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Number of Pages: 96
Vendor: Houghton Mifflin Harcourt
Publication Date: 2009
|Dimensions: 8 X 4.50 (inches)|
The words selected for this book cover the whole gamut of foodie terminology. There are words for implements and vessels, like mezzaluna and tagine, alongside the names of techniques, like macerate, and methods, like deglaze. There are spices, like epazote and fenugreek, sauces, like nuoc mam and rouille, and dishes from almost every cuisine imaginable: baba gannouj (Egyptian), gado gado (Indonesian), sancocho (Latin American), yakitori (Japanese), and zabaglione (Italian).
Each entry has a definition and a pronunciation. Some entries are enhanced with recipes, and others have word history notes that tell surprising backstories. For instance, did you know that coriander and cilantro come from the same plant? Or that pho, the name of the quintessential Vietnamese soup, isn’t a native Vietnamese word, but comes from French, feu, “fire,” probably from the phrase pot au feu (borrowed into English for another kind of soup)?
Hip and informative, 100 Word for Foodies is one delight you won’t be able to resist. Bring it to your next dinner party. You’ll see smiles all around.
THE EDITORS OF THE AMERICAN HERITAGE DICTIONARIES are a team of professional lexicographers with advanced degrees in various scholarly fields. The editors familiarize themselves with the vocabulary in specific subject areas, collect materials on new developments and usage, and work with expert consultants to ensure that their publications are accurate and up-to-date.