The Visual Food Encyclopedia by François Fortin
Since its publication in 1996, The Visual Food Encyclopedia has helped chefs find clear and precise information about a particular food item as quickly as possible. It contains practical information about the origin, description, purchasing, preparation, uses, cooking methods, and storage. Additionally, it presents the nutritional highlights for each food item. Finally, a glossary of terms along with a comprehensive index of the technical and most commonly known name for each food item are provided at the end of the book. In addition to providing clear and accessible information, this dictionary presents information in a highly visual manner. There are over 1,200 pictures throughout the book. Basic techniques are clearly illustrated with original step-by-step photographs.François Fortin and Serge D'Amico are the authors of The Visual Food Encyclopedia: The Definitive Practical Guide to Food and Cooking, published by Wiley.
| SKU | Unavailable |
| ISBN 13 | 9780028610061 |
| ISBN 10 | 0028610067 |
| Title | The Visual Food Encyclopedia |
| Author | François Fortin |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | John Wiley & Sons Inc |
| Year published | 1996-10-15 |
| Number of pages | 685 |
| Prizes | Short-listed for James Beard Foundation Book Awards (Beverage/Ref/Technical) 1997 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |