The Cook's Encyclopaedia by Tom Stobart
Arranged alphabetically from abalone to zampone, the majority of entries in this cook's encyclopaedia deal with ingredients and processes used in cooking. 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.| SKU | Unavailable |
| ISBN 13 | 9781902304007 |
| ISBN 10 | 1902304004 |
| Title | The Cook's Encyclopaedia |
| Author | Tom Stobart |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Grub Street Publishing |
| Year published | 1998-10-31 |
| Number of pages | 464 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |