Celebrating the diversity and bounty of foods available today, The Cook’s Bible of Ingredients is a visual encyclopedia of more than 1200 foods and ingredients.
Each of the chapters is devoted to a particular group of ingredients, be it meat, fish, vegetables or oils and flavourings.
Complementing the photos are extended descriptions of the characteristics, origins and uses of each ingredient, and each chapter is introduced by a short thematic essay.
This book is an invaluable reference source for anyone who loves to cook or who just loves food.
