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Item Barcode | Collection | Call Number | Status | Item Holds |
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33607003523019 | Adult Nonfiction | 641.3 WARSHAW | Searching... Unknown | Searching... Unavailable |
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Summary
Summary
An Amazon Editors' Holiday 2021 Gift Pick!
An Amazon Best of the Month Editors' pick for Cookbooks, Food & Wine
From the creator of the popular What's the Difference? newsletter, a whimsical and practical reference for food nerds and novices alike, covering dozens of culinary topics, that clears up confusion over similar terms, techniques, dishes, and more.
Do you know the difference between sweet potatoes and yams? Bourbon and rye? Crumbles, cobblers, and crisps? Most people don't, even a number of home cooks--which is why they turn to Brette Warshaw. Inspired by her hit newsletter What's the Difference?, this irreverent yet informative reference makes clear the differences between things that are often confused in the kitchen, on the plate, behind the bar, and everywhere in between.
Featuring 70 percent new material and favorite entries from her website, What's the Difference? covers more than 100 culinary topics, including:
All-purpose flour vs. bread flour vs. pastry flour Bacon vs. Pancetta vs. Speck vs. Pork Belly Creme Fraiche vs. Sour Cream Jams vs. Jellys vs. Preserves Broccolini vs broccoli vs broccoli rabe Caramel vs butterscotch vs dulce de leche vs cajetaFilled with charming illustrations What's the Difference? is essential for anyone who wants to feel more confident in the kitchen and at the table.
Author Notes
Brette Warshaw is a writer living in New York City. She's an editor at Apple News and has worked at publications such as Lucky Peach and Food52. In her free time, she enjoys throwing dinner parties and organizing her pantry.
Reviews (1)
Publisher's Weekly Review
Warshaw, founder of the What's the Difference? newsletter (which explains the difference between things that are "often confused for one another"), debuts with a superbly fun collection of ingenious elucidations on various types of food and drink. She writes that broth and stock, often used interchangeably, are actually different--stock is made primarily from bones, while broth is meat-based. She also demystifies the often-perplexing egg labels that plague supermarket fridges, including cage-free, free-range, hormone-free, and pasture-raised (spoiler: cage-free doesn't always mean happy chickens). Many will be surprised to discover that green tea and matcha are not the same--though matcha is a type of green tea--and that broccoli rabe isn't broccoli at all but "is instead more closely related to the turnip." Lest anyone feel secure in their food knowledge, Warshaw throws in a few curveballs--scallions, for instance, are indistinguishable, taste-wise, from young spring onions. Those interested in learning the differences between coriander and cilantro (which come from the same plant), clementines and tangerines, and prawns and shrimp need not look any further. Concise, informative, and a pleasure to dip into, this is an endlessly entertaining way to brush up on one's food groups. Agent: Kim Witherspoon, InkWell Management. (June)
Table of Contents
Introduction | p. xiii |
Active Dry Yeast vs. Fresh Yeast vs. Instant Yeast | p. 1 |
Aioli vs. Mayonnaise | p. 3 |
All-Purpose Flour vs. Bread Flour vs. Cake Flour vs. Pastry Flour | p. 4 |
Aperol vs. Campari vs. Cynar | p. 6 |
Appetizers vs. Canapés vs. Hors d'Oeuvres | p. 9 |
Apples | |
Apple Cider vs. Apple Juice | p. 11 |
Apple Butter vs. Applesauce | p. 13 |
Arepa vs. Gordita vs. Pupusa | p. 14 |
Armagnac vs. Cognac | p. 16 |
Baking vs. Roasting | p. 19 |
Baking Powder vs. Baking Soda | p. 21 |
Banana vs. Plantain | p. 23 |
Barbescue | |
Alabama vs. Kansas City vs. Kentucky vs. North Carolina vs. South Carolina vs. Texas Barbecue Sauces | p. 25 |
Barbecue vs. Grilling | p. 28 |
Beefsteak vs. Cherry vs. Grape vs. Heirloom vs. Plum Tomatoes | p. 30 |
Beer | |
Ale vs. Lager | p. 35 |
IPA vs. Pale Ale vs. Pilsner vs. Saison vs. Wheat Beer | p. 37 |
Stout vs. Porter | p. 39 |
Belgian Waffle vs. Liège Waffle | p. 41 |
