The Food Encyclopedia Over 8,000 Ingredientes,Tools,Techniques and People

A certified sommelier with a degree in culinary art, Jacques Rolland teams up with IACP Cookbook Award–winning food editor Carol Sherman to present this encyclopedic reference to food and drink.The Food Encyclopediahas 8,000 cross-referenced entries on foods, wines, beverages, cooking methods and techniques, and food people from Julia Child to Alice Waters, illustrated with 550 color drawings and photos. In the entry on arugula, for example, we read that it is "an assertive salad green,Eruca sativa, has a peppery taste somewhere between nasturtium and watercress, and is used frequently in Mediterranean dishes. The ancient Romans used both the leaves and the seeds of arugula. Thomas Jefferson, in detailed written instructions to his gardener at Monticello, listed arugula as essential for his kitchen garden." Yemek Ansiklopedisi: 8000’den Fazla Malzeme, Araç, Teknik ve İnsan550 adet renkli fotoğraf ve çizimle, 8000’den fazla yemek, şarap, içki, pişirme tekniği yemekle ilgili insan bu kitapta biraraya getirilmiş. Mutfak sanatlarına dair bir çok farklı konuyu çeşitli gurme ve şeflerin yorumlarıyla birlikte bulabileceksiniz.