Essen Sie Ihre Worte: 2000 Wörter, um Ihre Geschmacksknospen zu necken, William Grimes, HCDJ Neu-

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Eating Your Words: 2000 Words to Tease Your Taste Buds, William Grimes, HCDJ New
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Artikelmerkmale

Artikelzustand
Neu: Neues, ungelesenes, ungebrauchtes Buch in makellosem Zustand ohne fehlende oder beschädigte ...
Type
Hardcover
Publication Name
Oxford University Press
ISBN-10
0195174062
ISBN
9780195174069
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
Oxford University Press, Incorporated
ISBN-10
0195174062
ISBN-13
9780195174069
eBay Product ID (ePID)
30774206

Product Key Features

Book Title
Eating Your Words : 2000 Words to Tease Your Taste Buds
Number of Pages
272 Pages
Language
English
Topic
Reference
Publication Year
2004
Genre
Cooking
Author
William Grimes
Format
Hardcover

Dimensions

Item Height
1 in
Item Weight
15.7 Oz
Item Length
5.5 in
Item Width
8.3 in

Additional Product Features

Intended Audience
Trade
LCCN
2004-013725
Reviews
"Just the lexicon to make you a smarter diner and cook. But 'Eating Your Words' is more than a culinary dictionary. Here and there, Grimes breaks up the sections with essays, timelines and lists on such topics as mock foods and fad diets (the first was William the Conqueror's alcohol diet in1087, followed by the first low-carb diet in the 1860s, the tapeworm diet in the 1920s and the blood-type diet in 1996, among many others)."--Sacramento Bee (Holiday Gift Book Roundup), "The culinary equivalent of a Berlitz phrase book, a handy reference of more than 2,000 gastronomic terms and ingredients beginning with acorn squash and ending with zwieback. Making for an even richer feast is Grimes's introduction, a cogent account of how we've gone from being a people whoonce carelessly categorized all pastas as 'macaroni' to a nation that knows its rigatoni from its rotelli...Once fortified by this verbal batterie de cuisine you'll be able to order huitlacoche, palacsinta, saganaki and salmagundi with confidence."--The New York Times Book Review, "Will whet the appetites of word lovers."--Chicago Tribune"If you've ever floundered while decoding a sushi menu, puzzled over which sauce signifies what ingredients in classic French Cuisine or tried desperately to pronounce huitlacoche in a good Mexican restaurant, help is at hand.... Once fortified by this verbal batterie de cuisine you'll be able to roder huitlacoche, palacsinta, saganaki, and a salmagundi with confidence.... The culinary equivalent of a Berlitz phrase book, a handy reference of more than 2000 gastronomic terms and ingredients beginning with acorn squash and ending with zwieback."--Malachy Duffy, The New York Times Book Review"Just the lexicon to make you a smarter diner and cook. But 'Eating Your Words' is more than a culinary dictionary. Here and there, Grimes breaks up the sections with essays, timelines and lists on such topics as mock foods and fad diets (the first was William the Conqueror's alcohol diet in 1087, followed by the first low-carb diet in the 1860s, the tapeworm diet in the 1920s and the blood-type diet in 1996, among many others)."--Sacramento Bee (Holiday Gift Book Roundup), "An A-to-Z section takes readers from acorn squash and adobo to zuppa inglese and zwieback. These may sound familiar, but in between are the exotic regions of cherimoya and feijoada, nuoc cham and stifado, where a little help may be welcome in pinning down an exact definition." --EdmontonJournal, "For those with a limited food vocabulary, who tend to blush while asking waiters what the difference is between tripe and trifle, this dictionary and pronunciation guide is a good book to peruse before dinner dates or business luncheons." --National Post, "Puzzled by the correct pronunciation and meaning of words like huitlacochi, chipotle and fraise while reading restaurant menus or cookbooks? Grimes, former restaurant critic of the New York Times, has assembled just the lexicon to make you a smarter diner and cook. But "Eating Your Words" ismore than a culinary dictionary. Here and there, Grimes breaks up the sections with essays, timelines and lists on such topics as mock foods and fad diets (the first was William the Conqueror's alcohol diet in 1087, followed by the first low-carb diet in the 1860s, the tapeworm diet in the 1920s andthe blood-type diet in 1996, among many others)."