Eating Your Words 2000 Words to Tease Your Taste Buds [Hardcover]

Here is a feast of words that will whet the appetite of food and word lovers everywhere. William Grimes, former restaurant critic forThe New York Times, covers everything frombird's nest souptoTrockenbeerenauslesein this wonderfully informative food lexicon.
Eating Your Wordsis 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 (fromtandoorandwoktoslotted spoonandzester), 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 thatolla podridais Spanish for 'rotten pot' andmulligatawnycomes from the Tamil wordsmilaku-tanni, meaning 'pepper water.' Grimes includes helpful tips on usage, such as when to writewhiskeyand when to writewhisky. 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 asummer sausagefrom aspring chicken, you will findEating Your Wordsa delectable treat. And for everyone who loves to cook, this superb volume is an essential resource--and the perfect gift.

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 pronounl3V