Eating Your Words or Real Cheese Companion

Eating Your Words: 2000 Words To Tease Your Taste Buds

Author: William Grimes

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.

The New York Times - Tobin Harshaw

Making for an even richer feast is Grimes's introduction, a cogent account of how we've gone from being a people who once carelessly categorized all pastas as ''macaroni'' to a nation that knows its rigatoni from its rotelli. In the main text, Grimes includes a generous helping of shorter reflections, including a lexicon of diner slang and a consideration of the hot dog.

Table of Contents:

	Eating your words	1
	A hoagie by any other name	24
	Let us now praise famous bars	70
	Mock foods	101
	Ten signs of a bad restaurant	119
	Hot or dog? : that's the question	163
	Slang with bite : an eatimology	208
	Ten fruits your haven't tasted but should	228
	More food for thought	239
	Cooking weights and measures	240
	Food fads timeline	242
	Fad diets timeline	249
	Food web sites	252

Interesting textbook: Finanzbuchhaltung: Grundsätze und Anwendungen

Real Cheese Companion: A Guide to Best Handmade Cheeses of Britain and Ireland

Author: Sarah Freeman

The craft of cheesemaking is currently experiencing an exciting revival. A new generation of artisan cheesemakers is now producing not only the hard cows' milk and blue cheeses usually associated with Britain, but also soft cheeses of the Brie and Camembert type, hard sheep's cheeses, which can be used in the same way as Parmesan and pecorino, both hard and soft goats' cheeses, and a small but growing number of organic and buffalo cheeses. Cheese enthusiast Sarah Freeman visited farmhouse cheesemakers throughout Britain and Ireland in the belief that knowing the cheeses and understanding how they are made can only enhance the enjoyment of them. She watched the cheeses being made - from raw milk through to maturing - asked questions and tasted extensively. In The Real Cheese Companion she reviews over 150 of these handmade cheeses, describes the individual cheesemaking process, and provides the cheese connoisseur with a unique collection of recipes and serving suggestions.