Reviews (11)

Full-throttle joy of living
This is one of the most exceptional books I've read.Bold, funny, grumpy, and wise, it is a beautifully-written cookbook and dazzling radiance of commentary.
Meditations on Food
Food writing is a difficult task.It's much easier to jot down a few (or many) recipes that describe the feelings, emotion and psychology of the food experience.One advantage that food writing has over, say car writing or sports writing, is the multitude of functionality.One can raise, prepare, buy, eat and savor food.It is used for romance, for celebration, for friendship, bereavement or religious fulfillment.In fact, to some it is almost a religious experience. Joy to the World!
I came across The Supper of the Lamb at a particularly deep and prolonged nadir in my life, and not being particularly religious, I was sceptical.O what joy!What love!What exuberance, richness, fertility and fancy! What unbounded wonder!Father Capon shows us the wonder in ordinary things, and shows us how to look, really look, at humble, quotidian things to see the glory in them -- the chapter on a simple brown onion is worth the entire book.So is the chapter on wine. Again and again, I've stretched out my hand and the right book was there.Thank you Father Capon for showing me the way back to laughter, love and celebration! L'chaim! ... Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - General    5. Essays    6. Religious aspects    7. Table    8. Biography: general    9. Cooking / General    10. General cookery   

Subjects:  1. Cookery, Spanish    2. Cooking / Wine    3. Food habits    4. History    5. Popular Culture - General    6. Regional & Ethnic - Spanish    7. Social Science    8. Sociology    9. Spain    10. Cultural studies    11. Customs    12. National & regional cuisine    13. Social Science / Popular Culture   

Reviews (4)

Treasures sometimes land in our laps as this one did.
Treasures sometimes land in our laps at times at the oddest of times and circumstances andI had the pleasure of meeting an author and purchasing his book or treasure. The book "Garlic, Wine and Olive Oil",by Thomas Pellechia, much too my surprise was a heartfelt book packed with history, recipes and a slice of life so sincere that I feel like I have experienced the things that I have read. Maybe it's because Thomas and I share the memories and culture of a time lost and yet found in his book.
Great Book for the Novice and Learner
The blend of literature, personal story, information and recipes makes this book a warm and helpful companion.Not only are the resulting meals a delight, but they are richer for the narrative that goes with them. Warning: do not read this book on an empty stomach - it could cause a trip to the market!

Keeping it real, and keeping it in the kitchen...
I recently meet Thomas Pellecia at his wine store in Manhattan and found him fascinating and infomative on the subject and history of wine.After learning that he, along with having owned his own vinyards and grown his own wines, had a book published, I sought it out to read.I myself work in the importation end of the wine business and my perspective latches more onto the wine than the other fascinating aspects of this book.After all, I find myself reading alot of books on wine.This book was not like the majority of them.I find most books on the subject of wine stuffy, pompous and disdainfull of anyone that does not aspire to the highest levels of fine wine at all times.This book on the other hand was honest, straight-forward, bursting with amusing anecdotes and historical references which also kept the subject of wine where it belongs, as a companion to the meal, at the dinner table or in the kitchen.For Thomas, wine is not some idol on a pedistal that must be aspired to, but rather an integrale part of his personal and cultural history that is clearly paralled with both olive oil and garlic.A "Holy Triumvirate" which is not raised above everyday life, but which forms the basis of everyday meals and medicines. ... Read more

Subjects:  1. Condiments    2. Cooking    3. Cooking / Wine    4. Garlic    5. General    6. History    7. Olive oil    8. Specific Ingredients - Herbs, Spices, Condiments    9. Wine and wine making   

Reviews (16)

Crackpot Cookery
Rabid anti-immigrant right winger who lied and claimed this book was nominated for both the Pulitzer Prize AND National Book awrd. Neither was true.

