The Illustrated Cook's Book of Ingredients

The Illustrated Cook's Book of Ingredients

Language: English

Pages: 544

ISBN: 0756667305

Format: PDF / Kindle (mobi) / ePub


In today's global market, cooks are constantly coming across unusual or unknown ingredients in recipes; it seems that almost every day new varieties of fruit and vegetables, rare meats, exotic spices, and flavorings are available at supermarkets, butchers', and farmers' markets.

The ultimate comprehensive 'show and tell' reference to ingredients from around the globe, The Illustrated Cook's Book of Ingredients showcases fresh food and explains how to get the best out of it. Packed with annotated images and expert information that tells which varieties are best, and how to buy, store, and eat them, more than 250 "simple classic" recipes, and over 2,500 photographs, The Illustrated Cook's Book of Ingredients is an invaluable reference for food lovers and cooks intent on making the most of all the ingredients available today.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

mustard and sugar into the egg yolk. Gradually beat in the oil. Stir in the lemon juice and dill. Use at once, or refrigerate up to 3 days. Atlantic salmon fillets are particularly good roasted, barbecued, and pan-fried. Atlantic salmon (Salmo salar) Salmon may be described as fry, smelt, parr, grilse, or kelt, depending on the stage of its life cycle and whether in fresh water or the sea. Farmed fish are sold at 8–10lb (3.5–4.5kg). The flesh is firm, moist, and oily, with a delicate flavor. To

sauce, sesame, chile, and lime. Excellent for plank cooking. CLASSIC RECIPES Coulibiac of salmon; salmon sashimi; poached and dressed salmon; squaw candy. Chinook salmon (Oncorhynchus tshawytscha) Also called the king, Pacific, spring, black, quinnat, and chub salmon. It can grow to 5ft (1.5m); the usual size is 27in (70cm). It is caught in the Arctic, and northwest to northeast Pacific, from Alaska down to California and Japan. This fish has a similar oil-rich texture and flesh to Atlantic

found in both the Pacific and Atlantic oceans. Names include steamer clam, soft-shell clam, and Ipswich clam. The geoduck (pronounced gooeyduck) clam, is also known as the piss clam (due to its long siphon), or horse clam. It is the largest clam in the world, and is also thought to be the longest-living animal in the world. Surf clams come from the Mactridae group, and there are several related species. The Solenidae group includes razor or jackknife clams, which are harvested worldwide. They

specially for producing young tender meat that tastes not unlike lamb. Kid (baby goat), which is light, mild, and lean, is often prepared as a celebratory dish. Meat from older goats is darker, while that of wild goats, which are indigenous to Asia and Europe, has a much stronger flavor. 1 BUY Goat meat is often available through Halal butchers. Young goat meat (often sold under names like Capra and Chevon) is cut into steaks, chops, joints, dice, and ground. Kid (or Cabrito) is usually sold as a

the meat in oil for about 15 minutes before cooking. Fry steaks to serve pink (overcooked meat will be dry). Stew or braise diced meat or add to soup. Use ground meat for burgers, meatballs, curries, pies, and other homemade dishes. FLAVOR PAIRINGS Bacon, scallions, carrots, chile, bulb fennel, mushrooms, red cabbage, cranberry, peanuts, ginger, coriander, cumin, chocolate, wine, coconut milk. CLASSIC RECIPES Outback kangaroo; kangaroo tail soup; kangaroo stew. Kangaroo steaks are extremely

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