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Textbook

The Visual Food Encyclopedia: The Definitive Practical Guide to Food and Cooking

François Fortin (Editor), Serge D'Amico (Executive Editor)
ISBN: 978-0-02-861006-1
688 pages
October 1996, ©1996
The Visual Food Encyclopedia: The Definitive Practical Guide to Food and Cooking (0028610067) cover image

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.

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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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This extensive guide covers more than 1,000 ingredients, including:

  • 70 different kinds of vegetables
  • 63 varieties of fruit
  • 37 types of meat
  • 62 species of fish
  • 34 different cereals and grains
  • 47 herbs, spices and condiments
  • 30 kinds of cheese and milk products
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