The Cook's Encyclopaedia
Edition: New Ed edition
Publisher: Grub Street Publishing
Published: October 31, 1998
Format: Hardcover
Number of pages: 464
ISBN-13: 9781902304007
Subjects: General cookery; Reference works; Cooking
Description: Arranged Alphabetically from Abalone to Zampone, the majority of entries in this book deal with the ingredients an processes used in cooking. Tom Stobart says in his Introduction - 'Ingredients are the fundamentals of cookery and every cook who hopes to excel should know about them...What I have tried to do is to list as wide a range as possible to give some of their background and to identify their particular characteristics.' Likewise with methods and science in the kitchen, Stobart explains all the common processes from bottling, brewing, brining, curing and smoking.'