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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.' Arranged alphabetically from Abalone to Zampone, the majority of entries in the book deal with the ingredients and processes used in cooking. Tom Stobart says in his Introduction to the book..' Ingredients are the fundamentals of cookery and every cook who hopes to excel should know about them...What I have tried to do is to list as a wide a range as possible to give some of their background and to identify their particular characteristics.' Likewise with methods and science in the kitchen, Stobart explains all the common processes from bottling brewing, brining, curing, smoking and vacuuming.'","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49561098191121,"sku":"GOR002655108","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":49650601820433,"sku":"GOR004399648","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ WELL_READ \/ SBYB","offer_id":50394025459985,"sku":"CIN1904010695A","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1904010695.jpg?v=1751028536"},{"product_id":"herbs-spices-and-flavourings-book-tom-stobart-9781904010586","title":"Herbs, Spices and Flavourings","description":"Offering alphabetical listings of over 400 different herbs, spices and flavourings found throughout the world, this reference is based on the extensive notes Tom Stobart made on his travels in 70 countries. 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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 fundamentals of cookery - ingredients. The book lists as wide a range of ingredients as possible, provides information on their background, identifies their particular characteristics, and offers advice to cooks who buy unfamiliar ingredients.","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49580097372433,"sku":"GOR001983418","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":50771678494993,"sku":"GOR006221413","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1902304004.jpg?v=1751093072"},{"product_id":"cook-s-encyclopaedia-book-tom-stobart-9781910690093","title":"Cook's Encyclopaedia","description":"Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically, from Abalone to Zampone, the majority of entries in the book deal with the ingredients and processes used in cooking. Tom Stobart says in his Introduction, Ingredients are the fundamentals of cookery and every cook who hopes to excel should know about them... Likewise with methods and science in the kitchen, Stobart explains all the common processes from bottling brewing, brining, curing, smoking and vacuuming. 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 are explained in great and illuminating detail. The aim is both to entertain and to instruct  in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart travelled widely, both as an explorer and a film maker, 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. 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