This book brings information on over 1500 ingredients. This illustrated guide aims to provide an explanation on everything and anything you might find in a recipe book or food store. With each ingredient you are given its history, appearance, taste, aroma, texture, culinary uses, buying, storing, preparing and cooking methods. The book is broken into 11 food categories - fruit, vegetables, fish and shellfish, poultry, meat, game, eggs, dairy and cheese, grains, beans and pulses, pasta, noodles and rice, and herbs and spices. Each ingredient has its own entry and there are colour pictures throughout. Step-by-step photographs help the reader with a particular technique from jointing a chicken to preparing a pineapple. Also included is a recipe section.
Detalhes do Produto
Subtítulo: OVER 1500 INGREDIENTS, TECHNIQUES AND CLASSIC RECI