Since its publication in 1996, The Visual Food Encyclopedia has helped chefs find clear and precise information about a particular food item as quickly as possible. It contains practical information about the origin, description, purchasing, preparation, uses, cooking methods, and storage. Additionally, it presents the nutritional highlights for each food item. Finally, a glossary of terms along with a comprehensive index of the technical and most commonly known name for each food item are provided at the end of the book. In addition to providing clear and accessible information, this dictionary presents information in a highly visual manner. There are over 1,200 pictures throughout the book. Basic techniques are clearly illustrated with original step-by-step photographs.
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The recipe calls for burdock, and you haven't a clue--what it looks like, how to buy it, and what to do with what's left over. This is where the Visual Food Encyclopedia shines. Burdock is easily located in the section on root vegetables. The Encyclopedia provides pictures of the whole plant and of the root in question (a whitish, spongy thing with a thin, brownish skin), a short history of the vegetable (originally from Siberia, now cultivated in Japan), buying tips (look for firmness), and ideas of what to do with the leftovers (try a stir-fry, or grate some for a stew).
No food categories are overlooked. The pasta section tells how to make pasta from scratch, and illustrates all manner of pasta types. There are detailed instructions on preparing snails, sea urchins, and frog (this is a translation from a French edition)--and all manner of foods are included, from fruits, grains, and vegetables to seaweed, fats, and tea to dairy, fish, and meat. Some ingredients get more attention than others (all the pear varieties, for example, from Anjou and Bosc to Comice and Passe-Crassane, are pictured and described in detail, while the various chili peppers don't get as full a treatment), but with more than 1,000 ingredients, 1,200 illustrations, and a goodly number of recipes as well, this is a corker of a food reference, of value to any cook, from novice to weekend gourmet to professional chef. --Stephanie Gold
The Visual Food Encyclopedia What does a tree tomato look like? What's the difference between a turnip and a rutabaga? Where does malanga come from? How do you trim an artichoke bottom? The Visual Food Encyclopedia answers all these food questions—and thousands more. The Visual Food Encyclopedia is the cook's companion in the market and the kitchen, illustrating and explaining everything other cookbooks assume you already know. It takes you by the hand and, with a no-nonsense approach, tells you how to look for freshness, when to buy each ingredient at its peak, how to store it once you get it home, and the best methods of preparation and cooking. This extensive guide covers more than 1,000 ingredients, including:
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