What's the Difference?: Recreational Culinary Reference for the Curious and Confused
- Downloads：4626
- Type：Epub+TxT+PDF+Mobi
- Create Date：2021-06-23 01:19:03
- Update Date：2025-09-06
- Status：finish
- Author：Brette Warshaw
- ISBN：0062996193
- Environment：PC/Android/iPhone/iPad/Kindle
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Summary
From the creator of the 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。 This 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。 Illustrated。
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。 This 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。 Illustrated。
Reviews
Brian
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This was just a cool book！ The author goes into detail about several foods that are often confused or misused in their names。 For example， the difference between jam， marmalade， jelly， preserves， etc。 Some of the entries of this book didn't appeal to me， such as the ones about coffee and alcohol， but this book was a fun read and I definitely learned something from it！ This was just a cool book！ The author goes into detail about several foods that are often confused or misused in their names。 For example， the difference between jam， marmalade， jelly， preserves， etc。 Some of the entries of this book didn't appeal to me， such as the ones about coffee and alcohol， but this book was a fun read and I definitely learned something from it！ 。。。more
June
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A handy little book that makes you feel smart--or at least， equipped to throw down some serious food trivia。 Some differences， such as between kinds of yeast and flour， may make a difference in your recipes。 Others， like the difference between mayo and aioli， turn out to be non-existent。 The author sources information from everyone from manufacturers to Martha Stewart， so you don't have to。 Great addition to a kitchen bookshelf！Thanks to the publishers and NetGalley for the opportunity to review A handy little book that makes you feel smart--or at least， equipped to throw down some serious food trivia。 Some differences， such as between kinds of yeast and flour， may make a difference in your recipes。 Others， like the difference between mayo and aioli， turn out to be non-existent。 The author sources information from everyone from manufacturers to Martha Stewart， so you don't have to。 Great addition to a kitchen bookshelf！Thanks to the publishers and NetGalley for the opportunity to review a digital ARC in exchange for an unbiased review。 。。。more
Petra X has an invite to NJ 13th July
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Why would a book like this be so fascinating I'd read it straight through and then go back to reread entries？ I don't know， it just is。 Maybe it's the writing which is very light and slightly humorous but concentrates on being informative。 Anyway 5 star writing。I think my favourite entry was Crispy v Crunchy。 A crispy food is defined as a dry， rigid food which， when bitten with the incisors， fractures quickly， easily， and totally while emitting a relatively loud， high-pitched sound。On the other Why would a book like this be so fascinating I'd read it straight through and then go back to reread entries？ I don't know， it just is。 Maybe it's the writing which is very light and slightly humorous but concentrates on being informative。 Anyway 5 star writing。I think my favourite entry was Crispy v Crunchy。 A crispy food is defined as a dry， rigid food which， when bitten with the incisors， fractures quickly， easily， and totally while emitting a relatively loud， high-pitched sound。On the other hand， a crunchy food is defined as a dense-textured food which， when chewed with the molars， undergoes a series of fractures while emitting relatively loud， low-pitched sounds。So， in non-science speak: crispy foods are bitten with the four pointy teeth at the front of your mouth， while crunchy foods are chewed with the teeth in the back。 Crispy foods break easily， while crunchy foods often require more working of the jaw。 And the chewing-sound of crispy foods is higher-pitched than the chewing-sound of crunchy foods， the flute to crunchy’s bassoon。Let’s apply these definitions to real life。 Lay’s potato chips？ Crispy。 Ice？ Crunchy。 Saltines？ Crispy。 Those hard， sourdough pretzels？ Crunchy。 Celery？ Both—it snaps cleanly， and also undergoes a series of fractures when chewed。____________________Notes on reading I'm addicted to the UK and Australian versions of Masterchef， and they are forever coming up with dishes with weird names， like no one has a sauce anymore it's always jus or coulis or a glaze or some word I've never heard of before but it still looks like a sauce。 This book explains the alternative names and if they are the same。 The US Masterchef is a game show and the credits at the end make it clear that the judging is a joint descicion between the judges and the producers - ie what is going to be the best tv。 Canadian Masterchef is a joke of product placement。 The last one I watched had some sort of oven （microwave？） with a vacuum drawer below and each contestant had to cook a course and mention the brand name and the item in full。 One time after another。 But the UK and Australian contestants very often go on to become chefs or open their own restaurants， so it's a foodie show， game show too but more emphasis on the food。 Ok I'm justifying my addiction to low level tv shows when I could be doing something useful or self-improving or reading Dostoevsky or something。 We all have our little vices （and this is just one of mine）。 。。。more
