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2 Local Warehouse Cooking and Food- General
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The Visual Food Encyclopedia: The Definitive Practical Guide to Food and Cooking

by

The Visual Food Encyclopedia: The Definitive Practical Guide to Food and Cooking Cover

ISBN13: 9780028610061
ISBN10: 0028610067
All Product Details

 

Synopses & Reviews

Publisher Comments:

The Visual Food Encyclopedia What does a tree tomato look like? What's the difference between a turnip and a rutabaga? Where does malanga come from? How do you trim an artichoke bottom? The Visual Food Encyclopedia answers all these food questions—and thousands more. 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, including:
  • 70 different kinds of vegetables
  • 63 varieties of fruits
  • 37 types of meat
  • 62 species of fish
  • 34 different cereals and grains
  • 47 herbs, spices, and condiments
  • 30 kinds of cheese and milk products
  • Varieties of nuts and seeds, mushrooms, seaweed, sugars, fats and oils, and coffee and tea.
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. From the novice cook to the experienced chef, there are timeless lessons to be learned from The Visual Food Encyclopedia.

Synopsis:

What does a tree tomato look like? What?s the difference between a turnip and a rutabaga? Where does malanga come from? How do you trim an artichoke bottom? The Visual Food Encyclopedia answers all these food questions ? and thousands more.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, including:? 70 different kinds of vegetables? 63 varieties of fruits? 37 types of meat? 62 species of fish? 34 different cereals and grains? 47 herbs, spices and condiments? 30 kinds of cheese and milk products? Varieties of nuts and seeds, mushrooms, seaweed, sugars, fat and oils, and coffee and tea.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 techniques are clearly illustrated with original step-by-step photographs.This unique book doesn?t ignore health benefits 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 is 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/From the novice cook to the experienced chef, there are timeless lessons to be learned from The Visual Food Encyclopedia.

Synopsis:

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.

Description:

Includes bibliographical references (p. 678-680) and index.

Table of Contents

Nutrients.

Vegetable.

Legumes.

Fruits.

Nuts and Seeds.

Seaweed.

Mushrooms.

Cereals and Grains.

Fish.

Crustaceans.

Mollusks.

Herbs, Spices, and Condiments.

Meat.

Variety Meats.

Delicatessen.

Poultry.

Milk Products.

Sugar, Cacao, and Carob.

Fats and Oils.

Cooking Ingredients.

Coffee and Tea.

Glossary.

Bibliography.

Index.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

scrappin1lyons, March 11, 2011 (view all comments by scrappin1lyons)
I am a 56 year young female. I work away from home a lot so when I am home I like to put 100% into my hobbies. This is an excellent book of knowledge. If there is one book that every kitchen should have it is this one! I have been known to just lay out in the hammock and look through this book. I love it! I love to cook! I love to see others enjoy my cooking. I love cookbooks! Thank you for such a wonderful web site. My daughter is traveling to Portland Oregon and mentioned on facebook that she was visiting your book store there ( for hours ) so I looked up your website....I WILL be back. Thanks
Was this comment helpful? | Yes | No

Product Details

ISBN:
9780028610061
Other:
Frommer
Publisher:
John Wiley & Sons
Author:
ois Fortin
Author:
Fortin, Fran&ccedil OIS
Author:
Fortin, Fran
Author:
ois
Author:
Frommer's
Author:
231
Author:
D'Amico, Serge
Author:
&
Author:
Fran
Location:
New York :
Subject:
General
Subject:
Cookery
Subject:
Dictionaries
Subject:
Food
Subject:
Cookery -- Encyclopedias -- Pictorial works.
Subject:
Food -- Encyclopedias.
Subject:
Cookery -- Encyclopedias.
Subject:
Cooking and Food-General
Subject:
General Cooking
Subject:
Food & Drink (general)
Copyright:
Series Volume:
bk. 5
Publication Date:
19961015
Binding:
HARDCOVER
Language:
English.
Illustrations:
Yes
Pages:
688
Dimensions:
11.16x8.70x1.38 in. 4.76 lbs.

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Related Subjects

The Visual Food Encyclopedia: The Definitive Practical Guide to Food and Cooking New Hardcover
0 stars - 0 reviews
$59.95 In Stock
Product details 688 pages John Wiley & Sons - English 9780028610061 Reviews:
"Synopsis" by , What does a tree tomato look like? What?s the difference between a turnip and a rutabaga? Where does malanga come from? How do you trim an artichoke bottom? The Visual Food Encyclopedia answers all these food questions ? and thousands more.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, including:? 70 different kinds of vegetables? 63 varieties of fruits? 37 types of meat? 62 species of fish? 34 different cereals and grains? 47 herbs, spices and condiments? 30 kinds of cheese and milk products? Varieties of nuts and seeds, mushrooms, seaweed, sugars, fat and oils, and coffee and tea.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 techniques are clearly illustrated with original step-by-step photographs.This unique book doesn?t ignore health benefits 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 is 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/From the novice cook to the experienced chef, there are timeless lessons to be learned from The Visual Food Encyclopedia.
"Synopsis" by , 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.

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