By Jacques L. Rolland and Carol Sherman and contributors
A review by Marty Martindale
Take the test below: (If you can answer all these questions, you probably don’t need The Food Encyclopedia)
What is accoub?
What is amlou made from?
Where would you find bara brith
How would you serve bottarga?
How would you use buffalo berries?
Where would you likely order cala?
What would you do with a cazuela?
Ever heard of a charcoal biscuit?
What’s another name for a chinquapin?
When would you serve ciecamarito?
What is a comal?
Can you name nine different curry paste types?
What is “blue rare?”
What does the number, “86” mean to a bartender?
What’s another name for an elver?
How would you use gianduja?
What is Gueuze?
How would you use joja santa?
Can you tell some of the background of Madhur Jaffrey?
How do you make mugwump?
If you order “omakase” what do you get?
What is a pissaladiere?
What’s another name for a Fiddlehead?
Do you realize there are 22 names for sugar types?
What is toucinho?
What is zhug?
This work is a one-volume collection, 700 pages, of text, plus a great many colorful illustrations. This collection is arranged alphabetically with cross referencing. Many carry entries for additional information. This book is one you will keep close to your desk.