Celebrating the diversity and bounty of foods available today, The Cook’s Bible of Ingredients is a visual Encyclopedia of more than 1200 foods and ingredients. Each of the 12 chapters is devoted to a particular group of ingredients, be it meat, fish, vegetables or oils and flavourings. Attractively presented full-colour photographs present a scrumptious visual gallery of food and food ideas from all over the world. Complementing the photos are extended descriptions of the characteristics, origins and uses of each ingredient, and each chapter is introduced by a short thematic essay. This book is an invaluable reference source for anyone who loves to cook or who just loves food.
About the Author
Margaret Brooker believes that everyone, from childhood on, should have the skills to prepare good foods. A freelance food writer, with a Diploma with Distinction from Leith’s School of Food and Wine in London, she has written for numerous publications both in Australia, New Zealand and internationally.
I study Gastronomy and Culinary Arts and this book was very helpful to me. I really recommend it to Gastronomy and Culinary arts or any food related major students. Print quality is really good by the way.
- Title: Cook’s Bible of Ingredients, The
- Autor: Margaret Brooker
- Publisher (Publication Date): New Holland UK; 1 edition (July 23, 2013)
- Language: English
- ISBN-10: 1845370392 | 1780092466
- ISBN-13: 978-1845370398 | 978-1780092461
- Download File Format: EPUB, PDF