Ingredients: (With Meat Chart) Paperback – 15 Jun 2012
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About the Author
Dutch-born Loukie Werle is food editor at House & Garden and Good Health magazines and the author of cookbooks.
Top customer reviews
From the introduction:
'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 around 27.5 cm x 21 cm x 2 cm this is a weighty paperback with colourful, durable covers opening up to 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
11. From Around the World
twixt an introduction and a 6-page index.
Each chapter opens with a page of relevant information, followed by ‘the ingredients’.
Text examples ~
A semi-hard, English cheese, made from cow's milk. It has a flaky texture and sweetish aftertaste.'
'La Ratte Potato :
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.'
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.'
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.'
Cut from the thick, central part of the fillet, it is usually roasted to make two servings.'
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.'
An invaluable reference and I couldn’t be without my copy.
i hope this book makes you find an independent outlet.
ie, walk into your local butcher and ask for a 'pluck'!
do you buy a 'hen' or 'stag' turkey @ xmas?
107 different pictures/discriptions of cheese!
read this book and feel very hungry.
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.
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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