Description
Discover the ultimate culinary companion with this meticulously crafted encyclopaedia of food and cooking techniques. Perfect for both aspiring cooks and seasoned chefs, this paperback boasts 464 pages of invaluable information that covers everything from Abalone to Zampone. Authored by renowned expert Tom Stobart, this essential guide presents a thorough exploration of ingredients and cooking processes essential for mastering the art of cookery. Each entry features English and foreign synonyms alongside scientific names, helping you understand the fundamentals of cooking with precision. In this comprehensive cook's aide, you’ll find detailed explanations of popular methods such as brining, smoking, and vacuuming, accompanied by illustrative recipes. Selected as one of the greatest cookbooks of all time by Waitrose Food Illustrated, this encyclopaedia transforms complex culinary concepts into easily digestible knowledge. Whether you’re looking to elevate your culinary skills or simply want to understand the science behind your favorite recipes, this book is an indispensable addition to your kitchen library. Enhance your cooking journey with insights that entertain and instruct, making it an essential resource for food lovers everywhere. Ideal for gifting as well! Delivery information: Expect fast shipping to your doorstep to ensure you never miss a recipe inspiration.
CONDITION: Brand New
Dimensions: 175 x 246 mm
Pages: 464
Bind: paperback
Author: Tom Stobart Publisher: Grub Street
Publication Date: 30-09-2015
SELECTED AS ONE OF THE GREATEST COOKBOOKS OF ALL TIME BY WAITROSE FOOD ILLUSTRATED Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically from Abalone to Zampone, the majority of entries in the book deal with the ingredients and processes used in cooking. Tom Stobart says in his Introduction â€Ingredients are the fundamentals of cookery and every cook who hopes to excel should know about them…’ Likewise with methods and science in the kitchen, Stobart explains all the common processes from bottling brewing, brining, curing, smoking and vacuuming. Hundreds of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. Cooking processes are explained in great and illuminating detail. The aim is both to entertain and to instruct–in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart travelled widely, both as an explorer and a film maker, and his book was informed by an eye for telling details. Many fans say they would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again. It explains the world of the kitchen, whether you’re a beginner or an old hand, revealing the facts behind foods, equipment and techniques. Stobart describes how baking powder works, for instance, the temperature at
CONDITION: Brand New
Dimensions: 175 x 246 mm
Pages: 464
Bind: paperback
Author: Tom Stobart Publisher: Grub Street
Publication Date: 30-09-2015
SELECTED AS ONE OF THE GREATEST COOKBOOKS OF ALL TIME BY WAITROSE FOOD ILLUSTRATED Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically from Abalone to Zampone, the majority of entries in the book deal with the ingredients and processes used in cooking. Tom Stobart says in his Introduction â€Ingredients are the fundamentals of cookery and every cook who hopes to excel should know about them…’ Likewise with methods and science in the kitchen, Stobart explains all the common processes from bottling brewing, brining, curing, smoking and vacuuming. Hundreds of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. Cooking processes are explained in great and illuminating detail. The aim is both to entertain and to instruct–in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart travelled widely, both as an explorer and a film maker, and his book was informed by an eye for telling details. Many fans say they would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again. It explains the world of the kitchen, whether you’re a beginner or an old hand, revealing the facts behind foods, equipment and techniques. Stobart describes how baking powder works, for instance, the temperature at