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Textbook
The Chef's Companion: A Culinary Dictionary, 3rd EditionISBN: 978-0-471-39842-4
Paperback
368 pages
May 2003, ©2003
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ELIZABETH RIELY is a journalist and food historian whose articleshave appeared in Bon Appétit, Gourmet, the BostonGlobe, and The New York Times. She is editor of theRadcliffe Culinary Times, the newsletter of the SchlessingerLibrary, a contributor to Gastronomica, and the author ofthe cookbook A Feast of Fruits.
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