Betty vs. Buckle vs. Cobbler vs. Crisp vs. Crumble vs. Pandowdy | p. 42 |
Bircher Muesli vs. Muesli vs. Overnight Oats | p. 44 |
Bisque vs, Chowder | p. 46 |
Blanching vs. Boiling vs. Poaching vs. Simmering | p. 47 |
Blue vs. Dungeness vs. Jonah vs. King vs. Snow vs. Stone Crabs | p. 49 |
Bourbon vs. Rye vs. Scotch vs. Whiskey vs. Whisky | p. 51 |
Broccolini vs. Broccoli Rabe vs. Chinese Broccoli | p. 53 |
Broth vs. Stock | p. 55 |
Button vs. Cremini vs. Portobello Mushrooms | p. 57 |
Cage-Free vs. Free-Range vs. Hormone-Free vs. Local vs. Pasture-Raised vs. Vegetarian-Fed Eggs | p. 58 |
Calzone vs. Stromboli | p. 60 |
Canola vs. Corn vs. Grapeseed vs. Peanut vs. Safflower vs. Vegetable Oils | p. 62 |
Captain vs. Host vs. Maitre D' | p. 64 |
Carpaccio vs. Ceviche vs. Crudo vs. Sashimi vs. Tartare vs. Tiradito | p. 66 |
Caviar vs. Roe | p. 68 |
Cheese | |
Burrata vs. Mozzarella vs. Stracciatella | p. 71 |
Parmigiano-Reggiano vs. Parmesan | p. 73 |
Chef vs. Cook | p. 76 |
Cherrystone Clams vs. Chowder Clams vs. Littleneck Clams vs. Razor Clams vs. Steamers vs. Topneck Clams | p. 80 |
Chicken Cutlets vs. Chicken Fingers vs. Chicken Nuggets vs. Chicken Tenders | p. 84 |
Chives vs. Scallions vs. Green Onions vs. Leeks vs. Ramps vs. Spring Onions | p. 86 |
Chocolate | |
Bittersweet vs. Semisweet Chocolate | p. 89 |
Dutch-Processed Cocoa Powder vs. Natural Cocoa Powder | p. 91 |
Hot Cocoa vs. Hot Chocolate | p. 92 |
Chop vs. Dice vs. Mince vs. Slice | p. 93 |
Chutney vs. Compote vs. Jam vs. Jelly vs. Marmalade vs. Preserves | p. 96 |
Cilantro vs. Coriander | p. 98 |
Clementines vs. Mandarins vs. Satsumas vs. Tangerines | p. 99 |
Club Soda vs. Seltzer vs. Sparkling Mineral Water | p. 101 |
Coffee | |
Cappuccino vs. Cortado vs. Flat White vs. Latte vs. Macchiato | p. 103 |
Cold Brew vs. Iced Coffee | p. 106 |
Condensed Milk vs. Evaporated Milk | p. 107 |
Corned Beef vs. Pastrami | p. 108 |
Cornmeal vs. Grits vs. Polenta | p. 110 |
Crème Brûlée vs. Flan vs. Panna Cotta | p. 112 |
Crème Fraîche vs. Sour Cream | p. 114 |
Crispy vs. Crunchy | p. 115 |
Dijon vs. English vs. Hot vs. Spicy Brown vs. Whole-Grain vs. Yellow Mustards | p. 117 |
Dinner vs. Supper | p. 120 |
Dumpling vs. Gyoza vs. Potsticker vs. Wonton | p. 121 |
Egg Roll vs. Spring Roll vs. Summer Roll | p. 122 |
Entrée vs. Main Course | p. 124 |
Fillet vs. Filet | p. 125 |
Frosting vs. Glaze vs. Icing | p. 126 |
Ginger Ale vs. Ginger Beer | p. 127 |
Green Tea vs. Matcha | p. 128 |
Grinder vs. Hero vs. Hoagie vs. Sub | p. 130 |
Hash Browns vs. Home Fries | p. 132 |
Ice Cream & Frozen Desserts | |
Frozen Yogurt vs. Gelato vs. Ice Cream | p. 135 |
Float vs. Frappe vs. Malt vs. Milkshake | p. 137 |
Sherbert vs. Sherbet vs. Sorbet | p. 138 |
Kosher vs. Sea vs. Table Salts | p. 139 |
Lamb vs. Mutton | p. 141 |
Liqueur vs. Liquor | p. 143 |
Lox vs. Nova vs. Smoked Salmon | p. 147 |
Marmite vs. Vegemite | p. 149 |
Mescal vs. Tequila | p. 151 |
Pasta | |
Fettuccine vs. Linguine vs. Pappardelle vs. Tagliatelle | p. 153 |
Penne vs. Rigatoni vs. Ziti | p. 156 |
Pickles | |
Brining vs. Curing vs. Marinating vs. Pickling | p. 159 |
Bread 'n' Butter vs. Kosher Pickles | p. 162 |
Cornichon vs. Gherkin | p. 163 |
Pie vs. Tart | p. 164 |
Pig | |
Baby Back Ribs vs. Spareribs | p. 167 |
Bacon vs. Pancetta vs. Guanciale | p. 170 |
Boar vs. Hog vs. Pig vs. Swine | p. 171 |
Picnic vs. Pork Butt vs. Pork Shoulder | p. 173 |
Prawns vs. Shrimp | p. 174 |
Rhum vs. Rum | p. 176 |
Rice | |
Arborio vs. Bomba vs. Carnaroli Rice | p. 179 |
Basmati vs. Jasmine Rice | p. 181 |
Long-Grain vs. Medium-Grain vs. Short-Grain Rice | p. 182 |
Russian vs. Thousand Island Dressing | p. 184 |
Rutabaga vs. Turnip | p. 186 |
Shoyu vs. Soy Sauce vs. Tamari | p. 188 |
Sugar | |
Confectioners' vs. Powdered vs. Superfine Sugar | p. 191 |
Light Brown vs. Dark Brown Sugar | p. 193 |
Butterscotch vs. Caramel vs. Cateja vs. Dulce de Leche | p. 195 |
Sweet Potato vs. Yam | p. 197 |
Summer Squash vs. Zucchini | p. 200 |
Wine | |
Cava vs. Champagne vs. Pét-Nat vs. Prosecco | p. 203 |
Madeira vs. Port vs. Sherry | p. 206 |
Natural vs. Organic Wine | p. 209 |
Shoutouts | p. 211 |
Acknowledgments | p. 213 |
Selected Bibliography | p. 215 |
Index | p. 219 |