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The New Food Lover's Companion Paperback – Sep 1 2007

5.0 out of 5 stars 3 customer reviews

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Product Details

  • Paperback: 830 pages
  • Publisher: Barron's Educational Series; 4 edition (Sept. 1 2007)
  • Language: English
  • ISBN-10: 0764135775
  • ISBN-13: 978-0764135774
  • Product Dimensions: 18 x 12.4 x 3.8 cm
  • Shipping Weight: 726 g
  • Average Customer Review: 5.0 out of 5 stars 3 customer reviews
  • Amazon Bestsellers Rank: #270,099 in Books (See Top 100 in Books)
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Product Description


Praise for previous editions.
"From 'abalone' to 'zwieback,' Sharon Tyler Herbst lists nearly 6,000 culinary terms in the newly published third edition of her classic Food Lover's Companion. Hands down, it is the ultimate accessible cooking and dining reference book."
—Mat Schaffer, Boston Herald, March 2001

"The New Food Lover's Companion is an updated version of this amazingly comprehensive encyclopedia of everything you ever wondered or will need to know about culinary terms and ingredients. My old copy is more dog-eared than any favorite cookbook, and referred to almost daily...Dedicated foodies can't do without it."
—Susan Miller, The Home Monthly, May 2001

"If there's a culinary reference book that foodies reach for more often than Food Lover's Companion, we don't know what it would be. This mimi-tome is brimming with useful information on thousands of foods and terms, from abalone to zwei-back—including pronunciations (ZWI-bak, ZWI-bahk, SWI-bak, SWI-bahk). No surprise that the book has sold mor than 1 million copies since its debut in 1990...The new edition has 6,000 terms and a larger appendix. We especially like the pasta chart, which lists more than 100 pastas (with, thank goodness, pronunciations). Also added is a broadened pan substitution chart, expanded listings on soy foods, and more ethnic foods."
—Renee Enna, The Chicago Times, June 2001

"If you don't have this book for your collection, it is surely time to add it, as the previous edition was regarded by Bon Appétit magazine as 'one of the best reference books' and 'a must for every cook's library.' At such a reasonable price, this book is a mandatory purchase for any library supporting a culinary program and is highly recommended for all other academic and public libraries."

Booklist, January 1 & 15, 2008

From the Associated Press article "A Book Worth Devouring"

"You, too, can be an expert, for less than 20 bucks.

Sharon Tyler Herbst and Ron Herbst's Food Lover's Companion has served as an indispensable reference to the food world since the first edition was published more than a decade ago. It's a bible for food writers, and it belongs in the home kitchen, too.

An updated forth edition with more than 6,700 entries recently was released, continuing the tome's tradition of helping home and professional cooks make sense of myriad techniques and ingredients.

As valuable as the dictionary-style entries that form the core of the book are the appendices, which include a pasta glossary, a guide for reading food labels, illustrated charts depicting cuts of meat, and substitution and measurement charts."
Associated Press

About the Author

Sharon Tyler Herbst is an award-winning author of many books on cooking and dining. She is also a food and travel journalist, and a media personality who has made many appearances on national radio and television shows, a consultant and spokesperson for national food and beverage companies, and a past president of the International Association of Culinary Professionals.

Ron Herbst, long a passionate and dedicated wine expert, is also a wine and food journalist. His best-selling The New Wine Lover's Companion received rave reviews and is now the wine dictionary on several internet sites, including Cond© Nast's "Eipcurious." Ron has collaborated with his wife Sharon Tyler Herbst on many books on food and drink.

