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Old 10-22-2008, 05:01 AM
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Devil's Food Dictionary

THE
DEVIL’S FOOD
DICTIONARY
by Barry Foy


The Most Unreliable Food Book Ever!


Frogchart Press is pleased to offer the most creative, unusual book the food world has produced in years: THE DEVIL’S FOOD DICTIONARY: A Pioneering Culinary Reference Work Consisting Entirely of Lies (Frogchart Press, October 2008, $17.95), the funny, edgy, wide-ranging, and thoroughly misleading new kitchen reference guide by humorist and food fanatic Barry Foy.

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.

About the Author

Barry Foy is a writer, musician, and enthusiastic home cook living in the Pacific Northwest. Over the course of an extremely lengthy and prolific career he has collaborated with many internationally renowned chefs, ghostwriting books for Auguste Escoffier and Antoine Carême, among others. He also produced a thirty-volume series of cookbooks under his own name, which for some years was “Jacques Pépin.”

THE DEVIL’S FOOD DICTIONARY is Foy’s fourth culinary lexicon. His previous works are credited with popularizing numerous obscure or forgotten cooking terms, including “boilate,” “ jink-folding,” and “serpentane.” His first dictionary, 1993’s What Do You Call That Smell? was nominated for a prestigious Special Book Award Nominees Award Special Mention. The second, a children’s book called So You Want to Be a Compiler of Culinary Lexicons! was translated into eleven foreign languages before finally being banned in 1998. The third sank like a stone.

A devotee of the art of barbecue and a regular on the competition circuit, Barry Foy made national headlines in 2003 when his unusual custom-built meat smoker, made to resemble the elephant-headed Hindu god, Ganesha, was discovered to contain the charred remains of two rival cooks. Authorities ultimately ruled the deaths suicides, but the investigation inspired the creation of Clear My Name! a top-ranked reality television show that Foy both starred in and co-produced.

Barry Foy is a longtime art collector and has commissioned a number of original works. Among the paintings in his Frank Gehry–designed titanium houseboat is a David Hockney portrait that seems to age from day to day, even as the writer himself retains a fresh and ever-renewingly youthful appearance. Almost a glow, really.

THE DEVIL’S FOOD DICTIONARY
A Pioneering Culinary Reference Work Consisting Entirely of Lies
by Barry Foy
illustrations by John Boesche
Frogchart Press
October 2008
Paperback/$17.95
ISBN 978-0-9817590-0-5
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Old 01-30-2010, 01:58 AM
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Sounds like a real hoot! I may just have to try and find this one; some intersting and uplifting reading! lol
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― Helen Nearing, The Good Life
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Old 02-02-2010, 08:27 AM
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LOL~Think I would enjoy reading this book.....
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