Food encyclopedia

Forming the third in the trilogy of comprehensive cookery volumes, this all-new ingredients book from Good Housekeeping is the ultimate kitchen reference.

With detailed information on over 1500 ingredients, this comprehensive, illustrated guide provides an explanation on everything and anything you might find in a recipe book or food store.

With each ingredient you are given its history, appearance, taste, aroma, texture, culinary uses, buying, storing, preparing and cooking methods.

The book is broken into 11 food categories: fruit, vegetables, fish and shellfish, poultry, meat, game, eggs, dairy and cheese, grains, beans and pulses, pasta, noodles and rice, and herbs and spices.

Each ingredient has its own entry and there are full colour pictures throughout.

Step-by-step photographs help the reader with a particular technique from jointing a chicken to preparing a pineapple.

Also included is a classic recipe section. This is the ultimate cookery encyclopedia and no cookery library should be without it. (80,000 words)