Forming the third in the trilogy of comprehensive cookery volumes, this all-new ingredients book from Good Housekeeping is the ultimate kitchen reference. With detailed information on over 1500 ingredients, this comprehensive, illustrated guide provides 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 full 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 classic recipe section. This is the ultimate cookery encyclopedia and no cookery library should be without it.
Good Housekeeping: Food Encyclopedia by Good Housekeeping Institute
Publication date: 07/09/2009
Publisher: Collins & Brown an imprint of Anova Books
|Publication date:||7th September 2009|
|Author:||Good Housekeeping Institute|
|Publisher:||Collins & Brown an imprint of Anova Books|
The Good Housekeeping Institute was created in 1924 to provide readers of Good Housekeeping magazine with expert consumer advice and delicious easy-to-follow recipes. These ideals still hold true today.More About Good Housekeeping Institute