STOBART, TOM — The Cook\S Encyclopaedia

UK, B.T. Batsford Limited, London. 1980. Hardcover , 25.5cm. Book, 463pp & approx 1.3kg to post. I'm pleased with this book right from the use of 'encyclopaedia' instead of 'encyclopedia'. Here is a descriptive compendium of just about everything we eat and how we cook it or otherwise transform it from a lower state of edibility to a higher. Hundreds, if not thousands, of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. We also have a later ed available. review >> There are some good, simple recipes in here as well (many strange ones you wouldn't find in most other places; ones that are too strange to make for most people--that's what makes it an interesting read). Very Good/No Jacket.