Add a medieval flair to your modern party
I acquired this book many years ago in the 1970's. I am not sure what may or may not have changed between that edition and the edition (2003) currently being sold. However, the book does provide a wealth of pictures of pre-modern dining and does discuss the traditions and etiquet which might accompany a pre-modern feast. If you are planning one of the popular "12th Night" feasts sometimes found on college and university campuses, you may do well with this book. The recepies are generally popular and do work.
Medieval - It's Not
Although this book claims to be a historical reference about 1500c cookery it is not an accurate reference.The recipies are not historically accurate, and the book does not provide the original recipes. [bad], "exploitive", "fantasy" are words that my wife (a food historian) uses to describe this book.Read more

Subjects:  1. Cookery, European    2. Cooking    3. Customs & Traditions    4. Essays    5. Europe    6. Food habits    7. History    8. History - General History    9. Medieval    10. Medieval, 500-1500    11. Methods - Cookery for One    12. Social history    13. To 1500   

Editorial Review

Italy being Italy, food there forms a central part of the culture and of daily life, even in the otherworldly confines of the Vatican. Popes being human beings as well as ambassadors of the divine, the food of the Vatican has ranged, over 2,000 years, from the ascetic to the sumptuous, reflecting the tastes of the officeholder. Where, for instance, John Paul II favors clear soups and the occasional serving of white meat, his Renaissance predecessor Alexander VI was an accomplished and omnivorous glutton--to whose endless appetite, write Parma-based historians Rinaldi and Vicini, the Western world owes the custom of the Christmas Eve feast.Read more

Reviews (1)

They couldn't wait for the Lamb's supper...
I have sleep deprivation because of this book... I simply could not bring myself to put it down!Read more

Subjects:  1. Christianity - Catholicism    2. Cookery    3. Cookery, Italian    4. Cooking    5. Cooking / Wine    6. History    7. Italian cooking    8. Papacy    9. Popes    10. Regional & Ethnic - Italian    11. Roman Catholic Church    12. Cooking / General   

Reviews (1)

Pepper, Cloves and other Obsessions
For over two millennium the Western world was obsessed with the spice products of the far east - specifically India, Sri Lanka and the islands of the Malaysian and Indonesian Archipelagos. Obsessed to the point that from the time of the Roman empire onwards Europe ran a constant trade deficit with these countries and with the Arab cultures who for much of the time acted as middlemen. This fine book from John Keay provides a history of this trade from the return of Alexander's soldiers from India bringing with them a taste for spices through to the largely unknown trade of Roman and Hellenistic sailors plying the route from the Red Sea to India and onto the Arabs and finally the Europeans sailing around Africa. In documenting this trade Keay's has provided the reader with a concise but encompassing history of a trade which shaped the world as we now know it.
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Subjects:  1. Economic History    2. General    3. Globalization    4. History    5. History - General History    6. History: World    7. Spice trade    8. Spices    9. Trade routes    10. World - General    11. History / General   

Editorial Review

Daniel Boulud's Manhattan restaurant, Daniel, is considered one of the nation's top dining spots. But in 1999, Read more

Reviews (22)

Interesting even if you're not a chef.
Enjoyed the book and I'm no chef.I actually bought it for business purposes (consulting with a restaurant owner) and found it great on customer service and the ins and outs of restaurant managment.It made me hungry simply reading about the fabulous food.Easy and quick read with interesting personal stories.

Fly on the Wall of an Amazing Kitchen
Another interesting book from Leslie Brenner. This time we are behind the scenes at the elegant Daniel, in the kitchen & the dining room. the passions, problems & incredibly hard work involved with making a great meal are objectively laid out for you by the author.

