The Cook's Encyclopaedia: Ingredients and Processes

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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 ...

The Cook's Encyclopaedia: Ingredients and Processes 2008, Grub Street, London, England

ISBN-13: 9781904010692

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The Cook's Encyclopaedia: Ingredients and Processes 1998, Grub Street, London

ISBN-13: 9781902304007

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