Part of a series of books for those interested in cooking and food. This book examines seasonings such as oils and vinegars, essences and pastes, mustards and peppers. Seasonings such as oils and vinegars, essences and pastes, mustards and peppers should be essential constituents in every good cook's list of ingredients, since these are the items that give a particular dish its unique character and flavour. In this book there are recipes of tapenade, Roman bear soup, turkey and avacado salad, spinach with sesame and miso, and fruit vinegars. The author has also written "The Complete Book of Spices".
"synopsis" may belong to another edition of this title.
Book Description DK, 1992. Hardcover. Book Condition: New. book. Bookseller Inventory # M0863187943