Cook's Encyclopaedia

Cook's Encyclopaedia ebook complet au format Pdf, ePub et Kindle. Cook's Encyclopaedia de Tom Stobart, publié par Grub Street Publishers le 2016-11-22 avec 576 pages. Cook's Encyclopaedia est l'un des livres populaires de Cooking parmi de nombreux autres livres complets sur amazon kindle illimité, cliquez sur Obtenir un livre pour commencer à lire et télécharger des livres en ligne gratuitement dès maintenant. Obtenez plus d'avantages avec l'essai gratuit Kindle Unlimited, vous pouvez lire autant de livres que vous le souhaitez maintenant.

  • Cook's Encyclopaedia

  • Auteur : Tom Stobart
  • Editeur : Grub Street Publishers
  • Isbn Code : 191069083X
  • Genre : Cooking
  • Nombre de pages : 464
  • Date de publication : 2016-11-22
  • Évaluation des livres 4.5
    Par 38 lecteurs

A descriptive compendium of just about everything we eat and how we cook it—selected as “one of the greatest cookbooks of all time” (Waitrose Food Illustrated). Arranged alphabetically from Abalone to Zampone, Cook’s Encyclopedia covers the majority of foods and processes used in cooking. Hundreds of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. Cooking processes—including bottling, brewing, brining, curing, smoking, and vacuuming—are explained in great and illuminating detail. The aim is to both entertain and to instruct—in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart traveled widely, both as an explorer and a filmmaker, and his book was informed by an eye for telling details. Many fans say they would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again. It explains the world of the kitchen, whether you’re a beginner or an old hand, revealing the facts behind foods, equipment, and techniques. Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you’ll be better equipped to return to the stove. “A MUST, comprehensive, well-organized and well-written . . . a serious and important work of reference.” —Alan Davidson, author of The Oxford Companion to Food

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