Repetitive, sycophantic, but interesting, to a point.
How many times you can describe a 'typical' lunchtime in the same restaurant kitchen without sounding repetitive?It was interesting the first few times but this book drags on and on, everyone is wonderful except for the maitre d', Daniel Boulud is a genius who travels a lot.Characterisation is this cook is tall, this one is French, that one is a woman with permanent pms (ok, the author didn't say that, exactly).The staff get pissed off and leave after a year or less.Some people go to market to buy provisions.
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Subjects:  1. Boulud, Daniel    2. Cookery    3. Cooking    4. Cooking / Wine    5. Daniel (Restaurant)    6. Essays    7. General    8. Hotel And Restaurant Management    9. Methods - Professional    10. Cooking / General   

Reviews (1)

An Invaluable Book for Passionate Cooks
Neil Perry, one of Australia's popular and high profile chefs who caters for Qantas, faithfully fulfills the promise on the cover of this sumptuous book - beautiful,simple food to cook at home.
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Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Courses & Dishes - General    5. Gastronomy    6. Regional & Ethnic - Mediterranean    7. Cooking / Mediterranean   

Reviews (7)

A Vanilla Read
Vanilla is the only member of the orchid family, a family consisting of 90,000+ types, that has any edible properties. Vanilla is also used as an aphrodesiac to entice the opposite sex in the modern world, the same way it was back in the Aztec world. Of course it was also used to entice the Gods before a human sacrafice (reminds me of an ex I have *shudder*). Vanilla is also the cause for an unknown number of murders throughout history, flavoring your favorite foods, and is one of the most chemically complex compounds known to man! Vanilla, truly, is anything but vanilla.
Everything Anyone Would Ever Want To Know...And Then Some!
I read this book as it was a suggestion from my book group. I adore vanilla. Most likely more than the average person. However, the author of this book REALLY REALLY REALLY loves vanilla. More than I think it humanly possible. Patricia Rain's pacing is terrible, she opens the book with a list of incorrect facts in an effort to "trick" the reader and then show off her smarts. I think the person who would buy this book already knows such basics as "vanilla beans are green, not brown when they are growing" so her trickery just comes off odd. If you really want a book that is badly written, but tells you everything you could possibly ever need or want to know about vanilla, then this is the book for you! If you're looking for an interesting read about the cultural history of a spice, I'd skip this one.

Strangely put together
While I found a lot of the material in the book very interesting, it is put together in such a muddled way that it is very difficult enjoy reading it. The book seems to be composed of a number of previously written (and in many cases overlapping) articles joined together with fairly boring 'filler' to try and present a 'complete' view.
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Subjects:  1. Cookery (Vanilla)    2. Cooking    3. Cooking / Wine    4. General    5. History    6. History: World    7. Specific Ingredients - Herbs, Spices, Condiments    8. Utilization    9. Vanilla    10. History / United States / General   

Subjects:  1. Cooking    2. Cooking / Wine    3. General    4. History    5. General cookery   

Editorial Review

Prior to her untimely death, Laurie Colwin's insightful novelsdeveloped something of a cult following, as did her good-humored food columns for Gourmet Magazine. This book, like its predecessor Home Cooking, is a result of her lifelong passion forwonderful food, often things one wouldn't immediately think of:beets,pears, black beans, chutney.More than a cookbook, it's like a conversationwith a longtime neighbor--one who can reminisce all day about the great mealsshe's cooked and eaten; one who sees cooking as a wonderful adventure completewith a pot of Curried Broccoli Soup at the end of the rainbow.It's for reading in bed as well as in the kitchen. ... Read more

Reviews (7)

great follow up to her fist book; "home cooking"
another unique and interesting cookbook that is hidden inside a great read.I read this after her first book, Home Cooking, and I felt they complimented each other very well.As in the first book; the recipies are traditional but not really used anymore, sadly enough...easy enough to make, and practical in my opinion.A very very good book to curl up with.

