Bookfinder.US: Cooking Encyclopedias

	> Reference Source > Encyclopedias > Cooking Encyclopedias


	The Cook's Encyclopedia of Cookies Hilaire Walden 0760730954 January 2002 Paperback ·



	The Visual Food Encyclopedia Frommer's 0028610067 Oct 1996 Hardcover ·
Book Review The recipe calls for burdock, and you haven't a clue--what it looks like, how to buy it, and what to do with what's left over. This is where the Visual Food Encyclopedia shines. Burdock is easily located in the section on root vegetables. The Encyclopedia provides pictures of the whole plant and of the root in question (a whitish, spongy thing with a thin, brownish skin), a short history of the vegetable (originally from Siberia, now cultivated in Japan), buying tips (look for firmness), and ideas of what to do with the leftovers (try a stir-fry, or grate some for a stew). No food categories are overlooked. The pasta section tells how to make pasta from scratch, and illustrates all manner of pasta types. There are detailed instructions on preparing snails, sea urchins, and frog (this is a translation from a French...


	Encyclopedia Of Creative Cooking Charlotte Turgeon 0517309726 July 20, 1985 Hardcover ·



	The Cooks Encyclopedia of 30 Minute Cooking Jenni Fleetwood 0760742472 March 2003 Hardcover ·
Book Description Thirty Minute Cooking gives tips and techniques to help busy cooks everywhere. There are 10 minute, 20 minute and 30 minute recipes and over 220 recipes for everything from quick and easy soups and appetizers to crowd-pleasing pasta dishes through delectable desserts.


	The Practical Encyclopedia of Mexican Cooking Jane Milton 075480500X Aug 2000 Hardcover ·
Book Description With its fascinating introduction, colorful photographs and information on all the authentic ingredients, from chilies to chocolate, this is the essential guide to this fiery and flavorful cuisine.


	The Practical Encyclopedia of Asian Cooking Sallie Morris 0754809366 Jan 2002 Hardcover ·
Book Description This beautifully photographed comprehensive guide to the food and cooking of Asia is packed with enticing, authentic recipes.


	The Cook's Encyclopedia of Wine (Cook's Encyclopedia Series) Stuart Walton 0760742200 April 2003 Hardcover ·



	Larousse Gastronomique: The World's Greatest Culinary Encyclopedia Larousse Librarie 0609609718 October 2001 Hardcover ·
From Library Journal First published in 1938 and last revised in 1988, Larousse Gastronomique one of the culinary world's most familiar reference sources has been updated again with a sleek, stylish look for a new generation of cooks. The encyclopedia continues to retain its focus on the classic continental culinary tradition, but this new edition acknowledges the growing importance of other cuisines by including, for the first time, entries on American cooking and by offering more information on terms, ingredients, and dishes from other parts of the world. Larousse does overlap with The Oxford Companion to Food (LJ 10/15/99), a recent addition to the culinary reference shelves, in that both works cover ingredients, dishes, famous persons, and cooking techniques. However, even when the same topics are covered, such as...


	The Encyclopedia of Italian Cooking Reader's Digest 076210340X Apr 2002 Hardcover ·
Book Description With 1001 authentic Italian dishes, over 500 photographs, and created by chefs from Italy's 20 regions, this book will tempt cooks of every ethnic heritage. Recipe rankings-from super-easy to challenging-let you plan every type of food-from a complete five-course dinner to a simple pizza. Revel in this mouthwatering collection of genuine Italian dishes.


	The Practical Mushroom Encyclopedia Peter Jordan 1842152432 Sept 2000 Paperback ·
Book Description The complete guide to identifying, picking and using mushrooms -- a photographic A-Z and 100 original recipes -- Photographic A-Z of the most popular mushrooms, seen both in situ and in close-up identification shots


	World Encyclopedia of Champagne and Sparkling Wine, Revised and Updated Edition Tom Stevenson 1891267612 August 10, 2003 Hardcover ·
About the Author New Edition Fully Revised and Updated The first in-depth guide to sparkling wines of the world from Champagne to California, Italy to Australia and beyond. A fascinating first section describes the history of sparkling wine and proves beyond any doubt that it was the English rather than the French who first produced a fizzy wine. The main body of the encyclopedia is devoted to profiles of the world’s sparkling wine producers accompanied by tasting notes, recommendations for drinking and good value for your money. Another section lists the author’s personal selection of sparkling wines to drink for the Millennium. Beautifully illustrated and designed with over 600 full color photographs and illustrations, this is the ultimate book for those who love the good things in life and who want to discover the best...


