This exciting book is a comprehensive, authoritative guide to the fruits of the world and how to use them in the kitchen. It begins with a fascinating introduction, including an illustrated step-by-step guide to preparing, juicing, preserving and cooking with fruit as well as a pictorial guide to equipment and useful techniques. The full-colour reference guide and identifier then goes on to give information about all the common, less well-known and exotic fruits. Facts are given about how and where the fruit is grown alongside essential information on buying, storing, preparing, cooking with and preserving each one. This is the definitive reference guide to the fruits of the world. The Illustrated Cook s Guide to Fruit A comprehensive visual identifier to the fruits of the world with advice on selecting, preparing and cooking Kate Whiteman CLICK HERE TO READ THE WHOLE BOOK IN DIGITAL FORM
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About the Author Kate Whiteman has been a food writer and editor for almost thirty years. She has translated and edited numerous books for such eminent chefs as the Roux Brothers, Raymond Blanc and Pierre Koffman, and is herself the author of three books: Microwave Fish Cooking, Brittany Gastronomique and The Italian Ingredients Cookbook. She indulges her love of food in her capacity as restaurant inspector and travels extensively in search of new and exciting taste sensations.
Biblio NotesFeatures a full-colour photographic identification guide to fruits, packed with information about their history, varieties, nutritional value, buying and storing Includes step-by-step instructions on how to prepare, preserve and cook all kinds of fruits The only reference book on identifying, preparing, preserving and cooking with fruit that you will ever need
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