The Visual Food Encyclopedia: The Definitive Practical Guide to Food and Cooking - Hardcover

 
9780028610061: The Visual Food Encyclopedia: The Definitive Practical Guide to Food and Cooking
Hardcover
ISBN 10: 0028610067 ISBN 13: 9780028610061
Verlag: MACMILLAN GENERAL REFERENCE, 1996

Inhaltsangabe

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.

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Über die Autorin bzw. den Autor

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.

Von der hinteren Coverseite

The Visual Food Encyclopedia What does a tree tomato look like? What's the difference between a turnip and a rutabaga? Where does malanga come from? How do you trim an artichoke bottom? The Visual Food Encyclopedia answers all these food questions—and thousands more. The Visual Food Encyclopedia is the cook's companion in the market and the kitchen, illustrating and explaining everything other cookbooks assume you already know. It takes you by the hand and, with a no-nonsense approach, tells you how to look for freshness, when to buy each ingredient at its peak, how to store it once you get it home, and the best methods of preparation and cooking. This extensive guide covers more than 1,000 ingredients, including:

  • 70 different kinds of vegetables
  • 63 varieties of fruits
  • 37 types of meat
  • 62 species of fish
  • 34 different cereals and grains
  • 47 herbs, spices, and condiments
  • 30 kinds of cheese and milk products
  • Varieties of nuts and seeds, mushrooms, seaweed, sugars, fats and oils, and coffee and tea.
In large part, the explaining is done with pictures, over 1,200 of them. The state-of-the-art computer images are so clear and richly colored, you'll want to eat the food right off the page. And because you just have to see how some things are done, like cutting a chicken into serving pieces, basic tecniques are clearly illustrated with original step-by-step photographs. This unique book doesn't ignore health concerns either. All the entries include nutritional highlights. A glossary of terms along with a comprehensive index of the technical and most commonly known names for each entry are provided at the end of the book. Plus, while this is an encyclopedia, not a cookbook, serving ideas and traditional recipes using selected ingredients are featured. From the novice cook to the experienced chef, there are timeless lessons to be learned from The Visual Food Encyclopedia.

Aus dem Klappentext

The Visual Food Encyclopedia What does a tree tomato look like?What's the difference between a turnip and a rutabaga? Where doesmalanga come from? How do you trim an artichoke bottom? The VisualFood Encyclopedia answers all these food questions—andthousands more. The Visual Food Encyclopedia is the cook'scompanion in the market and the kitchen, illustrating andexplaining everything other cookbooks assume you already know. Ittakes you by the hand and, with a no-nonsense approach, tells youhow to look for freshness, when to buy each ingredient at its peak,how to store it once you get it home, and the best methods ofpreparation and cooking. This extensive guide covers more than1,000 ingredients, including:

  • 70 different kinds of vegetables
  • 63 varieties of fruits
  • 37 types of meat
  • 62 species of fish
  • 34 different cereals and grains
  • 47 herbs, spices, and condiments
  • 30 kinds of cheese and milk products
  • Varieties of nuts and seeds, mushrooms, seaweed, sugars, fatsand oils, and coffee and tea.
In large part, the explaining is done with pictures, over 1,200 ofthem. The state-of-the-art computer images are so clear and richlycolored, you'll want to eat the food right off the page. Andbecause you just have to see how some things are done, like cuttinga chicken into serving pieces, basic tecniques are clearlyillustrated with original step-by-step photographs. This uniquebook doesn't ignore health concerns either. All the entries includenutritional highlights. A glossary of terms along with acomprehensive index of the technical and most commonly known namesfor each entry are provided at the end of the book. Plus, whilethis is an encyclopedia, not a cookbook, serving ideas andtraditional recipes using selected ingredients are featured. Fromthe novice cook to the experienced chef, there are timeless lessonsto be learned from The Visual Food Encyclopedia.

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Verlag
MACMILLAN GENERAL REFERENCE
Erscheinungsdatum
1996
Sprache
Englisch
ISBN 10 
0028610067
ISBN 13 
9780028610061
Einband
Gebundene Ausgabe
Anzahl der Seiten
688
Herausgeber
Fortin Francois
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
Nicht verfügbar