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Product Description
Product Description
What are the names of all those delicious apples that are often sold unlabelled at fruit and vegetable markets or that are piled up in all colours and shapes in the display cases at the entrance to the supermarket? They might be called Pink Lady, Empire or Firmgold - and you wonder which types originally gave rise to these hybrids. At any rate, it's been a long time since they originated exclusively in one country. Trying to distinguish between the many varieties of blue-mould cheese takes more time than the layperson's patience will allow. Nevertheless, he would be happy to know whether or not a Blue Castello would be a tasty alternative to his favourite Danablu. And since Asian cooking styles have begun to enjoy enormous popularity, public interest in these exotic delicacies has increased immensely. However, the origins or uses of these ingredients in the kitchen are often still unknown. This well structured and highly informative reference book provides help with all of these questions, identifies approximately 2000 ingredients by name and describes their composition and uses. This book will help cooks - and everyone who likes to eat - find their way through the world's jungle of ingredients.
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Customer Reviews
Most Helpful Customer Reviews
3 of 3 people found the following review helpful
`Ingredients`, identifies approximately 2000 ingredients by name and describes their composition and uses.
14 May 2007
Format:Paperback
`As you will see in the following pages, we have made a point of showing fresh foods as you would expect to buy them.
I'm sure you will agree that photographer, Paul Gosney, has taken a wonderful series of shots, after overcoming all sorts of problems, such as fresh herbs instantly wilting under studio lights, odoriferous cheeses running amok in the heat, and fresh fish dripping infuriatingly over pristine, white backgrounds.'
(n.b with this in mind, the fish, meats, offal and game (including feathered game) sections may not be for the faint-hearted!)
`The resulting photographs, together with Jill and Loukie's commentary, provide an easily used, but comprehensive reference book for everyone interested in food and the incredibly wide range of wonderful ingredients available today.......'
Large format paperback with 383 high quality, shiny pages split over chapters:-
Herbs, Spices & Seeds
Spreads, Flavourings, Baking Goods & Preserves
Oils, Margarines & Fats
Dairy & Farm Produce
Fruit, Vegetables & Fungi
Flours, Grains, Cereals & Pasta
Fresh & Preserved Seafood
Fresh & Processed Meats (also shows `cuts' of meat)
Poultry & Game
Beverages
From Around the World
with an introduction and a 6-page index.
Text examples:-
`Wensleydale'
`A semi-hard, English cheese, made from cow's milk. It has a flaky texture and sweetish aftertaste.'
`La Ratte'
`A small, long and knobbly early variety with firm flesh.
It has a superb nutty taste. Good for use in salads and for boiling.'
`Red Onion'
`Known to Americans as the `Spanish Onion', it is mild and sweet in flavour and is delicious eaten raw in salads and antipasto.'
`Flageolet'
`Small green beans with a subtle flavour. The French serve them with roast leg of lamb with garlic. Available fresh on the Continent, and dried or canned in the UK.
Cooking time about 40 minutes.'
`Zander'
`A round, perch-like, freshwater fish which is sometimes available fresh or, more likely, frozen.
Delicious in fish stews or baked, I can also be steamed, poached or microwaved.'
`Chateaubriand'
`Cut from the thick, central part of the fillet, it is usually roasted to make two servings.'
`Haggis'
`The classic Scottish dish, customarily served on `Burn's Night' (January 25th) when the dish is `piped' in. Made from the liver, heart and lungs of sheep, mixed with suet, oats and mutton or beef, and stuffed sausage-like into a paunch.
Traditionally served with bashed `neeps' and `tatties' (turnips and potatoes).
Simmer in water until heated through, about 30 minutes.
`Earl Grey'
`A classic black tea from China or Darjeeling, scented with oil from the peel of the bergamot, a small Cantonese orange. Sugar enhances the flavour of scented teas, but milk should be avoided.'
`Gundabluey Mud'
`A paste made from ground wattleseed.
Used as a flavouring agent for dairy-based recipes, such as custards, milk shakes, ice cream, yoghurt and creme brulée.'
I'm sure you will agree that photographer, Paul Gosney, has taken a wonderful series of shots, after overcoming all sorts of problems, such as fresh herbs instantly wilting under studio lights, odoriferous cheeses running amok in the heat, and fresh fish dripping infuriatingly over pristine, white backgrounds.'
(n.b with this in mind, the fish, meats, offal and game (including feathered game) sections may not be for the faint-hearted!)
