More than 7,200 Entries
Ron Herbst and Sharon Tyler Herbst - All books by this author
Based on Barron’s popular and authoritative The New Food Lover’s Companion, this enlarged and enhanced reference volume was written for discerning home chefs and everybody else who wants to become more knowledgeable about good food and elegant dining. This second edition has been updated with new information to reflect the way we eat in today’s world. The authors have taken into account our healthier lifestyles and more diverse palates to include:
MEDIA COVERAGE - TV
The Deluxe Food Lover's Companion on the Martha Stewart Show
The Deluxe Food Lover's Companion was featured on the December 14, 2009, edition of "The Martha Stewart Show" during her "Martha's Finds" segment. Martha then gave away a copy of the book to each member of the studio audience. The book is now featured on her website. On a daily basis, over 2 million people view "The Martha Stewart Show" nationally.
The Deluxe Food Lover's Companion being featured had a direct impact on sales. On Friday afternoon December 11th, the book was ranked at 2,665 for all books and 29 in Cooking, Food & Wine – Reference. Since the airing of the segment, the book has jumped to 304 in all books and 5 in Cooking, Food & Wine – Reference.
Click here to watch "The Martha Stewart Show" segment featuring Barron’s The Deluxe Food Lover's Companion.
Click here to visit "Martha's Finds" webpage for The Deluxe Food Lover's Companion.
Click here to view one of Martha Stewart's favorite cooking tips from The Deluxe Food Lover's Companion.
MEDIA COVERAGE - PRINT
What the critics are saying about the new Deluxe Food Lover’s Companion
From the Reviews:
“What’s the difference between regular, red, and white ginseng? What’s in carrageenan, a substance often seen on ingredients lists? And what are some dos and don’ts when using chopsticks? More than 7,200 entries in this attractive dictionary-style work answer these questions and many more in straightforward language that will help even the most novice cooks. The material has a long genealogy: it’s based on the fifth edition of The Food Lover’s Companion, the first incarnation of which Sharon Herbst began more than 26 years ago. Entries define an item and discuss its history and related foodstuffs. Sprinkled throughout but concentrated at the end of the book are glossaries (new to the deluxe edition) that present facts on types of food and drink such as cocktails, sauces, and spices. An appendix offers such charts and other material as “Substituting Ingredients,” “High-Altitude Baking Adjustments,” “A Guide to Food Labels,” and “Blood Alcohol Concentration Charts.” The presentation also boasts an extensive glossary. Missing are photographs—the work instead offers drawings, also new to this work—but the information is solid nonetheless. VERDICT: Useful for recipe collections, home cooks, and children doing reports on foods and food-related culture.”
“…It remains a must-have for anyone who wants to know more about cooking terms.”
The Advocate, theadvocate.com
Praise for previous editions of the The New Food Lover’s Companion
"How do you improve a classic? The Food Lover’s Companion, first published in 1990 by wife and husband Sharon Tyler Herbst and Ron Herbst, has undergone many updates, but the latest edition is the only one that can claim the term deluxe. “The previous four editions were soft-cover and a much different book size in terms that you could fit in the palm of your hand,” says Pat Hunter, an editor at Barron’s. “We wanted more info in it than the current book, so we included a whole bunch of new material that would enhance reader appeal.” The updated version includes quotes, tip boxes, information on basic techniques and expanded glossaries that explain the many variations of apples, sausages, cheeses and so on. Not a cookbook, The Deluxe Food Lover’s Companion is an accessible kitchen reference for everyone, from novice to chef, and features more than 6,700 entries. The authors spent years collecting the ultimate tricks from those in the food industry to update the volume, which is one of the most comprehensive collections about the kitchen trade available today. “The culinary world is always changing, and methods of cooking have changed considerably as well,” says Hunter. “We spent a lot of time thinking about how to make a great book to begin with even better and more applicable to today’s at-home or professional chefs.”
Kirkus Reviews, September 2009
“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 '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-backincluding 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
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.”
About The Authors:
Ron Herbst holds a degree in Hotel and Restaurant Management and spent the better part of a decade working in various restaurants around the country. He is the co-author of four critically acclaimed books with Sharon Tyler Herbst, including The New Food Lover’s Companion, which is currently featured on the Food Network’s website as their go-to food reference guide, and The Wine Lover’s Companion.
Sharon Tyler Herbst, was an award-winning author of many books on cooking and dining, a food and travel journalist, a media personality who 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. The New Food Lover’s Companion is considered a seminal culinary reference work by many in the industry.
Hardcover w/jacket / 864 Pages / 6 1/2 x 9 / 2015