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

Hardcover

ISBN 10: 0028610067 ISBN 13: 9780028610061

Publisher: John Wiley & Sons, 1996

Synopsis

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.

About this title

From the Back Cover:

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. 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.

Synopsis:

A comprehensive guidebook for the supermarket and the kitchen covers more than one thousand ingredients, including fifty-eight varieties of fruits, thirty-seven types of meat, and thirty-four cereals and grains.

About this edition

• Publisher: John Wiley & Sons
• Publication date: 1996
• ISBN 10: 0028610067
• ISBN 13: 9780028610061
• Binding: Hardcover
• Number of pages: 685
• Editor: Fortin François, D′Amico Serge