In today's global market, cooks are constantly coming across unusual or unknown ingredients in recipes; it seems that almost every day new or heritage varieties of fruit and vegetables, rare meat and poultry breeds, and exotic herbs, spices, and flavorings are available at supermarkets, butchers', and farmers' markets.
The ultimate comprehensive 'show and tell' reference to ingredients from around the globe, The Cook's Book of Ingredients showcases fresh food and explains how to get the best out of it. The core of the book 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. Each chapter has an introduction of 2-4 pages, that covers detailed preparation and cooking techniques with step by steps, and useful information on buying, ripening, and storing.
The Cook's Book of Ingredients stimulates readers to try new foods and more about their favorites. This is an invaluable reference for food lovers and cooks intent on making the most of all the ingredients available today.
Publication Date: 18 Oct 2010
Size: 228.6 x 276.225mm