Anyone who has ever struggled to pronounce a word on a menu or wrestled with an unfamiliar recipe ingredient or cooking technique will find a true friend in this revised and updated edition of The Chef’ s Companion. This indispensable culinary reference covers more than 5,000 English and foreign terms related to ingredients, cooking techniques, food preparation, wine terminology, and kitchen equipment, as well as notabl figures in the history of food and gastronomy.

From Mexican adobo sauce to Italian zuppa, it offers instant fingertip access to concise definitions, correct spellings, and user-friendly pronunciation guides. The new edition includes 900 all-new terms reflecting the growing interest in wine, pastry, and ethnic cuisine, and also addresses changes in Chinese spelling and pronunciation. Packed with reliable, up-to-date information, the Companion is a valuable resource that belongs on every food lover’ s bookshelf.

Elizabeth Riely (Newton Centre, MA) is a journalist and food historian whose articles have appeared in Bon Appetit, Gourmet, House & Garden, and The New York Times. She contributes regularly to The Boston Globe. Her cookbook, A Feast of Fruits, was published in 1993.