The Cook's Encyclopaedia: Ingredients and Processes

 
9781902304007: The Cook's Encyclopaedia: Ingredients and Processes
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Arranged alphabetically from abalone to zampone, the majority of entries in this cook's encyclopaedia deal with ingredients and processes used in cooking. All of the common processes from bottling, brewing, brining, curing, smoking and vacuuming are described, and although this is not a recipe book, some recipes have been included to illustrate the use of an ingredient, or how to prepare it in ways other than those commonly used in British or American cooking. The aim is to provide cooks with a good knowledge of the fundamentals of cookery - ingredients. The book lists as wide a range of ingredients as possible, provides information on their background, identifies their particular characteristics, and offers advice to cooks who buy unfamiliar ingredients.

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Review:

"'A Must, comprehensive, well-organized and well-written...This is a serious and important work of reference, but it is also extremely readable. Those who acquire it will find themselves dipping into it constantly and that it affords them as much pleasure as instruction.' Alan Davidson, Oxford Companion to Food"

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Other Popular Editions of the Same Title

9780060141271: The Cook's Encyclopedia

Featured Edition

ISBN 10:  0060141271 ISBN 13:  9780060141271
Publisher: HarperCollins, 1981
Hardcover

9781904010692: Cook's Encyclopaedia: Ingredients and Processes

Grub S..., 2008
Softcover

9780713409109: Cook's Encyclopaedia

Batsford, 1979
Hardcover

9780333330364: The Cook's Encyclopaedia

Macmillan, 1982
Softcover

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