The cook's book of ingredients [electronic resource]
2012
Book
Abstract: The Cook's Book of Ingredients is the ultimate comprehensive 'show and tell' reference to ingredients from around the globe. It showcases fresh food and explains how to get the best out of it. The core of the guide is formed by gallery spreads, packed with annotated images and expert information that tells you which varieties are best, and how to buy, store, and eat them.Flavor Pairings give you a helping hand by listing complementary ingredients, and more than 250 simple classic key-ingredient recipes, such as Peach Melba and Pesto, complete the journey from field to plate. The broader sections on ingredients start with an introduction, that covers detailed preparation and cooking techniques with step by steps, and useful information on buying, ripening, and storing.
Author:
Imprint:
London [Eng] ; New York [N.Y.] : DK Pub., c2010 (Boston, Mass. : Credo Reference, 2012.)
Collation:
1 online resource (1572 entries) : 2160 images, digital files.
Variant title:
Cover title: Illustrated cook's book of ingredients.
Notes:
Description based on title page of print version.
System details:
Mode of access: World Wide Web.
Linking notes:
Print version: 544 p. : col. ill.
Contents:
Fish & Seafood -- Meat -- Vegetables -- Herbs -- Nuts & Seeds -- Spices -- Dairy & Eggs -- Fruits -- Grains, Rice, Pasta & Noodles -- Oils, Vinegars, & Flavorings.
Access restrictions:
Access restricted to authorized users and institutions.
ISBN:
9781782680208 (online)9780756667306 (invalid)
Dewey class:
641.5
LC class:
TX715
Language:
English
Added title:
Subject:
BRN:
502428
Electronic access:
The cook's book of ingredients - Click here for electronic text: