ISBN-10:
0028610067
ISBN-13:
9780028610061
Pub. Date:
10/28/1996
Publisher:
Wiley
The Visual Food Encyclopedia: The Definitive Practical Guide to Food and Cooking / Edition 1

The Visual Food Encyclopedia: The Definitive Practical Guide to Food and Cooking / Edition 1

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Overview

Since its publication in 1996, The Visual Food Encyclopedia has helped chefs find clear and precise information about a particular food item as quickly as possible. It contains practical information about the origin, description, purchasing, preparation, uses, cooking methods, and storage. Additionally, it presents the nutritional highlights for each food item. Finally, a glossary of terms along with a comprehensive index of the technical and most commonly known name for each food item are provided at the end of the book. In addition to providing clear and accessible information, this dictionary presents information in a highly visual manner. There are over 1,200 pictures throughout the book. Basic techniques are clearly illustrated with original step-by-step photographs.

Product Details

ISBN-13: 9780028610061
Publisher: Wiley
Publication date: 10/28/1996
Pages: 688
Product dimensions: 8.40(w) x 10.80(h) x 1.50(d)

About the Author

François Fortin and Serge D'Amico are the authors of The Visual Food Encyclopedia: The Definitive Practical Guide to Food and Cooking, published by Wiley.

Table of Contents

Nutrients.

Vegetable.

Legumes.

Fruits.

Nuts and Seeds.

Seaweed.

Mushrooms.

Cereals and Grains.

Fish.

Crustaceans.

Mollusks.

Herbs, Spices, and Condiments.

Meat.

Variety Meats.

Delicatessen.

Poultry.

Milk Products.

Sugar, Cacao, and Carob.

Fats and Oils.

Cooking Ingredients.

Coffee and Tea.

Glossary.

Bibliography.

Index.

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Visual Food Encyclopedia: The Definitive Practical Guide to Food and Cooking 5 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
How many varieties of salmon there are? How many relatives of the banana there are? This book answers MANY food questions! This is a great reference book if you just want to know food. Health attributes, how to store, how to prepare etc. Used as a reference in culinary schools!