Cooks Encyclopaedia

Discover the indispensable guide to culinary excellence with this comprehensive cook's encyclopedia by Tom Stobart. This paperback edition is a meticulously organized compendium that spans 464 pages, making it a must-have for both novice cooks and seasoned chefs alike. The book is arranged alphabetically, covering a diverse range of ingredients from Abalone to Zampone, enriching your culinary vocabulary with English, foreign synonyms, and scientific names. Dive into the art of cooking with clear explanations of essential cooking methods, including bottling, curing, brining, and more. Each entry illuminates the essence and individuality of ingredients, complemented by illustrative recipes that showcase their application in real-world cooking. Whether you’re exploring the science behind baking powder, understanding the intricacies of bacterial growth, or mastering homemade ketchup, this cookbook transforms your approach in the kitchen. With the wisdom of Tom Stobart, noted explorer and filmmaker, you gain insights into the world of food that blend reference with a delightful reading experience. Highly praised by food enthusiasts and critics alike, this encyclopedia is designed to be your constant companion on the culinary journey, enhancing your skills, knowledge, and enjoyment in the kitchen. Become equipped to create culinary masterpieces and enjoy every dip into this essential resource.

Author: Tom Stobart Publisher: Grub Street
Bind: paperback
Dimensions: 175 x 246 mm
Pages: 464
Publication Date: 30-09-2015

SELECTED AS ONE OF THE GREATEST COOKBOOKS OF ALL TIME BY WAITROSE FOOD ILLUSTRATED Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically from Abalone to Zampone, the majority of entries in the book deal with the ingredients and processes used in cooking. Tom Stobart says in his Introduction ‘Ingredients are the fundamentals of cookery and every cook who hopes to excel should know about them…’ Likewise with methods and science in the kitchen, Stobart explains all the common processes from bottling brewing, brining, curing, smoking and vacuuming. Hundreds 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 travelled widely, both as an explorer and a film maker, and his book was informed by an eye for telling details. Many fans say they would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again. It explains the world of the kitchen, whether you’re a beginner or an old hand, revealing the facts behind foods, equipment and techniques. Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you’ll be better equipped to return to the stove. ‘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, author of The Oxford Companion to Food