Potato: The Definitive Guide to Potatoes and Potato Cooking

Barker, Alex; Mansfield, Sally

ISBN 10: 0754801721 / ISBN 13: 9780754801726

Published by Lorenz Books, New York, NY, 1999

About this Item

256 pp. Tightly bound. Corners not bumped but show rubbing to the tips. Text is free of markings. No ownership markings. Good to very good dust jacket that shows a short 1/2" closed tear and small surface abrasion on the top right back corner from an old price sticker. First Edition / First Printing. 1,3,5,7,9,10,8,6,4,2. This copy is smyth sewn. Smyth sewing is a method of bookbinding where groups of folded pages (referred to as signatures) are stitched together using binder thread. Each folded signature is sewn together individually with multiple stitches and then joined with other signatures to create the complete book block. This is the traditional and best method of bookbinding.

Seller Inventory # 086637

Bibliographic Details

• Title: Potato: The Definitive Guide to Potatoes and Potato Cooking
• Publisher: Lorenz Books, New York, NY
• Publication Date: 1999
• Language: English
• ISBN 10: 0754801721
• ISBN 13: 9780754801726
• Binding: Hardcover
• Edition: 1st Edition
• Printing: 1st Printing
• Condition: Very Good
• Dust Jacket Condition: Good to Very Good Dust Jacket

About this title

Synopsis

Potato begins with a historical account of the potato, Complete with entertaining anecdotes and botanical information, as well as detailed descriptions of how to choose, clean and store potatoes.

This book features a variety of potatoes and includes a section on how to grow and care for potato plants at home, with information on season, origin, availability and suitability for cooking.

The second part of the book concentrates on preparing and cooking potatoes, with techniques as varied as frying, boiling, mashing, braising, baking and roasting. Classic recipes include a Chilled Leek and Potato soup and Potato Gnocchi, while more exotic offerings, such as Spicy Caribbean salad and mini baked potatoes with blue cheese, are certain to delight all those who relish this universal favorite food.

About the Author

Alex Barker is a freelance food writer living in the UK. She has previously been cookery editor of Woman s Own, editor of Let's Cook Magazine and she also worked on Prima Magazine

Sally Mansfield trained as a chef and then as a home economist before embarking on a career within magazines, including Prima, Me and Family Circle. After five years as a food editor she moved into freelance work and has written a variety of cookbooks. Sally also works in radio and television, most recently as the presenter of Food Factory and as a chef on the popular Ready, Steady, Cook.