--Sacramento Bee, "Will whet the appetites of word lovers."--Chicago Tribune "If you've ever floundered while decoding a sushi menu, puzzled over which sauce signifies what ingredients in classic French Cuisine or tried desperately to pronounce huitlacoche in a good Mexican restaurant, help is at hand.... Once fortified by this verbalbatterie de cuisineyou'll be able to roder huitlacoche, palacsinta, saganaki, and a salmagundi with confidence.... The culinary equivalent of a Berlitz phrase book, a handy reference of more than 2000 gastronomic terms and ingredients beginning with acorn squash and ending with zwieback."--Malachy Duffy,The New York Times BookReview "Just the lexicon to make you a smarter diner and cook. But 'Eating Your Words' is more than a culinary dictionary. Here and there, Grimes breaks up the sections with essays, timelines and lists on such topics as mock foods and fad diets (the first was William the Conqueror's alcohol diet in 1087, followed by the first low-carb diet in the 1860s, the tapeworm diet in the 1920s and the blood-type diet in 1996, among many others)."--Sacramento Bee(Holiday Gift Book Roundup), "If you've ever floundered while decoding a sushi menu, puzzled over which sauce signifies what ingredients in classic French Cuisine or tried desperately to pronounce huitlacoche in a good Mexican restaurant, help is at hand.... Once fortified by this verbal batterie de cuisine you'll be ableto roder huitlacoche, palacsinta, saganaki, and a salmagundi with confidence.... The culinary equivalent of a Berlitz phrase book, a handy reference of more than 2000 gastronomic terms and ingredients beginning with acorn squash and ending with zwieback."--Malachy Duffy, The New York Times BookReview, "Will whet the appetites of word lovers."--Chicago Tribune "If you've ever floundered while decoding a sushi menu, puzzled over which sauce signifies what ingredients in classic French Cuisine or tried desperately to pronounce huitlacoche in a good Mexican restaurant, help is at hand.... Once fortified by this verbal batterie de cuisine you'll be able to roder huitlacoche, palacsinta, saganaki, and a salmagundi with confidence.... The culinary equivalent of a Berlitz phrase book, a handy reference of more than 2000 gastronomic terms and ingredients beginning with acorn squash and ending with zwieback."--Malachy Duffy, The New York Times Book Review "Just the lexicon to make you a smarter diner and cook. But 'Eating Your Words' is more than a culinary dictionary. Here and there, Grimes breaks up the sections with essays, timelines and lists on such topics as mock foods and fad diets (the first was William the Conqueror's alcohol diet in 1087, followed by the first low-carb diet in the 1860s, the tapeworm diet in the 1920s and the blood-type diet in 1996, among many others)."--Sacramento Bee (Holiday Gift Book Roundup)
Dewey Edition
22
Dewey Decimal
641.3/003
Synopsis
Here is a feast of words that will whet the appetite of food and word lovers everywhere. William Grimes, former restaurant critic for The New York Times, covers everything from bird's nest soup to Trockenbeerenauslese in this wonderfully informative food lexicon. Eating Your Words is a veritable cornucopia--a thousand-and-one entries on candies and desserts, fruits and vegetables, meats, seafood, spices, herbs, wines, cheeses, liqueurs, cocktails, sauces, dressings, and pastas. The book includes terms from around the world (basmati, kimchi, haggis, callaloo) and from around the block (meatloaf, slim jims, Philly cheesesteak). Grimes describes utensils (from tandoor and wok to slotted spoon and zester), cooking styles (a bonne femme, over easy), cuts of meat (crown roast, prime rib), and much more. Each definition includes a pronunciation guide and many entries indicate the origin of the word. Thus we learn that olla podrida is Spanish for 'rotten pot' and mulligatawny comes from the Tamil words milaku-tanni, meaning 'pepper water.' Grimes includes helpful tips on usage, such as when to write whiskey and when to write whisky. In addition, there are more than a dozen special sidebars on food and food word topics--everything from diner slang to bad fad