Press Release

Printer-friendly page

THE FOOD ENCYCLOPEDIA Over 8,000 Ingredients, Tools, Techniques and People by Jacques L. Rolland and Carol Sherman with other contributors Robert Rose October 2006 $49.95/laminated hardcover Full-color illustrations throughout ISBN: 0-7788-0150-0 Sample recipe

Contact: Dalyn A. Miller
Lisa Ekus Public Relations
617-504-6869
dalyn@dalynmillerpr.com

A meal is never just a meal. Even a basic marinara sauce is brimming with secrets from the ingredients, such as the healthful benefits or garlic and how different types of tomatoes will change the sauce. As any savvy foodie knows, the better you understand what's on your plate, the more delicious it tastes. And with THE FOOD ENCYCLOPEDIA: Over 8,000 Ingredients, Tools, Techniques and People by Jacques Rolland and Carol Sherman in hand, food neophytes and accomplished foodies alike will hold the key to everything they have ever wanted or needed to know about food.

THE FOOD ENCYCLOPEDIA is the most authoritative food reference guide in the marketplace. Packed with over 8,000 entries and cross-references on foods, wines, beverages, cooking methods, and techniques plus biographies of prominent food people peppered throughout, it is the ultimate guide to all things culinary. With hundreds of stunning full-color illustrations, this book is as engaging to look at as it is informative.

Inside readers will find:

• Definitions for everything from abalone to zymurgy
• Easy cross-referencing which makes looking up information a snap
• Multiple names and spellings because not everything is spelled the same way every time
• Easy subtopics to give readers a broader understanding of many of the entries listed...and so much more!

Also included are more than 120 biographies of the culinary world's most important players, from famous chefs to authors to inventors, including: Julia Child, Paul Bocuse, Michael Stadtlander, M.F.K. Fisher and Carl Sontheimer, the inventor of Cuisinart.

The more we learn about food, the more at home we feel in the kitchen, the restaurant, or the market. With THE FOOD ENCYCLOPEDIA, readers will no longer have to worry about unfamiliar words and terms that may diminish the pleasure in preparing or ordering a dish. For anyone who cooks or who simply loves food, this is an outstanding reference source and cookbook companion.

Jacques Rolland has a degree in culinary art and hotel management and is a certified sommelier. His appreciation and knowledge of food has been honed from the many cultures he has experienced. He also wrote The Cook's Essential Kitchen Dictionary for Robert Rose.

Carol Sherman is an editor and author. She has edited many best-selling cookbooks and food-related books, including The Food Substitutions Bible, which won the coveted IACP award Best Reference Guide in 2006. She lives and works in Toronto, Canada and is available for interviews upon request.