This book is such a clever concept. It would also make a great gift for a curious friend or someone who might like to get more into cooking - or a smart teenager interested in the natural world. I like how engaging and easy to read it is.

I guess I was unclear on what to expect going into this book, although the summary should have been clear enough. There were some interesting pieces of culinary information, but it definitely felt more reference than engaging. Overall, it was a cool concept but a little underwhelming.

Have you ever found yourself pondering what makes foods different? I for one thought that Jam and Jelly were interchangeable for the longest time until I was set straight. For those of us who cannot simply stop at a list of ingredients but want to look further, pick up "What's the Difference" by Brette Warshaw. You will find brilliantly concise and detailed explanations on everything from Broth v. Stock to Russain v. Thousand Island dressing. Warshaw demonstrates that the differences in the kitchen go beyond just a name. I for one was delighted by the Chives v. Scallions v. Green Onions v. Leeks v. Ramps v. Spring Onions because I was definitely using some of these terms interchangeably and had no idea what a Ramp was before this chapter. Happy reading!

I like to think of my self as a seasoned self-taught home chef, so I definitely learned a lot from this book. It thrilled the trivia lover in me and was fun to flip through and fill in gaps in what I've learned about food and cooking.
Many thanks to the publisher and NetGalley for the advance copy.

This is a very entertaining and handy reference book, and something any foodie, home chef, or cooking newbie would enjoy. Are you confused by all the rice options at the store? Do you want to know what makes simmering different from boiling or poaching? You'll find answers here, along with many others questions you might have (or didn't know you had) about the culinary arts. Warshaw's amusing and conversational style of writing make this book enjoyable rather than stuffy, and the information can be very helpful, whether you're learning to cook or have years of experience under your apron ties. A great addition to any kitchen library!

#WhatstheDifference #NetGalley

Interesting story. I would recommend to friends and others. I wish it had been avaliable to read for a longer amount of time as it disappeared from my queue rather quickly.

If you are like me, and enjoy watching cooking competition shows on television, this book can be a big help!

Have you found yourself watching Top Chef, or Chopped, only to be confused by unusual ingredient names? I have, and have found that this book goes a long way into explaining things. For example, what's the difference between broccoli and broccolini? The different types of yeast, or of flour?

There are about 100 items referenced here, all in an easy to read and engaging style. It's the kind of book that you can pick up and read an entry at a time, then come back to next time you have a question.

So, whether you are an aspiring chef, or want to impress your friends at a dinner, or just want to understand the cooking shows, this would be a good book for you!

Chives vs. Scallions vs. Green Onions vs. Leeks vs. Ramps vs. Spring Onions
or
Chutney vs. Compote vs. Jam vs. Jelly vs. Marmalade vs. Preserves
So much great information in this book. Fun to read, fun facts to know!

This is a fantastic purchase for anyone that is striking out on their own or anyone beginning to cook for the first time. It offers clear and concise descriptions of different foods and culinary techniques that are perfect for even a more well-seasoned chef or foodie. What's the Difference? is definitely a book I will be purchasing for younger family members and friends!
Thank you to Netgalley and Harper Wave for this ARC ebook in exchange for an honest review.

This is a really useful cooking and ingredient reference book for any person who loves to cook. I have read this book at least 3x already.

What's the Difference? is a really useful cooking and ingredient reference by Brette Warshaw. Released 6th June 2021 by Harper Collins on their Harper Wave imprint, it's 240 pages and is available in hardcover, audio, and ebook formats. It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links and references throughout. I've really become enamored of ebooks with interactive formats lately; it makes it so easy to find information with the search function.

My maternal grandmother used to tell a story from my mom's youth where she had sent her to the grocery store to get cabbage and my mum (not being particularly motivated to learn to do kitchen/"women's" stuff - it was the 60s), came home with a head of iceberg lettuce instead. My grandmother was astounded, but honestly, there are so many similar things about which I would not have a clue. I can't reliably identify more than a couple types of mushrooms in the grocery store, can't definitely tell the difference between a yam and a sweet potato (or taro), don't know the different cuts of beef, don't think I could tell the difference between bologna and mortadella, and so on. This is the book for those of us who wonder about those things. It's also a great reference to have around in case a last minute ingredient substitution needs to be made.

The book is arranged alphabetically from active dry yeast to wine and includes a useful selection of culinary knowledge, some of which was hitherto quite arcane and confusing to me (did I know the difference between appetizers, canapés, and hors d’oeuvres? I did not). I couldn't have explained the difference between different beers or wines either. I'm still not a sommelier, but at least I have access to a basic reference to avoid some of the bigger pitfalls.

Five stars. I read this one from cover to cover and really enjoyed it. Most readers will likely skip around to salient info as and when needed. This would make a good selection for home or public library acquisition, or for gift giving to cookbook loving friends.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

I received a copy of this book through NetGalley in exchange for an honest review.

This is a surprisingly fun book!

Answering questions like the difference between different kinds of yeasts and flours and other culinary curiosities this book gives simple explanations of various culinary terms. From the difference between roe and caviar or how creme fraiche is different from sour cream this is a helpful little reference guide. Most explanations are fairly short and straightforward.

These tips are less fun party gimmicks and more cooking references to know. It's an interesting variety of information that's easy to flip through.

They're. There. Their. There are many books out there that can explain this homophone that often confuses people. "What's the Difference?", is a great book for those wanting distinctions in the garden and the kitchen. Brette Warshaw created a blog several years ago with various posts describing differences between items. This book is great example of a successful blog turned book. If you are new to Western style of cooking and unfamiliar with many of the ingredients and trying to find the comparable ingredient from your culture, this is a great book. A great example of this notion is her discussion of "cornmeal, grits, and polenta." The illustrations felt appropriate to the topic and page size.


***Thank you NetGalley for providing me with access to this e-preview. This review is based on an ARC.***

As a bit of a dabbler in baking, cooking, and tasting out different kinds of food & beverages, I really enjoyed this book! It's rich with all kinds of facts and trivia about all things food-related and feeds into my curiosity when it comes to ingredient substitutions, two dishes that look similar, etc etc. The author presents the information in a light and sometimes hilarious way; not lecture-ish or dry like you'd expect an informational text would be.

Thanks NetGalley for the ARC :)

I did not read What's the Difference by Brette Warshaw through an educator lens. I could see it being beneficial in our Family & Consumer Science classroom library for those that would be interested.

This book was filled with practical information that many wonder about. However, it was incredibly boring with odd clipart like images to go along with the book. This is a reference book for sure and not one that I'd recommend sitting down to read cover to cover.

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.

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.

What's the Difference by Brette Warshaw was such an interesting and informative read! I can finally say I know the difference between coco powder and dutch processed coco powder among many other things after reading this book! Warshaw explains commonly confused and confusing differences in a fun and accessible way. The sections are short perfect for reading one or several while taking a break. I can picture multiple generations of a family crowded around this book learning the ins and outs of mushrooms or stock! There are lovely illustrations to drive home some of the differences. This would a an amazing host gift or present for the foodie in your life!

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

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!