-winning writer of wine and spirits, and a determined if somewhat dangerous home cook.

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