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1 of 1 people found the following review helpful
5.0 out of 5 stars Fantastic Guide!
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...
Published on 14 Dec 2010 by GemmaW

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4 of 4 people found the following review helpful
3.0 out of 5 stars Quite good, but a little too expensive for its money
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...
Published on 22 Sep 2000


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4 of 4 people found the following review helpful
3.0 out of 5 stars Quite good, but a little too expensive for its money, 22 Sep 2000
By A Customer
This review is from: Ingredients (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...
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1 of 1 people found the following review helpful
4.0 out of 5 stars Good book, good pictures, 7 Feb 2013
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This review is from: Ingredients: (With Meat Chart) (Paperback)
Summarizing plenty of ingredients. A nice collection of different items and plenty of unknown items that you can look up.
Decent book.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Fantastic Guide!, 14 Dec 2010
This review is from: Ingredients (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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1 of 1 people found the following review helpful
5.0 out of 5 stars Yummy Ingredients, 22 Nov 2010
This review is from: Ingredients (Paperback)
As a novice cook, this book has inspired me to get into the kitchen and really make use of the ingredients it outlines.

The photography in this book is beautiful, and it really is an essential guide in outlining exactly how to use the most basic food stuffs. For example, I really appreciated which oils were best to use on salads, and which to use for actual cooking, which the section on pulses has opened my eyes to how they can be incorporated into meals.

I would recommend this as a great guide for the ameteur cook
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1 of 1 people found the following review helpful
5.0 out of 5 stars Comestibles: just picture them!, 17 Jan 2004
By 
Robin Benson - See all my reviews
(TOP 500 REVIEWER)    (VINE VOICE)    (REAL NAME)   
This review is from: Ingredients (Paperback)
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. The twelve chapters cover it all, for instance, Baking Goods and Additives include sprinkles and sparkling cachous, Berries include twelve types of bramble and Tea has twenty-seven types, each shown in a white saucer.

Apart from the comprehensiveness the reason I love this book is the way it looks. Each spread has an overall still-life colour photo (shot from above) with the relevant foods carefully positioned and lit to show what they look like, short captions are overprinted on the clear space between items. The pages are uncluttered by design elements, the paper is glossy, the printing first-class, I must say that to see food presented in this way is quite stunning. The ultimate coffee-table book of grub.

* If you are an illustrator or artist this book will be the only one you'll need for reference.
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7 of 9 people found the following review helpful
5.0 out of 5 stars an excellent pictorial reference, invaluable for teaching,, 13 Mar 2002
This review is from: Ingredients (Cookery) (Paperback)
I use this book for teaching NVQ Food Preparation classes. With the demise of the 'family meal' most students have never seen such a wide variety of ingredients. the pictures are excellent with a good selection of varieties...
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3 of 4 people found the following review helpful
4.0 out of 5 stars 'The nuts & bolts of food' in glorious colour!, 14 May 2007
This review is from: Ingredients (Paperback)
'Containing more than 2000 colour photographs of produce from both hemispheres, with text that takes away any confusion, this is a fascinating comprehensive guide to all you need about the nuts and bolts of food.
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.......'

Measuring in at 27.5 cm x 21 cm x 2 cm this is a weighty paperback with 383 high quality, shiny pages split over chapters:

1. Herbs, Spices & Seeds
2. Spreads, Flavourings, Baking Goods & Preserves
3. Oils, Margarines & Fats
4. Dairy & Farm Produce
5. Fruit, Vegetables & Fungi
6. Flours, Grains, Cereals & Pasta
7. Fresh & Preserved Seafood
8. Fresh & Processed Meats (also shows 'cuts' of meat)
9. Poultry & Game
10. Beverages
11. 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' & 'tatties' (turnips & 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 crème brūlée.'
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5.0 out of 5 stars Brilliant, 27 April 2014
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This review is from: Ingredients: (With Meat Chart) (Paperback)
If you have a food identity exam this book is great for learning all the fish fruit and vegetables also has all the meat. Also has all other foods.
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5.0 out of 5 stars Great guide book for a foreigner who wants to cook ..., 26 Nov 2013
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This review is from: Ingredients: (With Meat Chart) (Paperback)
Great guide book for a foreigner who wants to cook from the local market. And I enjoy so much the lots of lovely pictures. I have it in 2 languages. :)
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3.0 out of 5 stars Good item, 23 Nov 2013
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This review is from: Ingredients (Paperback)
Useful for budding chefs or cooks, it is really informative and very very useful full of great information and tips
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Ingredients: (With Meat Chart)
Ingredients: (With Meat Chart) by Jill Cox (Paperback - 15 Jun 2012)
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