The Cook's Bible of Ingredients

Author: Margaret Brooker

Publisher: New Holland; 2005; hard cover with dust jacket; ISBN 9781845370398; 272 full-colour pages (incl. index), plus endpapers; size 24 x 31 cm

Condition: VG both book and d/jacket; almost new.

...It is an axiom of cookery that every dish starts with basic ingredients. Whether it is a simple salad or a lavish feast, it is by combining two or more ingredients that we begin the process of creating 'food'. Even those fruits and vegetables that can be eaten on their own, merely washed as they come off the tree or out of the ground, take on different flavours when they are combined with other items, whether raw or cooked. ... offers concise information, accompanied by full-colour photographs, of over 1000 ingredients, giving cooks a valuable visual reference of all the essential components that we use to create our meals...

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