I needed information on the differences between conventional garlic and elephant garlic, plus to check on the best ways to store both. Of course, I went to Google. After slogging through listing after listing of places selling garlic, garlic plants and garlic products, and dubious information, I picked up a book by my desk.

“The Deluxe Food Lover’s Companion” by Sharon Tyler Herbst and Ron Herbst (Barron’s $29.99) arrived a few weeks ago, but the book is an old friend. Previous paperback editions of this dictionary/encyclopedia of food have been old friends for years. This glitzy, new hardback version includes more than 6,700 entries plus expanded information on cooking techinques, meat cuts and more, along with illustrations.

In seconds I found out that elephant garlic is a relative of the leek, grown mainly in California and is the mildest tasting garlic. Also, store garlic in a cool, dark place in an open container, never in the refrigerator.

Score one for the dead-tree technology.