Tom Stobart (2)

Cook's Encyclopaedia

ISBN: 9781910690093

Author: Tom Stobart    Publisher: Grub Street

SELECTED AS ONE OF THE GREATEST COOKBOOKS OF ALL TIME BY WAITROSE FOOD ILLUSTRATED Here in almost 500 pages is a descriptive compendium of just about everything...


SELECTED AS ONE OF THE GREATEST COOKBOOKS OF ALL TIME BY WAITROSE FOOD ILLUSTRATED Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically from Abalone to Zampone, the majority of entries in the book deal with the ingredients and processes used in cooking. Tom Stobart says in his Introduction ‘Ingredients are the fundamentals of cookery and every cook who hopes to excel should know about them…’ Likewise with methods and science in the kitchen, Stobart explains all the common processes from bottling brewing, brining, curing, smoking and vacuuming. Hundreds of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. Cooking processes are explained in great and illuminating detail. The aim is both to entertain and to instruct–in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart travelled widely, both as an explorer and a film maker, and his book was informed by an eye for telling details. Many fans say they would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again. It explains the world of the kitchen, whether you’re a beginner or an old hand, revealing the facts behind foods, equipment and techniques. Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you’ll be better equipped to return to the stove. ‘A MUST, comprehensive, well-organized and well-written…This is a serious and important work of reference, but it is also extremely readable. Those who acquire it will find themselves dipping into it constantly and that it affords them as much pleasure as instruction.’ Alan Davidson, author of The Oxford Companion to Food


Bind: paperback


Pages: 464


Dimensions: 175 x 246 mm


Publication Date: 30-09-2015


$45.00
Herbs Spices and Flavourings

ISBN: 9781910690499

Author: Tom Stobart    Publisher: Grub Street

Tom Stobart’s award-winning Herbs Spices and Flavourings has long been recognized as the authoritative work on the subject. It is a truly amazing source of i...


Tom Stobart’s award-winning Herbs Spices and Flavourings has long been recognized as the authoritative work on the subject. It is a truly amazing source of information covering, alphabetically over 400 different herbs, spices and flavourings found throughout the world and based on the extensive notes he made on his travels in 70 countries. Each entry carries detailed descriptions of the origin, history, magical, medicinal, scientific and culinary uses, together with a thorough assessment of tastes and effects of cooking, freezing and pickling. The author assigns the scientific, botanical, native and popular names for given plants and ingredients making exact identification easy and clearing up any confusions which may exist on differing countries’ names and usages. No other work in print has ever covered with such exhausting precision this important subject making this work of reference essential for all cooks, gardeners and horticulturalists.


Bind: hardback


Pages: 240


Dimensions: 129 x 198 mm


Publication Date: 29-09-2017


$39.99
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