Encyclopedia of Cooking

This is a 2010 previously owned hardback book in dust jacket, both in good to very good condition. From notes, “Some cooks like to follow tried-and-tested recipes, others prefer to add their own stamp to them or even to experiment with new ingredients and techniques. Whatever type of cook you are, it's the end result that counts. This cookbook successfully offers something suitable for everyone---a solid foundation of knowledge that can inspire individual ideas, and detailed recipes for many occasions.  Have you ever asked yourself what exactly beurre noisette is, how to gut and fillet a fish correctly, or how to prepare a perfect Hollandaise sauce? You'll find answers to these, and many more questions about cooking, in this extensive volume.  Essential everyday ingredients, cooking techniques, and recipes are presented on over 700 pages and in thousands of stunning photographs. For each food group, such as rice, potatoes, vegetables, poultry, or fish, you'll find tempting dishes from all over the world, as well as tips and tricks from top chef Patrik Jaros.”  A terrific addition to any cookbook collection.