	The New Sotheby's Wine Encyclopedia Tom Stevenson 0756613248 October 2005 Hardcover ·
Book Review If you want to learn about wines of the world and advance your comprehension of wine production, grape varieties, appellations, and individual wineries, understand the factors (such as location, soil, climate, and methods of viticulture) that affect the taste and nose, and visit your wine shop with a list of quality wines to explore, Tom Stevenson is the man to read. Author of 12 books (including Champagne and The Millennium Champagne & Sparkling Wine Guide), three-time winner of the Wine Writer of the Year award, and columnist for Wine magazine, Stevenson has the gift of taking vast quantities of knowledge and experience and translating them into lucid, sparkling prose, easily graspable by the novice, yet still interesting and instructive to the connoisseur. Arranged geographically, with nearly 100 maps, profiles on...


	The Encyclopedia of Cajun & Creole Cuisine John D. Folse 0970445717 December 2004 Hardcover ·
Book Description Chef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine. The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes. Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s. Learn about the significant contributions each culture made-okra seeds carried here by African slaves, classic French recipes recalled by the Creoles, the sausage-making skills of the Germans and more. Relive the adventure and romance that shaped Louisiana, and recreate the recipes enjoyed in Cajun...


	Oxford Encyclopedia of Food and Drink in America : 2-Volume Set Andrew F. Smith 0195154371 December 9, 2004 Hardcover ·
From Publishers Weekly Starred Review. Whether readers make a living studying culinary traditions or just enjoy eating, they'll find this book a marvel. A trove of in-depth information on every aspect of American food and drink—such as holiday food traditions, the Slow Food movement and vegetarianism—the book strives to place its subject in historical and cultural context and succeeds brilliantly. Smith, who teaches culinary history at the New School University, compiles 800 articles and 400 illustrations in a colossal package, resembling Schott's Food & Drink Miscellany in the same way that the kitchen at the Four Seasons resembles the galley of a Manhattan apartment. Under "C," we find "Chickpeas," "Child, Julia," "Clambake," "Cola Wars," "Community-Supported Agriculture" and "Cooperatives"; while "T" offers entries...


	The New Whole Foods Encyclopedia : A Comprehensive Resource for Healthy Eating Rebecca Wood, Rebecca Wood (Illustrator) 0140250328 July 1, 1999 Paperback ·
Book Review If you eat natural foods, or want to learn more about them, reading The New Whole Foods Encyclopedia will be a treat. The book is an invitation to learn the lore, health properties, and use of more than a thousand familiar and unusual foods and herbs. Each entry consists of a description, a little history or legend, the health benefits, and how to buy (or find) and use it. Author Rebecca Wood clearly delights in her subject--her writing is warm, like love letters to these intriguing foods. "I don't know what I love most about asafetida--its knock-your-socks-off sulfurous aroma ... or ... its pungent but pleasant and satisfying flavor," she writes of the herb also known as devil's dung. "I also love the way the word rolls off my tongue." Not all the entries are complimentary, though--Wood tried to like banana squash, but...


	Encyclopedia of Healing Foods Michael Murray 074348052X September 2005 Paperback ·
Book Description From the bestselling authors of The Encyclopedia of Natural Medicine, the most comprehensive and practical guide available to the nutritional benefits and medicinal properties of virtually everything edibleAs countless studies have affirmed, diet plays a major role in both provoking and preventing a wide range of diseases. But just what is a healthy diet? What does the body need to stay strong and get well? In The Encyclopedia of Healing Foods, Michael T. Murray, N.D., and Joseph Pizzorno, N.D., two of the world¹s foremost authorities on nutrition and wellness, draw on an abundant harvest of research to present the best guide available to healthy eating. Make healthy eating a lifetime habit.Let The Encyclopedia of Healing Foods teach you how to: design a safe diet use foods to stimulate the body¹s...


	The Oxford Companion to Food Alan Davidson 0192115790 December 2, 1999 Hardcover ·
Book Review Alan Davidson's Oxford Companion to Food has been over 20 years in the assembling, but here it is; and it is superlatively worth the wait. In fact, superlatives fall silent. A huge and authoritative dictionary of 2,650 entries on just about every conceivable foodstuff, seasoning, cuisine, cooking method, historical survey, significant personage, and explication of myth, it is supplemented by some 40 longer articles on key items. Davidson himself (no relation to this reviewer) contributes approximately 80 percent of the 2,650 entries, thereby guaranteeing high levels of erudition, readability, and deadpan feline wit. Since this is a monument intended to last, nothing so frivolous as a recipe is included. A decision taken early in the development of the project to abjure issues whose significance is largely topical has also...


