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.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
"'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"
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
Descrizione libro Harpercollins, 1981. Hardcover. Condizione libro: New. book. Codice libro della libreria M0060141271
Descrizione libro Harpercollins, 1981. Hardcover. Condizione libro: New. Codice libro della libreria P110060141271