Cook's Illustrated Guide to Fruit: A Comprehensive Visual Identifier to the Fruits of the World with Advice on Selecting, Preparing and Cooking

Kate Whiteman

ISBN 10: 1844768694 ISBN 13: 9781844768691

Verlag: Southwater, 2010

Sprache: Englisch

Zustand: Gebraucht - Befriedigend Softcover

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The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine.

Bestandsnummer des Verk�ufers GOR008297939

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Bibliografische Details

Titel

Cook's Illustrated Guide to Fruit: A Comprehensive Visual Identifier to the Fruits of the World with Advice on Selecting, Preparing and Cooking

Verlag

Southwater

Erscheinungsjahr

2010

Sprache

Englisch

ISBN-10

1844768694

ISBN-13

9781844768691

Einband

Paperback

Zustand

Good

Verk�uferkataloge

�ber diesen Titel

Inhaltsangabe

This is a comprehensive visual identifier to the fruits of the world with advice on selecting, preparing and cooking. It features a full-colour photographic identification guide to fruits, packed with information about their history, varieties, nutritional value, buying, and storing. It includes step-by-step instructions on how to prepare, preserve and cook all kinds of fruits. It is the only reference book on identifying, preparing, preserving and cooking with fruit that you will ever need. This exciting book is a comprehensive, authoritative guide to the fruits of the world and how to use them in the kitchen. It begins with a fascinating introduction, including an illustrated step-by-step guide to preparing, juicing, preserving and cooking with fruit as well as a pictorial guide to equipment and useful techniques. The full-colour reference guide and identifier then goes on to give information about all the common, less well-known and exotic fruits. Facts are given about how and where the fruit is grown alongside essential information on buying, storing, preparing, cooking with and preserving each one. This is the definitive reference guide to the fruits of the world.

�ber die Autorin bzw. den Autor

Kate Whiteman has been a food writer and editor for almost thirty years. She has translated and edited numerous books for such eminent chefs as the Roux Brothers, Raymond Blanc and Pierre Koffman, and is herself the author of three books: Microwave Fish Cooking, Brittany Gastronomique and The Italian Ingredients Cookbook. She indulges her love of food in her capacity as restaurant inspector and travels extensively in search of new and exciting taste sensations.

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