A Home Library
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🌯🌮🥗 Book Review — What’s The Difference？ by Brette Warshaw （June 2021） @harper_wave • #Culinary #Cookbook #Nonfiction Summary: This is 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。 My Thoughts ⤵️I love to cook， and I love to read cooking guides or recipe books。 I’m in my upper 20s， but I still have tons to learn and there’s loads of things I want to try out。 I re 🌯🌮🥗 Book Review — What’s The Difference？ by Brette Warshaw （June 2021） @harper_wave • #Culinary #Cookbook #Nonfiction Summary: This is 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。 My Thoughts ⤵️I love to cook， and I love to read cooking guides or recipe books。 I’m in my upper 20s， but I still have tons to learn and there’s loads of things I want to try out。 I read this book last night along with 3 other cookbooks that I reviewed on Goodreads/NetGalley， see the shelf “cooking and hobby” if you’re interested。 🍽🍴🍜This book （swipe to see examples） covers a lot of themes related to broad and general questions in cooking， as well as specific things like — what’s the difference between poaching and boiling？ Procedural techniques， food types， etc。 are some of the examples covered in this brief review。 🍠🍒🥔🍒🥯🥑🥓🧈🍓The book provides simple， straightforward explanations。 It goes in alphabetical order and sometimes features cutaway sections like CHEESE or COFFEE that have a little more explanation and illustration。 Speaking of the details， it is a cutely designed book， very modern and minimalistic。 You get your money and time’s worth。 It doesn’t assume skill level， so you can really start at any foundation and gain some value from various sections depending on what you’re interested in。 Therefore， after reading this book， I’d suggest it foremost for 1） beginner cooks， 2） a gift for those who are moving out and/or leaving for college for the first time， 3） people who want to learn more about the everyday practices of cooking。 🌯🥞🍱🍛🌭🫕Thank you， Partner @bibliolifestyle @harper_wave @bstarwarshaw for a copy to review。 I liked it a lot！ whatsthedifferencebook #brettewarshaw #bibliolifestyle 。。。more
Tracy
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I really enjoyed reading through this title。 Some of the foods I already knew the differences in， but I truly learned a lot about the ones I didn't。 I think home cooks， food industry employees， and culinary students will especially find this title useful and interesting。 I am recommending my library purchase a copy for our culinary program。 I really enjoyed reading through this title。 Some of the foods I already knew the differences in， but I truly learned a lot about the ones I didn't。 I think home cooks， food industry employees， and culinary students will especially find this title useful and interesting。 I am recommending my library purchase a copy for our culinary program。 。。。more
Katie
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Have you ever wondered what the difference is between two incredibly similar things in the culinary world？ The difference say between linguine and parpadelle？ The difference between curing and brining？ Different kinds of mushrooms？ When it's considered roasting and not baking？ Well then this is the book for you。 My foodie heart was soaring reading this book and I was so happy learning about all the different variations of my favorite types of foods and cooking techniques。 This is a great resourc Have you ever wondered what the difference is between two incredibly similar things in the culinary world？ The difference say between linguine and parpadelle？ The difference between curing and brining？ Different kinds of mushrooms？ When it's considered roasting and not baking？ Well then this is the book for you。 My foodie heart was soaring reading this book and I was so happy learning about all the different variations of my favorite types of foods and cooking techniques。 This is a great resource to have on hand for cooking and party fun facts。 Every foodie needs to read and have a copy of this book！Thank you so much to Harper Wave for the free review copy！ 。。。more
Lisa Konet
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I thought I knew my way around the kitchen enough and am not a basic/novice cook， but this book had me questioning myself a lot。 I loved the humor throughout and was entertained。 This was a good way to learn about items， food and tools people use in the kitchen everyday。 Are you using your rolling pin correctly？ Probably not。Highly recommended and getting this at publishing。 Humorous and helps you feel more confident in the kithen。Thanks to Netgalley， Brette Warshaw and Harper Wave and Harper fo I thought I knew my way around the kitchen enough and am not a basic/novice cook， but this book had me questioning myself a lot。 I loved the humor throughout and was entertained。 This was a good way to learn about items， food and tools people use in the kitchen everyday。 Are you using your rolling pin correctly？ Probably not。Highly recommended and getting this at publishing。 Humorous and helps you feel more confident in the kithen。Thanks to Netgalley， Brette Warshaw and Harper Wave and Harper for an ARC in exchange for an honest review。Available: 6/8/21 。。。more
Amy
