Cook's Encyclopaedia

Nonfiction, Food & Drink, Reference
Cover of the book Cook's Encyclopaedia by Tom Stobart, Grub Street Publishing
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Author: Tom Stobart ISBN: 9781910690833
Publisher: Grub Street Publishing Publication: November 22, 2016
Imprint: Grub Street Cookery Language: English
Author: Tom Stobart
ISBN: 9781910690833
Publisher: Grub Street Publishing
Publication: November 22, 2016
Imprint: Grub Street Cookery
Language: English

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

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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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