The Cook's Encyclopaedia: Ingredients & Processes
Condition: SECONDHAND
This is a secondhand book. The jacket image is a photograph of the exact copy we have in stock. This image shows the condition of this book. Further condition remarks are below.
Author: Tom Stobart
Binding: Hardback
Published: B.T. BATSFORD LTD, 1980
Condition:
Book: Good
Jacket: Very good
Pages: Good, price clipped
Markings: No markings
Tom Stopart's The Cook's Cyclopaedia: Ingredients & Processes presents an exhaustive guide to the culinary world, meticulously detailing a vast array of ingredients and fundamental cooking techniques. This comprehensive volume instructs readers on the science and art behind successful food preparation, from basic knife skills to complex flavor profiles. It uncovers the secrets of various global cuisines, offering practical advice for both novice cooks and seasoned chefs. Stopart's authoritative voice and clear explanations make this an indispensable reference for anyone passionate about mastering the kitchen. The book chronicles essential processes, ensuring a deeper understanding of how food transforms through heat, fermentation, and other methods.
Author: Tom Stobart
Binding: Hardback
Published: B.T. BATSFORD LTD, 1980
Condition:
Book: Good
Jacket: Very good
Pages: Good, price clipped
Markings: No markings
Tom Stopart's The Cook's Cyclopaedia: Ingredients & Processes presents an exhaustive guide to the culinary world, meticulously detailing a vast array of ingredients and fundamental cooking techniques. This comprehensive volume instructs readers on the science and art behind successful food preparation, from basic knife skills to complex flavor profiles. It uncovers the secrets of various global cuisines, offering practical advice for both novice cooks and seasoned chefs. Stopart's authoritative voice and clear explanations make this an indispensable reference for anyone passionate about mastering the kitchen. The book chronicles essential processes, ensuring a deeper understanding of how food transforms through heat, fermentation, and other methods.