Last weekend I picked up a copy of The New Food Lover's Companion. I don't know how I ever existed without this book. How did I cook a single dish without knowing about Crescenza - a rich, creamy fresh cheese that is widely made in Italy's regions of Lombardy, Piedmont, and Veneto (page 179)? This volume is seriously comprehensive with over 6,000 entries. Check it out and you too can learn what a plett pan is for (see page 474).