Food For Cooks: Essential Ingredients for Every Cook's Pantry

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9780789313300: Food For Cooks: Essential Ingredients for Every Cook's Pantry

With ethnic foodstuffs and spices from the farthest reaches of the world now available in almost every American supermarket, today's cook has access to a truly global pantry. Featuring over 500 items, from wasabi to wind-dried duck, Clare Ferguson explains what to look for in terms of taste, quality, and nutritional value, and demystifies how these ingredients can turn everyday meals into mouth-watering culinary events with little fuss and no extra time.

Ferguson's expert advice on preparation is backed up with imaginative serving ideas and useful information on proper storage. Key cooking techniques are illustrated in step-by-step photographs, and the book features fifty simple and stylish recipes. A comprehensive "Resources" section lists specialty retailers as well as mail-order suppliers and websites. All these features combine to make this an encyclopedic resource-a virtual world of ingredients at your fingertips.

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About the Author:

Clare Ferguson, formerly food editor at Elle and She, is a bestselling food writer and one of Europe's top culinary experts. Her detailed knowledge of international cuisines and ingredients is combined with an expert understanding of cooking techniques and nutrition.

From Publishers Weekly:

Ferguson (Extra Virgin: Cooking with Olive Oil) helps home cooks stock their pantries in this elegantly illustrated handbook to more than 500 preserved gourmet ingredients. While acknowledging that fresh food is important, Ferguson argues that "good larder ingredients will add fluency, freedom and fascination to your cooking and will also help you to produce stylish and relaxed meals." Most of her book is dedicated to explaining the differences and uses of, say, the 12 different kinds of sugar or the seven different kinds of salt, but even these short descriptions contain cooking suggestions, as well as buying and storing tips. The entry for dried apricots, for example, not only compares the sulfured and un-sulfured varieties, it also suggests that the dried fruit can be turned into a lovely puree with orange flower water. She explains that meringue cookies can be mixed with raspberries and heavy cream to make delicious Eton Mess. The matter-of-fact information is also made more digestible by Munns' full color photos and by the book's clear, simple design. Inspired readers can test what they've learn by making any one of the books 70-plus recipes, many of which were contributed by illustrious chefs such as Jean-Georges Vongerichten and Claudia Roden. Overall, this is an inspiring, and practical, guide to the variety and the pleasures of the cosmopolitan kitchen-a good choice for any adventurous home cook.
Copyright 2003 Reed Business Information, Inc.

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