Literary Comfort Food. Highly Nutritious for the Soul
'More Home Cooking' by Laurie Colwin is the kind of book that really makes you wish you could become friends with the author. Unfortunately, the author is no longer with us and I believe this volume was published posthumously, so there is a lot more than the usual barrier between celebrity and mere mortal between reader and writer.
In the Kitchen with Laurie
It's been many years since I've actually indulged my love for cooking. My food preparation had long been limited to two choices: (1)add Lawry's seasoning salt and bake/fry/broil, and (2)fast food. Recently, I became reacquanited with my inner chef and became obsessed with cookbooks and books about food. I came across More Home Cooking during one of my recent trips to the local bookstore. I was intrigued by the tag, "A Writer Returns to the Kitchen." (I love good writing and I love good food.) The chapter titles sounded promising: Why I Love Cookbooks; The Case of the Mysterious Flatbread; How to Cook Like an American; Turkey Angst...Plus, the book had recipes! This was clearly a writer who had more than a passing interest in food; this was a true believer. So, what of this book? It's simply wonderful. It's not a book you rush through all at once, but rather one you can carry with you and savor in those brief windows of time throughout your day: during lunch break, while waiting in a line, in the car wash...Colwin's writing is so well-done it seems effortless and comes across as a conversation with an articulate friend who loves to talk about food. She's opinionated, good-humored, and honest in her essays about the merits of certain foods, the drawbacks of others, advice about food and living, and events from her own daily life. From her chapter entitled, In Search of Latvian Bread, regarding her attempt to replicate this bread:"The results were, to my mind, mixed. An Estonian came for supper and said it tasted exactly like the bread he had had in Moscow. I was not sure that this was a compliment. A dancer friend, also at dinner, tasted it and said he liked the other bread (miche from the greenmarket) better. My husband said that it was wonderful, but that I should have added rye flour. The Estonian said this bread would keep forever. I was not sure that this was a compliment." It's these little moments about her curiosity about food, her willingness to experiment, and her genuine fondness for food and the people it nourishes that make this book one you'll read through once and then pick up every now and again, just to enjoy a chapter or two once more. Incidentally, it wasn't until I was nearly finished with this book that I read the "About the Author" paragraph on the back cover. That's when I learned that Laurie Colwin had died in 1992; I felt a flicker of sadness. I would certainly have looked forward to future "conversations" with this engaging writer. ... Read more

Subjects:  1. Cookery    2. Cooking    3. Cooking / Wine    4. Entertaining    5. Essays    6. General    7. Cooking / Essays   

Subjects:  1. Cookery, International    2. Cooking    3. Cooking / Wine    4. Essays    5. Personal Memoirs    6. Regional & Ethnic - General    7. Tillson family    8. BIOGRAPHY & AUTOBIOGRAPHY / Personal Memoirs    9. Cooking / Ethnic    10. TRAVEL / Essays & Travelogues   

Reviews (20)

A bittersweet summer on the Isle of Patmos
You laugh and then you cry when you read this bittersweet memoir.The Summer of my Greek Taverna is a funny, poignant saga of a naive American, whose Greek friend, Theologos, offers him a "summer partnership" in The Beautiful Helen Taverna, located on the small Aegean Island of Patmos. Although his wife and Greek friends caution him to be aware of "Greeks bearing gifts," Stone jumps at the offer. His life is never the same, arriving home at night, at three or four in the morning, completely spent, with no time for sex or even a cuddle, and up at dawn to start another day at the restaurant, only to have his partner swindle him of the profits.
breath of fresh air
Reading these little expat memoirs used to be a pleasure, but now there are so many self-congratulatory accounts that they've long since begun to pall. Greek Taverna is a welcome exception. Stone manages to convey the essence of Greek island life, geography, and ambience without attempting to convince the reader that life in those parts is idyllic and carefree. Indeed, Tom and his family encounter as many problems and stumbling blocks as they might have in NYC, as well as enjoying the beauty and simplicity (all is relative). Reading his experiences is as refreshing as a dip in the Aegean. Bravo to Tom Stone for his honesty, sense of humor, and willingness to remain in Greece despite the bursting of the bubble of his dream.
Stone's book on Greece is right on target in every way
As a Greek-American who was born, and lives in the US, but also lived in Greece for 12 years, I am always very interested in reading the experiences of expatriates, especially those from the US.I took some time to read through the other reviews here, especially focusing on the ones with negative things to say.I must say this, because I like to keep my reviews brief:Tom Stone did not produce the perfect book here, nor do I think we should expect that from him---what he did do was absolutely capture both the Greek mentality and spirit, the beauty of the land and its culture, and the very difficult divide in which foreigners who live in Greece full-time find themselves.I highly recommend this book not just for Greek diaspora who want to wax nostalgic of the mother country, but for ANY American heading over for a visit, if not a longer stay.I recently recommended this book to two proteges of mine who were headed to Greece for a short stay, and a semester abroad respectively, and both told me upon their returns that it was a priceless learning tool which enhanced their visits, as well as a very enjoyable read.I cant think of any higher recommendation than that of didacticism and real world, in-country experience. Well done, Mr Stone! ... Read more

