Have you ever wondered how to trim an artichoke or choose a ripe cantaloupe, or what the difference is between a yam and a sweet potato? Or gotten home from the farmer's market and thought, "now what do I do with fiddlehead ferns?" The Culinarian has the answers to these and many more culinary conundrums, compiled by expert researcher, lexicographer, and food-lover Barbara Kipfer. From Absinthe to Zucchini, this culinary dictionary includes the definitions and etymologies for thousands of food terms, as well as tips on selecting, storing, and using every ingredient and piece of kitchen equipment imaginable. Sidebars throughout the book include useful reference information and fascinating bits of culinary trivia, from lists of fruit and vegetable varieties to the processes for brewing beer and making chocolate. The book is illustrated throughout with 175 line drawings, and an introductory section covers all the basics, including measurement conversions, yields and equivalents, and food labeling terms. Open The Culinarian to any page to delve into the fascinating culinary tips and trivia, or use it to look up an unfamiliar ingredient or find a cooking suggestion to help get dinner on the table tonight -- either way, this is a must-have kitchen reference for anyone who loves to cook.
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