The cook's book
By: by Howard Hillman ; co-authors, Shannon OCork, Dana Shilling ; special research, Cherry Dumaual ; illustrated by Anistatia Gallegos.
Contributors: OCork, Shannon.; Shilling, Dana.
Publisher: Avon Books
Published: 1981
Place of publication: New York, N.Y
Language: eng
Number of pages: 559
Subjects: Food -- Encyclopedias.
Description: Abstract: Essential tips and insights are provided as a reference source on over 1000 distinct cooking ingredients for homemakers and professional cooks; ingredients are listed alphabetically, from abalone to yogurt. Advancing the basic understanding of recipe ingredient characteristics diminishes reliance on fixed recipes, and allows for an enhanced creativity in preparing wholesome dishes. Detailed tabulations of nutrient composition of all foods (including water, food energy, protein) are also reported, as are tables for metric conversion, and a nutrition primer. (wz).
Notes: Bibliography: p. 531-538.
Includes index.