The Encyclopedia of Food: 1500 Ingredients and How to Cook Them

Author: Christine Ingram

ISBN10: 754815552
ISBN13: 9780754815556

Publisher: Lorenz Books

Price: £14.99
Pages: 512
Edition: Hardback with plc and jacket
Publish date: september 2005

Outline:
A comprehensive illustrated reference guide to the ingredients of the world Detailed descriptions of every type of produce from commonly used fruits and vegetables to exotic fish and shellfish Includes practical advice on buying, storing, preparation and culinary usage, plus step-by-step techniques Each entry has information on varieties, provenance, appearance, flavours, aroma and suitable dishes Features over 2300 photographs of ingredients and techniques Practical, clearly indexed and easy to use, this is the ultimate photographic culinary reference for all cooks and food lovers, and an essential for every kitchen Around the world, from the sunny tropics to the icy regions of the Antarctic, there are literally thousands of cooking ingredients. With modern transportation, many of these foods are now becoming widely available to home cooks as well as professional chefs. This fascinating and comprehensive book is the ultimate guide to the cooking ingredients of the world. From the everyday to the exotic, every category of foodstuff is explored including fruits, vegetables, nuts and seeds, meat, poultry and game, fish and shellfish, eggs, cheese and dairy produce, staples such as grains and pulses, herbs and spices, and pantry essentials such as coffees, teas, oils, vinegars, condiments, sweeteners and flavourings.Each entry includes a detailed description of the varieties, appearance, flavour and aroma of the ingredient and offers essential advice on its preparation and culinary uses. There are also helpful, illustrated step-by-step instructions for more complex techniques such as scaling, cleaning and skinning fish, boning, tying and roasting joints of meat, and peeling and preparing unusual fruits.With over 2300 colour photographs of ingredients and techniques, this is both a thorough encyclopedia of every food you are likely to use and an invaluable practical handbook.Clearly indexed, and easy-to-use, this is an essential book for every kitchen and every cook.