BOOK REVIEW: Ingredients by Loukie Werle and Jill Cox
Enjoying relatively easy access to world markets and vastly
improved methods of cultivation, production and importation, specialty shops
and supermarkets are now filled with delicious foods from near and far. It is
little wonder that general confusion about exactly what everything is, and how
it is to be used, has accompanied this great “food boom”.
Ingredients is designed as the essential work of reference
for every cook and lover of food. Containing more than 2000 colour photographs
of produce from both hemispheres and text that dispels any confusion, this is a
fascinating comprehensive guide to everything you need to know about the nuts
and bolts of food.
This book is divided into several sections, for example
fruits and vegetables, seafood and poultry. Listings are from the most common
ingredients to some hard-to-get-your-hands-on ingredients. There is even a
section on bush food for those curious to indulge their taste buds in the
macabre.
Acquiring a copy of this comprehensive guide to the many
ingredients available to us today will not be disappointing. The pictures
themselves, of beautiful fresh produce, will set tongues wagging and your feet
running to the nearest supermarket near you!
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