Cook s Encyclopaedia

Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you’ll be better equipped to return to the stove. “A MUST, ...

Cook s Encyclopaedia

Cook s Encyclopaedia

A descriptive compendium of just about everything we eat and how we cook it—selected as “one of the greatest cookbooks of all time” (Waitrose Food Illustrated). Arranged alphabetically from Abalone to Zampone, Cook’s Encyclopedia covers the majority of foods and processes used in cooking. 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—including bottling, brewing, brining, curing, smoking, and vacuuming—are explained in great and illuminating detail. The aim is to both entertain and to instruct—in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart traveled widely, both as an explorer and a filmmaker, 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 which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you’ll be better equipped to return to the stove. “A MUST, comprehensive, well-organized and well-written . . . a serious and important work of reference.” —Alan Davidson, author of The Oxford Companion to Food

More Books:

Cook's Encyclopaedia
Language: un
Pages: 464
Authors: Tom Stobart
Categories: Cooking
Type: BOOK - Published: 2016-11-22 - Publisher: Grub Street Publishers

A descriptive compendium of just about everything we eat and how we cook it—selected as “one of the greatest cookbooks of all time” (Waitrose Food Illustrated). Arranged alphabetically from Abalone to Zampone, Cook’s Encyclopedia covers the majority of foods and processes used in cooking. Hundreds of ingredients are described, with
The Captain Cook Encyclopaedia
Language: en
Pages: 288
Authors: John Robson
Categories: History
Type: BOOK - Published: 2004 - Publisher: Greenhill Books/Lionel Leventhal

The ultimate reference work on Britain's greatest navigator and explorer. The book aims to provide answers on all aspects of the life and voyages of Captain James Cook, and the people, places, events and ships associated with the great explorer.
The Cook's Encyclopaedia
Language: un
Pages: 463
Authors: Tom Stobart
Categories: Cookery
Type: BOOK - Published: 1980 - Publisher:

Books about The Cook's Encyclopaedia
Four Ingredient Cooking
Language: en
Pages: 256
Authors: Joanna Farrow
Categories: Cooking
Type: BOOK - Published: 2002 - Publisher:

Books about Four Ingredient Cooking
The Cook's Encyclopaedia
Language: un
Pages: 457
Authors: Tom Stobart
Categories: Cooking
Type: BOOK - Published: 2008-02-01 - Publisher: Grub Street the Basement

Originally published: London: Batsford, 1980.

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