The Cook's Encyclopedia: Ingredients and Processes

by Tom Stobart

Book Overview

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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0060141271
• ISBN13: 9780060141271
• Release Date: January 1981
• Publisher: HarperCollins Publishers
• Length: 547 Pages
• Weight: 2.35 lbs.

Customer Reviews

Very Useful and Interesting

This is a useful and informative book to have around. It also has some recipes, such as for nettle beer, pasta, tips on cooking wild rice, how to make ketchup, mayonnaise(along with possible origins), tofu (as in hot to make it), and plenty of ideas of what to do with food ingredients you might not have known about so easily otherwise. Few of the recipes are detailed or as you would find them in a cookbook (many are more like ideas or guidelines), but anyone with basic knowledge of cooking would be able to figure something out to do with a specific ingredient or process. One recipe I just stumbled upon that I am sure to try is Ragi Dosas, made with millet, an ingredient I have been a bit puzzled by. I would say it's also not a bad gift for the experienced cook or cook looking to get acquainted with many ingredients and processes. This certainly makes a comprehensive addition to my cookbook library.