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Featuring nearly 1,100 entries, 246 footnotes, an extensive fraudulent bibliography, and 26 very peculiar illustrations, The Devil's Food Dictionary is sure to make the ideal holiday gift for the most earnest, card-carrying foodie, or anybody who eats this season. Some shorter entries include:
celebrity chef: An accomplished chef who, because his food's prices have reached their conceivable upper limit, is forced to host TV series, appear on culinary cruises, and open proxy establishments in Las Vegas in order to avoid income stagnation. Celebrity chefs are believed to have better and more frequent sex than regular chefs.
extra virgin: A term applied to olive oil, denoting a hypothetical state of purity at least one stage beyond absolute, unmitigated, unassailable purity. The Italians pioneered this designation, but even the famously liberal-minded Pope John XXIII rebuffed a petition from olive growers to erect a basilica in honor of the "Extra Virgin Mary."
home cooking: The opposite of restaurant cuisine, in that it does not improve no matter how many bad reviews it gets.
farmers market: An open-air, producer-run food outlet whose minimal infrastructure, absence of middlemen, and other cost-cutting measures enable its vendors to charge higher prices than supermarkets.
pear: Perhaps the only fruit famous for being shaped like itself.
sourdough: A type of bread that is conventionally appealing in every respect but its odd, unaccountably sour taste. Sourdough bread is a longtime favorite on America's West Coast, particularly in the San Francisco area. It must be a gay thing.
sweet, sour, salty, bitter: Once considered, simply, the four flavors, these underwent a change in status following the Western world's discovery of umami, the so-called fifth flavor. They are now correctly referred to as "the first four flavors," "the four Caucasian flavors," or "umami's little helpers."
"The market for food books appears, at last, to have begun devouring itself," says Foy. "In circumstances such as these, an honorable writer has nowhere to go but sideways, into the realm of lies, misleading claims, and baseless speculation."
With its hundreds of entries on subjects ranging from ingredients to utensils to techniques, plus its you-are-there historical
coverage of everything from the little-known Icelandic roots of cheese to the strange case of Emil the Talking Black-Eyed Pea,
The Devil's Food Dictionary offers much-needed relief
to the reader who finds him/herself sagging under the twin burdens of credibility and informativeness.
While there are many reasons for teaching kids to cook -- less expensive than eating out, preserves family heritage, etc, the most important
reason is that by teaching your child to cook, you're giving him a better chance to be a healthy grown-up. Enabling your child with the ability
to appreciate freshness and to transform ingredients into tasty foods opens their eyes to making wiser choices about what to eat...
The Devil's Food Dictionary: A Pioneering Culinary Reference Work Consisting Entirely of Lies
Let's Get Cooking!