	The Encyclopedia of Animals: A Complete Visual Guide George McKay 0520244060 October 2004 Hardcover ·
From Publishers Weekly The animal kingdom encompasses a mind-boggling range of creatures, from immobile sea squirts and long-winged Andean condors to predatory cheetahs and shy, nectar-loving butterflies. This illustrated reference methodically documents all the subgroups in the six taxonomic categories, demonstrating the diversity of life comprehensively and beautifully in pages dominated by full-color photos and line drawings. An overview of the animal kingdom’s essential characteristics includes sections on evolution, biology, habitats and endangered species. The largest portion of the book is devoted to mammals, with somewhat shorter chapters on birds, reptiles, amphibians and fishes, and the briefest on invertebrates; these groupings are further divided into orders and families, and sidebars highlight the species that fall...


	The Encyclopedia of Country Living: An Old Fashioned Recipe Book Carla Emery 157061377X March 2003 Paperback ·
Book Review For twenty years people have relied on these hundreds of recipes, instructions, and morsels of invaluable practical advice on all aspects of growing and preparing food. This definitive classic on food, gardening, and self-sufficient living is a complete resource for living off the land with over 800 pages of collected wisdom from country maven, Carla Emery--how to cultivate a garden, buy land, bake bread, raise farm animals, make sausage, milk a goat, grow herbs, churn butter, catch a pig, make soap, work with bees and more. Encyclopedia of Country Living is so basic, so thorough, so reliable, it deserves a place in every home--whether in the country, the city, or somewhere in between. --This text refers to an out of print or unavailable edition of this title. From Publishers...


	The Contemporary Encyclopedia of Herbs and Spices : Seasonings for the Global Kitchen Tony Hill 047121423X September 10, 2004 Hardcover ·
Review Hill, owner of World Merchants, Spice, Herb and Tea House in Seattle, has traveled the globe in search of spices. In this book he generously shares the wealth of knowledge he's brought back. Information on 350 spices and herbs is included, with details on alternate and botanical names, plant family, countries of origin and cultivation, seasons of harvest, parts used, and colors to look for. There are also 75 different recipes and some 200 color photos. Hill's enthusiasm for his subject shines through, especially in the short essays covering historical and culinary details of individual herbs and spices. Jill Norman's superb Herbs and Spices: The Cook's Reference covers much of the same territory, but the alphabetic arrangement of Hill's book is perhaps easier to use than Norman's grouping by aroma and flavor. Hill's broader...


	French Cheeses: The Visual Guide to More Than 350 Cheeses from Every Region of France Kazuko Masui (Foreword) 0789410702 October 1, 2000 Paperback ·
From Library Journal The magnificent illustrations in this book are characteristic of the "Eyewitness Handbook" series: glossy color photographs, so finely reproduced that the subtlest shades of white, beige, gray, yellow and brown come alive. A complimentary foreword by the great chef Joel Robuchon concurs. Beyond the excellent visuals, however, is voluminous information on over 350 cheeses made in France. A concise introduction serves not only as a guide to interpreting each entry's economically arranged information but also to alert the reader that attention will be given to methods of production, aroma, taste, fat content, milk-type, and the ideal accompanying drinks. Included are a small glossary, a short bibliography, and even a directory of French cheese shops and markets at the end. Don't be put off by the somewhat narrow...


	I'm Just Here for More Food Alton Brown 1584793414 November 2004 Hardcover ·
Book Review Alton Brown's I'm Just Here for More Food: Food x Mixing + Heat = Baking should be required reading for those who truly want to learn how to become great bakers. In his own off-beat style Alton explains the science behind the process simply and in a manner you will not only remember, but subconsciously apply to all your baking endeavors. What is salt's role in the baking process? Why use eggs? Why is the way you mix important to overall success? Stylized and presented like his first book and popular Food Network show Good Eats, Baking is more like a goofy textbook rather then a pretty, photographed book with a bunch of recipes. If you are looking for a couple of quick, simple recipes to make cookies or bread, keep looking. If it's an education about the "Whats," "Whys," and "Hows" of baking with the intent to lift your...