A Culinary Dictionary The Chef's Companion

369 Pages·2003·3.731 MB·English

by  Riely, Elizabeth

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A Culinary Dictionary
Chef’s
THE
COMPANION
THIRD EDITION
Elizabeth Riely
Illustrations by
David Miller
JOHN WILEY & SONS, INC.
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FM 2/19/03 12:00 PM Page i
Chef’s
THE
COMPANION
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A Culinary Dictionary
Chef’s
THE
COMPANION
THIRD EDITION
Elizabeth Riely
Illustrations by
David Miller
JOHN WILEY & SONS, INC.
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ISBN: 0-471-39842-X
This book is printed on acid-free paper. (cid:1)(cid:1)
Copyright © 2003 by John Wiley & Sons, Inc. All rights reserved
Published by John Wiley & Sons, Inc., Hoboken, New Jersey
Published simultaneously in Canada
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For my Mother and Father
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P R E F A C E
The changes in three editions of The Chef’s Companion mark the transitions in
the American culinary scene at large. The main difference in this third edition is
the Chinese entries: they have been entirely overhauled. Most are now in Pinyin,
the system of romanization that China officially adopted in 1979. The older sys-
tem, Wade-Giles, remains correct but outmoded.
In 1980, Mandarin Chinese became the official national language throughout
China. The various regional dialects are still spoken locally, but more and more
Chinese people all over the country understand and use Mandarin. New emi-
gration policies have allowed mainland Chinese to come to the United States,
and indeed they are, more than ever before, perhaps altering the Cantonese char-
acter of many Chinese restaurants here. We know their dishes by their Cantonese
names, but many of them are enjoyed on the mainland as well. Looking forward
rather than back, this edition gives the main entries of Chinese dishes in Man-
darin (with a few exceptions) rather than Cantonese. Numerous cross-references
serve as signposts to save readers from confusion and guide them on their way.
Wine entries in this new edition reflect the huge growth of that industry outside
Europe—in Australia, New Zealand, South Africa, Chile, Argentina, Canada, and
the United States. The dictionary now includes many more grape varieties, as well
as regions, styles, and winemaking terms, but no specific vineyards; such detailed
information changes too rapidly for inclusion here. Thus readers will find full en-
tries on Shiraz and Riesling, Vin Santo and Viognier, vendange tardiveand Mer-
itage, but nothing on Château Cheval Blanc or Stag’s Leap.
Political events and new immigration have brought to our markets an explosion
of vegetables and fruits previously unknown here, often from exotic cultures and
corners of the world. Simultaneously, the revival of old varieties, so-called heir-
loom plants, and new hybrids have needed recording in the shifting geography of
the edible landscape. In addition, many entries have sharper detail and updated
information. Others concern controversial new or threatening issues, such as
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Preface
genetic modification (GM) and bovine spongiform encephalopathy (BSE, also
known as mad cow disease). Familiar foodstuffs taken for granted in the first two
editions are now included with fully commensurate entries.
Readers who need more information should look at the updated bibliography.
I hope they will let me know of any errors, which are mine alone.
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