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Top Customer Reviews

Format: Paperback Verified Purchase
This book never stops being an excellent resource. I bought it under the recommendation of my chef, who has been at it for 30 plus years, and still refers to things in the book. Great for chefs and food lovers alike. Hell, its great for people who just watch food network and want to know what the hell a Brandade or rillette is, in case alton brown doesn't lay it down for them.
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Format: Paperback Verified Purchase
Wasn't sure what to expect but I am most impressed. Everything you wanted to know with some very helpful hints, small recipes, etc. An excellent reference book in a world where buzzwords, unknown ingredients and strange cooking vessels abound!
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Format: Paperback Verified Purchase
I love it, if you are into cooking you will find it amazingly helpful,
Any word to do with cooking is in this companion. I would definitely
Recommend it,
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Most Helpful Customer Reviews on (beta) HASH(0xa170bfcc) out of 5 stars 153 reviews
34 of 38 people found the following review helpful
HASH(0xa1761cd4) out of 5 stars A Fabulous Reference Dec 2 2007
By Uitlander - Published on
Format: Paperback
This is one of the most fascinating reference books I've stumbled upon in a long time. The 6700 plus entries cover everything imaginable used in food preparation. Most are non-English in origin, but a good phonetic translation is provided. The terms are not just European; this book is loaded with Asian, Middle Eastern, Latin American and regional U.S. terms. The descriptions may run to several paragraphs- much more than a dictionary provides- though many of these words are too obscure to appear in any other source. Furthermore, it's compact enough to be carried in a coat pocket or handbag. If you eat in foreign restaurants even occasionally, this book will pay for itself in a month. (Your waiter will not know how most of these dishes are made.) It is not a recipe book, but it contains every culinary term that has ever seen print. If you are a novice in the kitchen, you may learn what many cookbooks assume you understand. Also, the appendix is loaded with all sorts of useful metrics and categories. The Herbsts' have compiled an indispensible source for anyone curious about what they eat.
51 of 61 people found the following review helpful
HASH(0xa1761d28) out of 5 stars Comprehensive food dictionary, but not as up-to-date as it could be. Jan. 8 2008
By AlexanderBanning - Published on
Format: Paperback
This reference has been lauded in many venues, and it truly is a fascinating resource. However, after spending time examining the book (4th ed., 2007), I am noticing several entries that are out-of-date. For example, the entry on brains does not mention mad cow disease. In contrast, the latest _Joy of Cooking_ (2006) not only notes this, it also warns readers to avoid eating brains for that reason. As another example, several entries in the bibliography refer to older editions of books that now have recognized newer editions. Take, for example, the listing of _La Methode_ and _La Technique_, both by Jacques Pepin. These two works have been combined and published as _Jacques Pepin's Complete Techniques_. As a third example, the appendix on food label terms does not list trans fats in the listing of different fats found on food labels. All of these examples make me wonder about things I haven't caught. I hope that all of this information is updated and corrected in a fifth edition.
4 of 4 people found the following review helpful
HASH(0xa127f084) out of 5 stars Amazingly comprehensive resource for people interested in food and cooking Oct. 12 2008
By DZ - Published on
Format: Paperback Verified Purchase
I purchased the first edition of this book almost 20 years ago and found it to be an amazing resource that I continued to use to the present day. I recently thought to myself, "I wonder if they have updated it since then?" Well, I checked Amazon, and the authors indeed have updated it (currently 4th edition). This new version is literally twice the size of the original book, which already seemed comprehensive. Of course, there have been new trends, fads, and other developments since the early 1990s and the Herbsts have addressed them.

Whenever I hear about a fruit or spice or dish that I never heard of before, the first thing I do is check the book! I have moved around to different parts of the US and as I discover regional delicacies, the book is a great resource to learn more about them. I highly recommend it.
6 of 8 people found the following review helpful
HASH(0xa127f06c) out of 5 stars Great reference Feb. 22 2008
By eLoWeeZ - Published on
Format: Paperback Verified Purchase
IMO, every food lover out there should get this book. It is a great reference and very useful for just about any food related terms out there. I have purchased this book 4 times (3 of which were previous editions) to give as gifts to my friends and they all loved it!
17 of 24 people found the following review helpful
HASH(0xa127f42c) out of 5 stars BEST YET Sept. 7 2007
By Amazon Customer - Published on
Format: Paperback