Eating Your Words: 2000 Words to Tease Your Taste Buds

by William Grimes (editor)

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 di
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.

Genres: Cooking

272 pages, Hardcover

First published September 1, 2004