Everything You Pretend to Know about Food and Are Afraid Someone Willask

By Nancy Rommelmann and Dashka Slater

What is the difference between sauteed, fried, pan-fried, stir-fried, and deep-fried? How can wine have legs? What is dim sum? For those of us who aren't gourmet chefs but still want the know-how to... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 014026373X
• ISBN13: 9780140263732
• Release Date: January 1998
• Publisher: Penguin Group
• Length: 273 Pages
• Weight: 0.36 lbs.
• Dimensions: 0.5" x 5.1" x 7.1"

Customer Reviews

mahimahi = dolphin?

On page 32, Rommelmann says that "Mahimahi is a beautiful blue dolphin, native to Hawaiian waters (no, not Flipper, which was a porpoise), with fleshy..." and I was told it is actually a dolphin *fish*, much different than a dolphin (I did confirm with a Google search, Mahimahi is a dolphin fish: http://www.simplyseafood.com/guide/mahimahi.html). It seemed from the book that she was saying Mahimahi is actually dolphin, not dolphin fish, and I thought it might be helpful to someone if I pointed out that it is not a mammal you are eating when you order Mahimahi!. Love her writing style, though, and I really enjoyed reading the book. Most of what is in there I never knew! A fun read for only twelve bucks. :) [of course, you can get it cheaper here ;)] Still, I wonder about the accuracy of the rest of the book, considering what a HUGE error that is.

Very fun to read!

Fun to flip through, plus you'll actually learn a few things! All the "Everything You Pretend to Know About"... books are great.

Full of Savory Facts

This little book is the sort you want to keep by your bedside, or by the toilet. Its for reading in small doses, occasionally. Not a reference book, it's more along the lines of Ripley's Believe It or Not crossed with Larousse Gastronomique. In addition to classic definitions, many current food fads are also described. All is presented lightly and not at all technical. Pure enjoyment!