- Paperback: 464 pages
- Publisher: Grub Street (31 July 2004)
- Language English
- ISBN-10: 1904010695
- ISBN-13: 978-1904010692
- Product Dimensions: 24 x 16.4 x 3.4 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (3 customer reviews)
- Amazon Bestsellers Rank: 803,577 in Books (See Top 100 in Books)
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Product Description
Amazon.co.uk Review
Here in 450 pages is a descriptive compendium of just about everything we eat and how we cook it or otherwise transform it from a lower state of edibility to a higher. Hundreds, if not thousands, of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question.
Cooking processes are explained in great and illuminating detail. The aim is both to entertain and to instruct--in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart has travelled widely, both as an explorer and a film maker, and his book is everywhere informed by an eye for telling details and an ability to evoke the background and context of the ingredients he describes. One of the reasons why the book came to be written, he points out in his Introduction, is his love of open-air markets around the world.
The very comprehensiveness of The Cook's Encyclopaedia invites one to play a kind of game, finding items that haven't been included. Sea cucumber? "...a holothurian, a roughly sausage-shaped relative of the sea-anemone..." Oh, all right, then. Carageen? "...a tufted and fan-like seaweed..." Isinglass? "..an equivalent of gelatine made from the swim-bladders of sturgeon..." This is an endlessly fascinating and browsable book. Nigella? "A plain-looking species of love-in-the-mist with creamy flowers..."--Robin Davidson --This text refers to an out of print or unavailable edition of this title.
Review
"'A Must, comprehensive, well-organized and well-written...This is a serious and important work of reference, but it is also extremely readable. Those who acquire it will find themselves dipping into it constantly and that it affords them as much pleasure as instruction.' Alan Davidson, Oxford Companion to Food"
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Customer Reviews
Most Helpful Customer Reviews
4 of 4 people found the following review helpful
Format:Hardcover
If you are a keen cook, or looking for a gift for one, you should look no futher than this Cook's Encyclopaedia. It's a terrific reference book for taking the pain out of approaching new ingredients (WHAT DOES ONE DO WITH AN ARTICHOKE?) or needing to understand techniques.
It has few recipes but this is not why you need it. Your recipe books need this on the shelf beside them! Go on, treat yourself!
3 of 3 people found the following review helpful
Format:Paperback
I first bought this book 20 odd years ago and has remained my constant companion in the kitchen. Thoughful and full of insights this book has an article on just about every ingredient you are likely to come across at home or abroad.
The Cook's Encyclopaedia should be bought by or for any one with an interest in food and cookery and read cover to cover when first purchased and after that it should always be within hands reach.
The Cook's Encyclopaedia should be bought by or for any one with an interest in food and cookery and read cover to cover when first purchased and after that it should always be within hands reach.
2 of 2 people found the following review helpful
Format:Paperback
I have had this book since its original publication and it still entertains and informs me. No-one who cooks should be without it. Informative? Extremely. Quirky? Definitely. On my top three favourite book lists
David Redfern
David Redfern
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