Sharon Tyler Herbst's enthusiasm is contagious. She is just a bundle of friendly energy. And her passion fills the pages of her books.
I was very familiar with her "Food Lover's Companion" (Barons), a blurby book with over 4,500 different entries on everything from cheese to chimichurri. It's perfect for me and my short attention span! I have come to rely on it for background information on things I prepare in the kitchen, as well as a spell check reference for making menus for my catering gigs and for the website.
Now she has updated her "Food Lover's Tiptionary" (William Morrow), and I have another great food reference book to add to my collection. This book is an alphabetical reference like the "Food Lover's Companion" and it certainly doesn't mince words either. Inside each entry is a great format with an easy look-up on purchasing information, storage information, substitutions etc. There are some great charts and even quick and easy recipes in a lot of the entries.
It also has some cool quotes. Like when you just have to find something funny to say about Brussels sprouts, try this:
Remember when you were a child, and your mom wouldn't let you leave the table until you ate all your Brussels sprouts, and you took your fork and mashed them into smaller and smaller pieces in hopes of reducing them to individual Brussels sprout molecules that would be absorbed into the atmosphere and disappear?
-- Dave Barry, American Humorist
It goes on to say that the smaller the sprout, the more tender it will be. Buying sprouts that are the same size will help you cook them all in the same amount of time. One pound equals 3 cups or 20-24 sprouts. An on and on. It's a wealth of info, and, THANKFULLY, it ain't just Brussels sprouts!
These short and sweet tips and secrets she gives fit her style perfectly. She started her writing career as a short-short mystery writer. "Just the facts, ma'am." And honing and distilling an idea to its shortest and clearest form is her forte. She brings that clarity to bear even in her other cookbooks, like "The Joy of Cookies" (Barons), which I have used liberally in my dessert making chef's persona.
Sharon also has four other reference books. One on wine, which she co-wrote with her husband, Ron. Another on pitcher drinks, a bar guide and a non-alcoholic drink guide.
