From Publishers Weekly
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I borrowed this book from our local library two times and then decided I had to have it for myself. Written in the same format as Aliza Green's BAKING INGREDIENTS Cookbook, I... Read morePublished 10 months ago by mim24
Simply this is a great cookbook, fascinating concept and great recipes. It is also a huge cookbook.Published 16 months ago by The Dawg
I read a rave review of this book by some now unknown party whom I now know to be an irresponsible, untrustworthy idiot. Read morePublished 19 months ago by unhappy buyer
"Starting with Ingredients" looked like magic to the bibliophile in me. But despite the subtitle it's not for the way I really cook. Read morePublished on July 3, 2012 by ThirstyBrooks
Great book with information to enlarge the mind of a cook. Easy explanation and suggestions to help understand different uses for a large variety of spices and foods.Published on September 2, 2011 by j3bass
This is not a typical cookbook that you prop up or lay off to the side when scanning recipes or working your culinary magic in the kitchen. Read morePublished on December 21, 2009 by Chef Scott
No serious cook should be without this book. Great recipes, invaluable info, one step down from Harold McGee and food science. Read morePublished on March 27, 2009 by Dawn Larson