Customer Reviews

Ingredients Cook's

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What the Encyclopedia of Herbs Spices and Flavorings does to tastes this volume does for everything else. Try page 199 with photographs of quail, partridge, snipe (you thought Spin and Marty were kidding in the Mickey Mouse Club epic) to differentiate among these deceased fowl. (No mention of deceased parrots ala John Cleese). Photographic evidence of all the wonderfull things that are available to satiate our gastronomic urge logically displayed in categories that make sense--- finally. If food is just mouth filling for you, go no further. This reference will continually draw you back to stretch further the art you practice in your kitchen. Meat, mussle, marjoram, vegetable, fruit, leaf, oil, fish, fowl, fungus all are food for palate as this volume is food for thought.

I have used this reference again and again from looking up curious spices to distinguishing chile peppers. A must for every cooks "display" as it intrigues even those who are not interested in cooking at all! We love the photographs and presentation!

terrific photgraphs and summaries...easy to use..extremely informativ

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!