diets--plus a time line of food trends by decade and a list of the best regional snack foods. Even if you don't know a summer sausage from a spring chicken, you will find Eating Your Words a delectable treat. And for everyone who loves to cook, this superb volume is an essential resource--and the perfect gift., Here is a feast of words that will whet the appetite of food and word lovers everywhere. William Grimes, former restaurant critic for The New York Times , covers everything from bird's nest soup to Trockenbeerenauslese in this wonderfully informative food lexicon. Eating Your Words is a veritable cornucopia--a thousand-and-one entries on candies and desserts, fruits and vegetables, meats, seafood, spices, herbs, wines, cheeses, liqueurs, cocktails, sauces, dressings, and pastas. The book includes terms from around the world ( basmati, kimchi, haggis, callaloo ) and from around the block ( meatloaf, slim jims, Philly cheesesteak ). Grimes describes utensils (from tandoor and wok to slotted spoon and zester ), cooking styles ( a bonne femme, over easy ), cuts of meat ( crown roast, prime rib ), and much more. Each definition includes a pronunciation guide and many entries indicate the origin of the word. Thus we learn that olla podrida is Spanish for 'rotten pot' and mulligatawny comes from the Tamil words milaku-tanni , meaning 'pepper water.' Grimes includes helpful tips on usage, such as when to write whiskey and when to write whisky . In addition, there are more than a dozen special sidebars on food and food word topics--everything from diner slang to bad fad diets--plus a time line of food trends by decade and a list of the best regional snack foods. Even if you don't know a summer sausage from a spring chicken , you will find Eating Your Words a delectable treat. And for everyone who loves to cook, this superb volume is an essential resource--and the perfect gift., Eating Your Words will give layperson's definitions of essential words that foodies and non-foodies alike would encounter in their daily lives - reading a menu (or a restaurant review), shopping in the grocery store, in general press about health and nutrition, or even at a potluck with the neighbors. In addition to the entries, there will be more than a dozen sidebars on food & food word topics - everything from diner slang to bad food diets, a time line of food trends by decade, the best regional snack foods, and the history of mosck foods (mock turtle, mock apple pie, etc.) Other backmatter will include a list of websites for more information, a table of measurement equivalences, and an essay about how to find a great restaurant anywhere., Here is a feast of words that will whet the appetite of food and word lovers everywhere. William Grimes, former restaurant critic for The New York Times, covers everything from bird's nest soup to Trockenbeerenauslese in this wonderfully informative food lexicon. Eating Your Words is a veritable cornucopia--a thousand-and-one entries on candies and desserts, fruits and vegetables, meats, seafood, spices, herbs, wines, cheeses, liqueurs, cocktails, sauces, dressings, and pastas. The book includes terms from around the world (basmati, kimchi, haggis,callaloo) and from around the block (meatloaf, slim jims, Philly cheesesteak). Grimes describes utensils (from tandoor and wok to slotted spoon and zester), cooking styles (a bonne femme, over easy), cuts of meat (crown roast, prime rib), and much more. Each definition includes a pronunciation guideand many entries indicate the origin of the word. Thus we learn that olla podrida is Spanish for 'rotten pot' and mulligatawny comes from the Tamil words milaku-tanni, meaning 'pepper water.' Grimes includes helpful tips on usage, such as when to write whiskey and when to write whisky. In addition,there are more than a dozen special sidebars on food and food word topics--everything from diner slang to bad fad diets--plus a time line of food trends by decade and a list of the best regional snack foods. Even if you don't know a summer sausage from a spring chicken, you will find Eating Your Words a delectable treat. And for everyone who loves to cook, this superb volume is an essential resource--and the perfect gift.
LC Classification Number
TX349.E33 2004

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