Subjects:  1. Biography & Autobiography    2. Biography / Autobiography    3. Biography/Autobiography    4. Business    5. Description And Travel    6. General    7. Personal Memoirs    8. Travelers    9. Biography & Autobiography / General    10. Biography: general    11. Greek islands    12. Travel & holiday guides   

Reviews (18)

Evocative rendering of a wonderful part of the world
A friend who lives in the Lot recommended this as essential reading prior to our recent trip to visit her.Although at first I feared that this book would be another cloying American-in-Europe travelogue, I happily found that Sanders presents a balanced and gracious treatment of a place that obviously captured his heart.He resists gushing encomiums and treats his subject matter with restraint and some degree of objectivity.Having said that, I should add that he also enthuses when he feels inclined to do so, and these sections generate a warm glow without excessive sugar-coating.The book hooked us, and after we arrived in the region, we undertook a two-hour drive through the backroads of the Lot to walk through the village, visit the museum, and, of course, lunch at La Recreation.It is always difficult to reconcile the experience of a place in the flesh with one's mental image from a book, but Sanders captured the magic of the place deftly.The lunch, by the way, was magnificent.

A little gem
Sanders has captured a lovely, wistful sense of life in an impoverished little French village.Balancing out the descriptions of the local restaurant and the residents of Les Arques are more factual reports on how some of France's culinary goodies (foie gras and duck breast, for example) are made.
We had stumbled upon a little world of good.
After I read chapter 3, "Monsieur le mairie," I knew that I not only liked this book, but loved it. This is a book of very warm, real portraits of French people in a small community and of vivid and pleasant images of a village and the countryside around it. The book centers on the village of Les Arques in the valley of the Lot River, which lies below the better known valley of the Dordogne, and it is loosely center around a restaurant, La Recreation, and the dedicated proprietors, Jacques and Noelle. Although I am not interested in restaurants and cooking, I found myself fascinated. Not only did I learn about the life of a small, yet dedicated restaurant, but about the farmer who lovingly came to grow produce for it. And about the many other relationships of Les Arques that spell the familial essence of being French. I learned about the trials of producing truffles, of raising ducks for foie gras, and of eking out a living in rural France. Yet it is a happy book, a joyous book, a real book, and a loving book. When the author returned to America, it was almost as difficult for me to say good-bye to Les Arques. ... Read more

Subjects:  1. Cooking    2. Europe - France    3. Europe - General    4. French Cookery    5. Gastronomy    6. General    7. Travel - Foreign    8. Cooking / General   

Editorial Review

Is there any dish more American than pie? Seeking to determine its unique place in our cultural and culinary life, journalist Pascale Le Draoulec's Read more

Reviews (30)

Inspirational
I could not put this down. I too can relate to moving from the west to the east therefore much of the allure of this book was reading about all the places I have been. The stories are charming. Wonderful, easy read.

Yummy! Loved It!!
I got this book at a library sale and had no idea what a treat I was in for. Great stories mixed with fun pie recipies. It's the type of book you can "dip into" when you want, or read it all in one sitting. I did make a great pie after reading this; guess I was inspired. Great gift as well; young and old...bakers and non-bakers will appreciate the easy to read narrative and tales from around the States.

