BOOK REVIEW: The Culinarian - A Kitchen Desk Reference by Barbara Ann Kipfer and Kyle Kipfer
How many of us have grown to love cooking and eating but still find ourselves hitting a brick wall when it comes to knowing the variety of ingredients and equipment in the preparation of food? If the answer is a resounding yes then this is a fascinating culinary reference for the discerning cook or foodie out there.
Have you ever wondered what the difference is between a yam and a sweet potato? Or gotten home from the market and thought, "Now what on earth do I do with fiddlehead ferns?" This book holds the answers to these and many more culinary conundrums,such as how to trim an artichoke or choose a ripe cantaloupe.
This illuminating culinary dictionary includes clear definitions for thousands of food terms from Absinthe to Zucchini, as well as tips on selecting, storing, and using every ingredient and piece of kitchen equipment imaginable.
The ideal complement to your favorite cookbook, The Culinarian is chock-full of captivating food trivia and history (did you know that the Waldorf Salad was named after a hotel called the Waldorf Astoria Hotel?), plus information on measurements, yields and equivalents, and other useful tidbits.
Flip to any page and delve into fascinating culinary trivia, or use itto pinpoint the information you need to get dinner on the table tonight. No matter how you use it, this tome is a must-have kitchen reference for anyone who loves to cook or eat.
At the back of the book, there is even a list of foods and their best flavor pairings. For example, if you have bacon, it goes well with pears or walnuts even. Quite a handy bit of information when you need to know how certain foods pair up during a meal. Grab a copy and be immersed by the wonderment that is food.
