The Visual Food Encyclopedia: The Definitive Practical Guide to Food and Cooking - Rilegato

Rilegato

ISBN 10: 0028610067 ISBN 13: 9780028610061

Casa editrice: John Wiley & Sons Inc, 1996

Riassunto

A comprehensive guidebook for the supermarket and the kitchen covers more than one thousand ingredients, including fifty-eight varieties of fruits, thirty-seven types of meat, and thirty-four cereals and grains.

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The Visual Food Encyclopedia What does a tree tomato look like?What's the difference between a turnip and a rutabaga? Where doesmalanga come from? How do you trim an artichoke bottom? The VisualFood Encyclopedia answers all these food questions—andthousands more. The Visual Food Encyclopedia is the cook'scompanion in the market and the kitchen, illustrating andexplaining everything other cookbooks assume you already know. Ittakes you by the hand and, with a no-nonsense approach, tells youhow to look for freshness, when to buy each ingredient at its peak,how to store it once you get it home, and the best methods ofpreparation and cooking. This extensive guide covers more than1,000 ingredients, including:

• 70 different kinds of vegetables
• 63 varieties of fruits
• 37 types of meat
• 62 species of fish
• 34 different cereals and grains
• 47 herbs, spices, and condiments
• 30 kinds of cheese and milk products
• Varieties of nuts and seeds, mushrooms, seaweed, sugars, fatsand oils, and coffee and tea.

In large part, the explaining is done with pictures, over 1,200 ofthem. The state-of-the-art computer images are so clear and richlycolored, you'll want to eat the food right off the page. Andbecause you just have to see how some things are done, like cuttinga chicken into serving pieces, basic tecniques are clearlyillustrated with original step-by-step photographs. This uniquebook doesn't ignore health concerns either. All the entries includenutritional highlights. A glossary of terms along with acomprehensive index of the technical and most commonly known namesfor each entry are provided at the end of the book. Plus, whilethis is an encyclopedia, not a cookbook, serving ideas andtraditional recipes using selected ingredients are featured. Fromthe novice cook to the experienced chef, there are timeless lessonsto be learned from The Visual Food Encyclopedia.

Su questa edizione

• Editore: John Wiley & Sons Inc
• Data di pubblicazione: 1996
• ISBN 10: 0028610067
• ISBN 13: 9780028610061
• Rilegatura: Copertina rigida
• Numero di pagine: 688
• Redattore: D'Amico Serge, Fortin Francois