Sharon Tyler Herbst - The New Food Lovers Companion, Fourth Edition

Copyright 2007 and 2001 by Barrons Educational Series, Inc.

Prior editions 1995, 1990 under the title Food Lovers Companion by Barrons Educational Series, Inc.

All rights reserved.
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ISBN-13: 978-0-7641-3577-4
ISBN-10: 0-7641-3577-5

Library of Congress Control Number: 2006100742

Library of Congress Cataloging-in-Publication Data

Herbst, Sharon Tyler.
The new food lovers companion / Sharon Tyler Herbst, Ron
Herbst.4th ed.
p. cm.
Includes bibliographical references.
ISBN-13: 978-0-7641-3577-4
ISBN-10: 0-7641-3577-5
1. FoodDictionaries. 2. CookeryDictionaries. I. Herbst,
Ron. II. Title.
TX349.H533 2007
641.03dc22

2006100742
CIP
PRINTED IN THE UNITED STATES OF AMERICA

9 8 7 6 5

Dedicated with love to Sharon, who enriched and brightened so many lives when she entered themespecially mine. Your love of and dedication to this book was amazing. I will miss you.
Ron

There are myriad people behind the scenes in a tome of this scopesome trying to make sure the books as error-free as possible, others simply there because they love and support us. So heres a warm and affectionate thanks to all those special people, with apologies to anyone we may have inadvertently omitted.

Kay Tyler (Sharons mom) and Jim and Tia McCurdy (Sharons brother-in-law and sister) and Lew and Joyce Herbst (Rons brother and sister-in-law) for their lasting love and support.

For their special friendship throughout the years: Sue and Gene Bain, Sally Bernstein, Leslie and David Bloom, Walt and Carol Boice, Beth Casey, Phillip Cooke, Lisa Ekus, Lee and Susan Janvrin, Daniel Maye, Emma Swain and Wes Jones, and Glenn and Laura Miwa.

To those who have either been a major part of our support system over the years, or who contributed suggestions for additions to this fourth edition, including: Oscar Anderson, Ed Bamberger, Christian Randolph Britt, Gary Danko, Gwyneth Doland, Ralph Ewton, John Ferrell, Marvis Garland, Julie and Ron Goodlin, Patricia Hill, Holly Hartley, Barry and Kathy Herbst, Brian and Gabe Herbst, Ruth and Phil Hicks, Paul Jones, Brian Maynard, Karen Miltner, Cindy Pawlceyn, Fred Read, Marie Simmons, Elizabeth Cawdry Thomas, Terri Wuerthner and Andrea Zukor. Many thanks again to Glenn Miwa for his help with Japanese pronunciations.

Also a special thanks to those who surrounded us with love and support these last few years as we went through some trying times, especially Ron and Sara Ryba, Greg Rockwell, Linda Gomez, Catherine Mitsuoka, Bruce Mishler, Kevin and Tania Scheer, Anne Bennett, Bonnie Castello, Ruth and Phil Hicks, Cathy Tennant, Ginny Bassi, Floranne Fanti, Mary OHara-Devereaux, Huges Andrus, George and Susan Williamson, Bob and Jan Fisher, Shay and Alice Pickton, Jim and Jackie Smith and Paul and Ellen Meuse.

And last, but certainly far from least, the incredibly hard-working crew at Barrons: Pat Hunter, guiding light and editor extraordinaire; Bob OSullivan, wise and wonderful editorial manager; Chris Ciaschini, production director; Bill Kuchler, art director; and the myriad behind-the-scenes people involved in the artwork, layout, printing and everything else it takes to bring a book of this magnitude together.

Thank you one and all!

People who are not interested in food always seem rather dry and unloving and dont have a real gusto for life.

Julia Child

Well make this as short and sweet as possible. This is, after all, the fourth edition of a book Sharon began writing more than nineteen years ago.

We look back in wonder remembering how daunting a task it seemed to be as Sharon began writing the first Food Lovers Companion, a tome that took three years to complete. But what an enlightening educational adventure it was. And how lucky she was to be able to combine her two major passions-words and food. Writing the second, the third and now the fourth edition of Food Lovers Companion has been equally as satisfying as writing the first, with only one regret-each time the writing had to end!

The response from you, dear reader, has been overwhelmingly enthusiastic and warm, which tells us that you love this continually evolving culinary universe as much as we do. Youll find this fourth edition of Food Lovers Companion markedly changed. Not only have we appended or revised many of the existing terms, but we increased the listings to almost 6,700. Sprinkled throughout this book are thousands of informative tidbits ranging from facts on how to choose, store and use ingredients to the origins of various foods and dishes to historical lore on food and drink. There are also pronunciations for all but the most basic words.

Ron, the primary author of The New Wine Lovers Companion, has always been a contributor to each of the first three editions through his research skills. This time he played an even bigger role by researching and writing many of the new entries in this edition.

In the end, this new Food Lovers Companion is bigger and better than ever, all for the love of food and drink. We trust youll find it both enjoyable and informative. And, at the very least, we hope that you receive as much pleasure from reading this book as we did from writing it.

ENTRIES ARE ARRANGED alphabetically and cross-referenced. Alphabetization is by letter, rather than by word, so that multiple-word entries are treated as single words. For instance, al dente is handled as though it were spelled without spacing (aldente), and therefore follows alcohol and precedes ale.

Entries are in lowercase, unless capitals are required for the proper form of the word, as in the case of Kahla and Nantua sauce. All but the most basic words have pronunciations (see ). A term with several meanings will list all its definitions in numerical order within the main listing.

Common-usage acronyms and abbreviations appear in their natural alphabetical order. For example, MSG follows mozzarella cheese and precedes muddle.

CROSS-REFERENCES are indicated by SMALL CAPITALS and may appear in the body of a definition, at the end of a definition or in lieu of a definition.

Cross-references are used within the body of a definition primarily when the term may not be familiar to the reader. For instance, the listing for Rossini states: Dishes that include FOIE GRAS, TRUFFLES and a DEMI-GLACE . Therefore, though listings for most foods, cooking techniques, kitchen equipment, etc. will be found in The New Food Lovers Companion, common entries (such as butter, lettuce or poach) are not indicated in small capitals as cross-references in the body of a definition. A word that is cross-referenced will only be capitalized the first time its used. Cross-references at the end of a definition refer to entries related to the word being defined.

When a word is fully defined elsewhere, a cross-reference rather than a definition is listed. In the world of food, many terms have more than one name, often depending on the region in which theyre used. For example,