You’ve cooked the book—don’t miss the online glossary!

To me, holistic is almost always the way to go. I admire how Dorie Greenspan meshes her tremendous, information-packed online presence with her IRL cookbooks, harnessing the shared potential that increases the relevancy and efficacy of each. Her website has always been a great complement to her ongoing, authoritative book work, but the addition of a glossary tied to “Around My French Table” (Houghton Mifflin Harcourt, 2010) takes things to another level of usefulness. 

As Greenspan reminds us in her blog post about the new online glossary, her previous—and equally instant-classic—Baking: From My Home to Yours (Houghton Mifflin Harcourt, 2006) had such a reference included. “Around My French Table” was already too long at the manuscript stage for what had become Greenspan’s 44-page accompanying glossary, so she resolved to offer it online, on her website. Which she has: Click here to read it. I won’t have to exhort you to hasten to bookmark, even if you don’t own AMFT—there’s a ton of great cooking information that isn’t dependent on the text. As Greenspan says in her post, “I think you’ll find it a handy tool, kind of like a cooking primer.”

Of course if you do, like me, cook from AMFT, the online glossary has an especial relevance, not least because of Greenspan’s generosity in providing it. (Read my post about making AMFT’s red kuri squash soup here.) Either way, let’s hope its online-IRL integration inspires rampant imitation going forward.

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