Ron Herbst - The New Food Lovers Companion

Copyright 2013 by Barrons Educational Series, Inc.

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ISBN: 978-1-4380-0163-0

eISBN: 978-1-4380-9233-1

First eBook Publication: September 2013

Library of Congress Control Number: 2013008951

Library of Congress Cataloging-in-Publication Data
Herbst, Sharon Tyler.

The new food lovers companion : more than 7,200 A-to-Z entries describe foods, cooking techniques, herbs, spices, desserts, wines, and the ingredients for pleasurable dining / Sharon Tyler Herbst, Ron Herbst.Fifth edition.

ISBN 978-1-4380-0163-0
1. FoodDictionaries. 2. Cooking--Dictionaries. I. Herbst, Ron.
II. Herbst, Sharon Tyler. Food lovers companion. III. Title.

TX349.H533 2013

Dedicated with love to Bonnie. Thank you for bearing
with me while I worked on this latest edition.
Ron

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

To my wife, Bonnie, for her love, support and all the great dinnersand especially for the fabulous tomatoes from the garden. To Lew and Joyce Herbst (Rons brother and sister-in-law), Kay Tyler (Sharons mom) and Jim and Tia McCurdy (Sharons brother-in-law and sister) for their lasting love and support.

For their special friendship throughout the years: Sue Bain, Sally Bernstein, Leslie and David Bloom, Walt and Carol Boice, Beth Casey, Bob and Jan Fisher, 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 fifth edition, including: Oscar Anderson, Gary Danko, Allen and Gayle Ferrell, Julie and Ron Goodlin, Charles Luna, Robert Lyle, Holly Hartley, Barry and Kathy Herbst, Brian and Gabe Herbst, Ruth and Phil Hicks, Talley Sue Hohlfeld, Benjamin Keaton, Eszter Kiss-Dek, Kristy Korb, Andrew and Jessica Leslie, Tyler and Andressa Leslie, John Levesque, John Maxwell, Brian Maynard, Tom McGillivary, Gregory Millo, Richard Mori, Cindy Pawlceyn, Norman Van Aken, and Juan Velez. Many thanks again to Glenn Miwa for his help with Japanese pronunciations. And a very special thanks to Ralph Ewton, former Associate Professor of Languages and Linguistics, University of Texas at El Paso, not only for his numerous suggestions for additions to the book but for his many recommendations regarding pronunciations throughout the book.

Also a special thanks to those who surrounded me with love and support these last few years as I went through some trying times, especially Ginny Bassi, Pete Beck, Lou Berl, Dan Callarman, Bonnie Castello, Rudy Duran, Floranne Fanti, Mo Ghausi, Linda Gomez, Ruth and Phil Hicks, Paul and Ellen Meuse, Gary Musco, Peggy Payne, Ruy Pereira, Shay and Alice Pickton, Greg Rockwell, Ron and Sara Ryba, Kevin and Tania Scheer, Karl Savatiel, Jim and Jackie Smith, Cathy Tennant and George and Susan Williamson.

And last, but certainly far from least, the incredibly hard-working crew at Barrons: Bruce B. Morris, managing editor; Kevin Ryan, editorial director; Navindra Persaud, production associate/digital content specialist; 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

This is the fifth edition of a book Sharon Tyler Herbst began writing in 1987. It is extremely gratifying for a book to be welcomed by so many for so many years. The response from our readers has been overwhelmingly enthusiastic and warm, which tells me that you love this continually evolving culinary universe as much as I do.

I 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. The 3,000 entries in the first edition grew through each new edition until now, in this fifth edition, there are over 7,200 entries. When I began The New Wine Lovers Companion in 1993 I really found out what a formidable task it was to put together a book of this scope. I had helped Sharon by doing research (while I worked my regular job) during the early editions of Food Lovers Companion but truly didnt realize the effort required until I worked on the wine book. But, as Sharon has said before it is really an enlightening educational adventure. When Sharon passed away the gauntlet passed to me for updating this fifth edition. Sharon loved and was dedicated to this book. I felt a great responsibility to keep the quality and workmanship at the high level Sharon did throughout the previous editions; hopefully Ive done that.

Youll find this fifth edition of Food Lovers Companion markedly changed. Not only have many of the existing terms been appended or revised, but over 500 new listings have been added. 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.

In the end, this new Food Lovers Companion is bigger and better than ever, all for the love of food and drink. I trust youll find it both enjoyable and informative. And, at the very least, I 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 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