EAT Pie, don't READ about it!
...or at least don't read THIS book about it.What a mess.This is one of the most nastily-written books that I can think of, and how can you be nasty when writing about something as delicious as PIE?I agree with the other reviewer who didn't dare donate this book to the charity book sale!Directly into the trash bin! ... Read more

Subjects:  1. American Regional Cookery    2. Cooking    3. Essays & Travelogues    4. Gastronomy    5. General    6. Regional & Ethnic - American - General    7. Travel    8. Travel - General    9. Travel / Essays & Travelogues    10. Reading Group Guide   

Editorial Review

After rice, corn, and wheat--the three staples of, respectively, East Asia, the Americas, and Eurasia--the olive is the foodstuff most closely bound to history, shaping the course of nations and empires.Mort Rosenblum, the author of the lively Secret Life of the Seine and many other books, gives us a wide-angle, altogether engrossing account of the olive's life and natural history, studding his narrative with conversations with farmers all around the Mediterranean. Rosenblum predicts an upsurge in olive cultivation in the United States as more and more people become aware of the fruit's many healthful qualities. If you have the urge to take up farming, read this fine book--you may be moved to put in some olive trees and try your luck. ... Read more

Reviews (11)

Delightful book on all things olive
_Olives_ by Mort Rosenblum is a well-written, witty, and engaging book on all things olive, thorough in its coverage. Rosenblum became an olive aficionado after acquiring five acres of land in the Provence region of France, site of an abandoned farmhouse and two hundred half-dead and heavily overgrown century-plus olive trees, long neglected. From that point on he became not only committed to bringing his trees back to life but on becoming an expert on olives in general, traveling throughout France, Israel, Palestine, Spain, Italy, Tunisia, Morocco, Greece, the former Yugoslavia, California, and Mexico to speak to olive growers, those who press olives for their oil, government regulators, those involved in marketing table olives and olive oil, chefs, and nutritional experts. Though not a cookbook, _Olives_ even includes cooking, buying, and storage tipsas well as recipes for such fare as eliopitta (a Cypriot olive bread) and imam bayaldi (the name meaning "the imam fainted," supposedly reference to a long-ago reaction to this eggplant and olive oil dish).
Passion on Paper
I'm gorging myself with olives: the fruit, the oil, this book. There are books you re-read years gone, but I found myself devouring clumps of this book just days after reading it in the conventional way. Mort Rosenblum could have given us an encyclopedic guide to the "noble fruit," but instead he follows his passions--and does first class journalistic digging--to press out the finest extra virgin essence of his subject. I also like the way Rosenblum writes, as much a friend as an authority. France, and its olive oils, comes first on the author's list, but he also does justice to subjects as disparate as the place of olives in the Israeli-Palestinian conflict, the promising growth of the high-end California olive oil industry, and even the seemingly bottomless corruption on the olive oil front in the European Community. Few effective journalists write with such literary flair, without seeming to try too hard. A winner. GREAT READ!
This is a great book! I bought a copy while visiting an olive orchard in Australia. Anyone interested in developing an olive orchard would find this book useful. Excellent travel writing to boot! I've even planted my own kalamata olive tree after reading the book . I'm so inspired I might even buy a home press. ... Read more

Subjects:  1. Cooking    2. Cooking / Wine    3. Essays    4. General    5. Specific Ingredients - Fruit    6. Cooking / Specific Ingredients / General   

Subjects:  1. Americana    2. Anthropology - Cultural    3. Customs & Traditions    4. Essays    5. Food habits    6. Food supply    7. Pop Arts / Pop Culture    8. Social Science    9. Social conditions    10. Social life and customs    11. Sociology    12. Sociology - General    13. United States    14. Food & Drink / Cookery    15. Food manufacturing & related industries    16. Popular culture    17. Social Science / Anthropology / Cultural    18. USA   

Reviews (2)

Before you go to a restaurant . . .
"The Ethnic Food Lover's Companion" is a great book if you like to go out to "ethnic" restaurants.("Ethnic", i.e., "foreign food" restaurants).In easy-to-read chapters it gives you information about culture, gastronomy, and history for most of the world's great cuisines: Europe (France, Italy, Spain, Portugal, Germany, Russia, etc.); Africa (North Africa, Ethiopia, West Africa); Middle East; Greece and Turkey; India; Southeast Asia (Thailand, Vietnam, Indonesia, Philippines, etc.) Asia (China, Japan, Korea); Americas (Mexico, Caribbean, Brazil, Peru, etc.).There are descriptions of typical flavorings, cooking methods, and dishes.Highly interesting and recommended.

