Everything You Pretend to Know About Food And Are Afraid Someone Will Ask - Softcover

Rommelmann, Nancy

Softcover

ISBN 10: 014026373X ISBN 13: 9780140263732

Publisher: Penguin, 1998

Synopsis

What is the difference between sauteed, fried, pan-fried, stir-fried, and deep-fried? How can wine have legs? What is dim sum? For those of us who aren't gourmet chefs but still want the know-how to decipher a menu in an upscale restaurant, talk food at a cocktail party, or simply impress family and friends, here is a culinary handbook that takes the mystery out of food. From beverages to breads, fruits to fish, pasta to potatoes, Everything You Pretend to Know About Food and Are Afraid Someone Will Ask offers a pantry-full of savory facts, including common cooking phrases and terminology, often misused food terms, and fascinating food lore. Ideal for browsing, for quick reference or deep study, this delightful book will enlighten and entertain both the genuine foodie and the culinary novice on the most universal of subjects: food.

About this title

Synopsis:

Answers such food questions as what makes popcorn pop, what head cheese is, how olive oil can be virgin, and what makes bagels chewy.

About this edition

• Publisher: Penguin
• Publication date: 1998
• ISBN 10: 014026373X
• ISBN 13: 9780140263732
• Binding: Paperback
• Number of pages: 288