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In today's global market, cooks are constantly coming across unusual or unknown ingredients in recipes; it seems that almost every day new varieties of fruit and vegetables, rare meats, exotic spices, and flavorings are available at supermarkets, butchers', and farmers' markets.
The ultimate comprehensive 'show and tell' reference to ingredients from around the globe, The Illustrated Cook's Book of Ingredients showcases fresh food and explains how to get the best out of it. Packed with annotated images and expert information that tells which varieties are best, and how to buy, store, and eat them, more than 250 "simple classic" recipes, and over 2,500 photographs, The Illustrated Cook's Book of Ingredients is an invaluable reference for food lovers and cooks intent on making the most of all the ingredients available today.
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Carl Butler
reviewed The Illustrated Cook's Book of Ingredients on December 01, 2010 The Illustrated Cook's Book of Ingredients
The Illustrated Cook's Book of Ingredients features information on over 2500 ingredients from meat and fish to vegetables and flavourings. It offers advice on how to buy, store, prepare and cook each of them for optimum results. The book also includes 200 classic recipes.
I really love this book. The variety of ingredients is outstanding. I love seeing the familiar and unfamiliar ingredients and love learning about their uses. I cook a lot, but I still found there were whole pages where all of the items were unfamiliar, such as the fish and sausages section; two ingredients that I have limited experience with. I even learned some new things about ingredients I use all of the time. For instance, did you know that you can eat rutabaga raw? I didn't.
The photographs in this book are large, stunning, plentiful, well labelled and annotated. This not only allows the reader to really get a good look at the ingredient, but it also gives them vital information about it. I found this particularly important. It will really come in handy if I have to hunt down a new ingredient at the grocery or speciality store.
I haven't made any of the recipes yet. I've been too busy learning about the new ingredients I've encountered. When I do make one, I'll likely start with one of the following: borscht (p. 215), baba ganoush (p. 261), riata (p. 239) or moussaka (p. 118).
The table of contents is a bit sparse and only lists the major section headings. The extensive index, though, more than makes up for it. I love that the recipe names are in italics. This makes them very easy to find. I also love that you can look up the recipes from the main ingredient or by the name of the recipe itself.
Highly Recommended. The next time I come across an unfamiliar ingredient (or a reference to it), this will be the first book I consult.
For more information about this book or to browse inside, please visit the DK Publishers website.
I'd like to thank those nice people at DK Canada for this review copy.
The Illustrated Cook's Book of Ingredients by DK Publishing, Dorling Kindersley (DK Publishers), ©2010. ISBN 9780756667306(format), 544p.
This review is also available on my blog, Daisy's Book Journal.
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