Intelligent, witty and entertaining!
This book is a must-have for any lover of ethnic cuisine as well as all the "foodies" that enjoy the inside scoop on the American dining scene. Eve Zibart provides bacground, cultural tips, recipes, and recommended dishes from ethnic cuisine from around the world. Her writing style is intelligent yet witty and always accessible. The practical tips alone are worth the price of the book. How do you use chopsticks? How do you eat Ethiopian food? This book is a delight from cover to cover and a valuable addition to any food lovers library. ... Read more

Subjects:  1. Consumer Guides    2. Cookery, International    3. Cooking / Wine    4. Food    5. History    6. Reference    7. Regional & Ethnic - International    8. Cooking / Ethnic   

Reviews (12)

My lil' dictionary and I
I'm a guy, ok? I got this insuppressible urge to become a Vegetarian and cook gourmet vegetarian cuisine. It could happen to anyone. But it happened to me. I have probably 15 veggie cookbooks and try to prepare at least three new recipes per week. I can't remember even once being stumped by some arcane ingredient or bizarre description with this life saving dictionary in hand! The phonetic pronunciation of most entries is very gratifying as well. What more is there to say? Except that I'm now thinner, smarter, faster, more virile, high blood pressure is gone and I'm crazier than when I was a carnivore! But that's off topic. Long live the revolution!

Well worth the money
If you need a quick reference guide to look up culinary terms, or techniques, this one is great for the money.The book is some what small, about 1" thick, and light paper is used, which makes this book VERY convenient unlike most references book that are overly burdensome.
Great reference book for culinary careers.
This book contains not only English and French, but other languages from around the word.I am an student at the Las Vegas University studying for a four-year degree in culinary science.It's tough and you need a lot of guide books.Three I highly recommend is the Study Guide for Baking and Advance Baking.These books I found on Amazon.com and marketplace.They help me alot getting through my courses.Another tough course that involves a lot of science is Sanitation.The Study Guide for the National Servsafe Exam is also an excellent guide. ... Read more

Subjects:  1. Cookery    2. Cooking / Wine    3. Dictionaries    4. Dictionaries - General    5. Food    6. Gastronomy    7. Industries - Hospitality, Travel & Tourism    8. Methods - Professional    9. Reference    10. Business & Economics / Hospitality, Travel & Tourism   

Reviews (4)

Interesting, but not terribly original or detailed.
This is a fun little volume, written by a psychologist who clearly loves food. Rappoport hits many of the high points in academic research on the subject, from an interdisciplinary perspective. He writes clearly and with an up-beat, entertaining style. As another review mentioned, this would be a good book for a holiday at the beach; and if you're interested in a quick, light read on food, or a nice gloss on the subject of food from academic perspectives, this is a decent choice.
A Feast for the Mind
An excellent read for anyone who eats food. You will gain a greater understanding of the complex relationship you have with food. The author has a wide background and has done extensive work in many fields. But hey, this is not a dry read. Wise humor peppers the pages making this book deliciously entertaining, insightful and helpful. I devoured it and would recommend it for gift giving, your summer vacation or weekend at the beach.
Interesting exploration of an under-researched topic
This book is both thought-provoking and entertaining.As the author argues, despite the large role that food plays in our lives, there appears to be no unifying framework that can explain eating behavior.Despite the complexity, the author does a nice job of blending theory, empirical findings, history, and personal anecdotes.In the end, more questions are raised than are answered- a characteristic of a topic worth exploring. ... Read more

Subjects:  1