`The resulting photographs, together with Jill and Loukie's commentary, provide an easily used, but comprehensive reference book for everyone interested in food and the incredibly wide range of wonderful ingredients available today.......'
Large format paperback with 383 high quality, shiny pages split over chapters:-
Herbs, Spices & Seeds
Spreads, Flavourings, Baking Goods & Preserves
Oils, Margarines & Fats
Dairy & Farm Produce
Fruit, Vegetables & Fungi
Flours, Grains, Cereals & Pasta
Fresh & Preserved Seafood
Fresh & Processed Meats (also shows `cuts' of meat)
Poultry & Game
Beverages
From Around the World
with an introduction and a 6-page index.
Text examples:-
`Wensleydale'
`A semi-hard, English cheese, made from cow's milk. It has a flaky texture and sweetish aftertaste.'
`La Ratte'
`A small, long and knobbly early variety with firm flesh.
It has a superb nutty taste. Good for use in salads and for boiling.'
`Red Onion'
`Known to Americans as the `Spanish Onion', it is mild and sweet in flavour and is delicious eaten raw in salads and antipasto.'
`Flageolet'
`Small green beans with a subtle flavour. The French serve them with roast leg of lamb with garlic. Available fresh on the Continent, and dried or canned in the UK.
Cooking time about 40 minutes.'
`Zander'
`A round, perch-like, freshwater fish which is sometimes available fresh or, more likely, frozen.
Delicious in fish stews or baked, I can also be steamed, poached or microwaved.'
`Chateaubriand'
`Cut from the thick, central part of the fillet, it is usually roasted to make two servings.'
`Haggis'
`The classic Scottish dish, customarily served on `Burn's Night' (January 25th) when the dish is `piped' in. Made from the liver, heart and lungs of sheep, mixed with suet, oats and mutton or beef, and stuffed sausage-like into a paunch.
Traditionally served with bashed `neeps' and `tatties' (turnips and potatoes).
Simmer in water until heated through, about 30 minutes.
`Earl Grey'
`A classic black tea from China or Darjeeling, scented with oil from the peel of the bergamot, a small Cantonese orange. Sugar enhances the flavour of scented teas, but milk should be avoided.'
`Gundabluey Mud'
`A paste made from ground wattleseed.
Used as a flavouring agent for dairy-based recipes, such as custards, milk shakes, ice cream, yoghurt and creme brulée.'
3 of 3 people found the following review helpful
Format:Paperback
As a non-native teacher of English and as someone who loves food, I was looking for a book that would clarify all the confusion I feel when reading English recipes and provide pictures, so my students and I work out the exact word. The book is good for that. It has definetely help clarify certain points and I am sure it will continue to do so in the future.However, it does become too detailed sometimes. But the biggest dissapointment was the orientation. The authors spent many pages describing Australian or Asian products which are rare or non-existent in Europe, althought they say the book was especially edited for Europe and the UK. Summary:If you are a true kitchen fan or have special reasons too buy this book, it won't disappoint you. If not...
1 of 1 people found the following review helpful
Format:Paperback
Ingredients provides a fantastic pictoral guide for hundreds of ingredients. It's really helpful for budding cooks and also masterchefs! It came in really useful in identifying those ingredients that you recognise but never know the name of. The guide is really easy to use and covers a huge variety of different types of ingredients. Definitely a must for any kitchen book shelf! I thought it was really good value for money as it was so comprehensive and the pictures/descriptions were of outstanding quality.
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Most Recent Customer Reviews
A must-have for all cooks and food lovers
This is an absolutely gorgeous book for anyone who loves food, who was perplexed by an ingredient in a recipe, or who wonders what that spice lurking at the back of the cupboard is... Read more
Published 11 months ago by Sue de Nimes
Yummy Ingredients
As a novice cook, this book has inspired me to get into the kitchen and really make use of the ingredients it outlines. Read more
Published 18 months ago by katie1405
Comestibles: just picture them!
What an amazing book. With about three thousand entries in the index this surely must be the definitive visual volume of what food looks like. Read more
Published on 17 Jan 2004 by Robin Benson
Excellent investment for people who love cooking
I actually bought the Dutch edition of the book. I found it a great investment: great pictures of a huge amount of ingredients of every kind, from fish through meat through cheese... Read more
Published on 10 Feb 2003 by A. Dominguez Burgos
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