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Cook's Ingredients, by Adrian Bailey
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Book by Adrian Bailey
- Sales Rank: #1535332 in Books
- Brand: Brand: William Morrow Cookbooks
- Published on: 1980-11-01
- Released on: 1980-11-01
- Original language: English
- Number of items: 1
- Dimensions: 1.01" h x 8.81" w x 11.27" l,
- Binding: Hardcover
- 304 pages
- Used Book in Good Condition
Amazon.com Review
Adrian Bailey, wine-magazine editor, food journalist, and author of several cookbooks, brings the culinary know-how; and Philip Dowell, contributor to the Time/Life Foods of the World series, furnishes the photographic excellence for this innovative and useful food guide. The setup is elegantly attractive and extremely practical. Part I is all pictures (Dowell spent more than a year collecting the color plates), with similar food items (usually life-size) shown together on one page for easy comparison. Divvied up among a number of food categories--such as herbs, oil, cheese, and vegetables, dried pulses, fruit, baking goods, and pasta, fish, poultry, game, and sausages, coffee, tea, and alcoholic drinks--each pictured ingredient is followed by a brief but informative paragraph explaining its origin, uses, and flavor. Take "galangal." It's identified as the ground, dried root of a Chinese plant, ginger-peppery in taste, and used in curries and liqueurs.
Part II is the text reference section, wherein each spice, seaweed and pickle, each grain, lamb cut and liqueur is categorized and described. Followed by a comprehensive index, this pictionary of foods was clearly created with dedication and love, to instruct, assist, and gratify the food enthusiast. With 200 pages of sumptuous color photographs and 100 pages of supportive text covering 2,000 cooking ingredients, Philip Dowell's and Adrian Bailey's kitchen reference is a culinary godsend, a scholarly success, and a work of art. --Stephanie Gold
Most helpful customer reviews
3 of 3 people found the following review helpful.
Great information for any level cook!
By A Customer
I love to cook, and entertain my clients quite frequently with interesting and unique recipes. Therefore, I am always looking for fantastic new recipes, but don't always know exactly what a certain ingredient might be. This book explains a lot about ingredients you might not use often, but may be necessary for that great recipe. The descriptions are succinct and easily understood, and I now take the book with me while shopping for an "exotic" (meaning, I may never have used it before -- it may be commonplace to some other cook) ingredient. The pictures really help you know what you're looking for and how to know if it's fresh, etc. Required text for anyone who loves to cook with flair!
3 of 3 people found the following review helpful.
An Excellent Resource for New Culinarians From Which to Learn
By By CJs Pirate
I was using this book in the mid part of the '90s while going through culinary school. This book shows in great detail many ingredients both domestic and foreign.
As a resource book this is very helpful to new culinarians. From the photographs and descriptions they learn about the items required to create the products which might be used on any given menu. 20 years later I still have and refer to this book.
4 of 4 people found the following review helpful.
great reference book
By A Customer
terrific photgraphs and summaries...easy to use..extremely informativ
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