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I find myself being （hopefully temporarily） being avoided by friends。 I think they’re a little tired of my new habit of often pointing at random things and stating “Do you know how this is different from x？” and then trying to dazzle with my （sometimes trivial） knowledge！ What a fun book！ I would love to have a copy of this to keep on my coffee table… I think it would be popular among my guests， and would be the fodder for a lot of interesting conversations over dinners and drinks！I was unfamili I find myself being （hopefully temporarily） being avoided by friends。 I think they’re a little tired of my new habit of often pointing at random things and stating “Do you know how this is different from x？” and then trying to dazzle with my （sometimes trivial） knowledge！ What a fun book！ I would love to have a copy of this to keep on my coffee table… I think it would be popular among my guests， and would be the fodder for a lot of interesting conversations over dinners and drinks！I was unfamiliar with the newsletter when I requested a copy of the ARC， but since I find myself frequently googling “what’s the difference between” I knew this book would be a great choice for me。 My complaint， and this may be because it’s the ARC and the final copy looks completely different， is that the book is HEAVY with content but not a lot of pictures， illustrations， or charts。 Visually， it was lacking appeal。 I didn’t “sit down and read” this， but I’m sure that’s not the intent。 I glanced through the table of contents and chose chapters I was interested in。 I then went back and perused the other sections just out of curiosity。 Needless to say， my mental library of （mostly） useless knowledge is huge and getting bigger by the day！ One of the things I most appreciate about NetGalley is the opportunity to find books way outside of my normal parameters， and this title is a perfect example of that！ Thank you to NetGalley and the publisher for an ARC in exchange for my honest opinions。 。。。more
Kaitlyn
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I received this ebook from NetGalley in exchange for an honest review。This was a pretty cool book that explained a lot of things that I didn't know about， like the difference between appetizers， canapes， and hors d'oeuvres。 I thought they were all pretty much the same thing。 I received this ebook from NetGalley in exchange for an honest review。This was a pretty cool book that explained a lot of things that I didn't know about， like the difference between appetizers， canapes， and hors d'oeuvres。 I thought they were all pretty much the same thing。 。。。more
Meghan
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This book was received as an ARC from Harper Wave and Harper Business in exchange for an honest review are completely my own。 Opinions and thoughts expressed in this review are completely my own。I love this book and am familiar with Brette's newsletter and when I am cooking and reading recipes for the cooking demo or watching Top Chef and having questions， it is good to get some insights on the similarities and differences of each type of food and how and what to use them in。 The one I really ha This book was received as an ARC from Harper Wave and Harper Business in exchange for an honest review are completely my own。 Opinions and thoughts expressed in this review are completely my own。I love this book and am familiar with Brette's newsletter and when I am cooking and reading recipes for the cooking demo or watching Top Chef and having questions， it is good to get some insights on the similarities and differences of each type of food and how and what to use them in。 The one I really had to read was the difference between Mayonnaise and Aioli。 I always thought aioli was made with different ingredients and was the sophisticated version of mayonnaise but as Brette put it all you are eating is mayonnaise no matter what you call it。 With so many variations of recipes and ingredients， this book will become useful when planning my next cooking demo and referencing some fun facts， tips and tricks for our community。We will consider adding this title to our TX Non-Fiction collection at our library。 That is why we give this book 5 stars。 。。。more
Andréa
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Note: I accessed a digital review copy of this book through Edelweiss。
Ashley
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Confused about the difference between all purpose four， bread flour and cake flour？ Or baking vs。 roasting？ Or if there really is a difference between cold brew and iced coffee？ Or ginger ale and ginger beer？ Well， then you absolutely need this book because I， too， have been confused by the endless semantics surrounding food。 Is it cider or is it juice？ Is it a broth or a stock？ Honestly， before this book， as a lay-person and spare-time cook， I could not have answered any of those questions。 I h Confused about the difference between all purpose four， bread flour and cake flour？ Or baking vs。 roasting？ Or if there really is a difference between cold brew and iced coffee？ Or ginger ale and ginger beer？ Well， then you absolutely need this book because I， too， have been confused by the endless semantics surrounding food。 Is it cider or is it juice？ Is it a broth or a stock？ Honestly， before this book， as a lay-person and spare-time cook， I could not have answered any of those questions。 I highly recommend this book for anyone who has ever had those questions about food but have been too embarrassed to ask。 Definitely pre-ordering this to put on my cookbook shelf。 。。。more
Tara Weiss
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