The World Encyclopedia of Cooking Ingredients

by Christine Ingram

A Comprehensive illustrated reference guide to the ingredients of the world. Detailed descriptions of every type of produce from commonly used fruits and vegetables to exotic fish and shellfiss - Practical advice on buying, storing, preparation, culinary uses, step-by-step information on kitchen equipment.

Genres: Cookbooks, Reference

512 pages, Unknown Binding

First published November 27, 2002

Reviews

[Mai Radhiallah · Rating 4 out of 5]

Saya beritahu anda, buku ini sangat imut dengan beratus-ratus gambar dan informasi. Tak sangka saya akan membaca ensikopedia setebal ini. Telur, dairy milk, keju, teh, kopi.. segala-galanya. Tambahan sejarah dan lokasi makanan tersebut dijumpai. Membaca buku ini membuatkan saya berasa tenang dengan kedatangan keju disetiap makanan orang melayu. Popia keju, goreng pisang keju, apam balik keju. Percayalah ini suatu revolusi makanan yang tak tertahan lagi.

[Prashant Raturi · Rating 4 out of 5]

amazing one

[Abhishek · Rating 5 out of 5]

Good

[Kerry · Rating 5 out of 5]

This book is an absolutely handy reference to keep on hand whenever you want to look up something specific. I'm not sure if it has every food ever known to man, but it has a very nice variety for the American palate.

[Krishnasai · Rating 5 out of 5]

it's the best thing to read at this time to become concious about the ingredients