A comprehensive illustrated reference guide to the ingredients of the world, this title offers detailed descriptions of every type of produce from commonly used fruits and vegetables to exotic fish and shellfish. It 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. It 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. This fascinating and comprehensive book is the ultimate guide to the cooking ingredients of the world. Each entry includes a detailed description 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 through encyclopedia of every food you are likely to use and an invaluable practical handbook.