Food Today -- Eggs, Dairy Products and Fats -- Eggs -- Milk -- Cream -- Yogurt -- Butter and Fats -- Cheese -- Hard Cheeses -- Semi-soft Cheeses -- Soft White Cheeses -- Washed-rind Cheeses -- Natural-rind Cheeses -- Blue Cheeses -- Fresh Cheeses -- Creating a Cheese Board -- Fish and Shellfish -- Sea Fish -- Freshwater Fish -- Smoked and Preserved Fish -- Crustaceans -- Molluscs -- Cephalopods -- Other Edible Sea Creatures -- Sea Vegetables -- Meat, Poultry and Game -- Beef and Veal -- Lamb -- Pork -- Offal -- Sausages and Salami -- Ham, Bacon and Cured Meats -- Chicken -- Turkey -- Duck and Goose -- Furred Game -- New Meats -- Vegetables -- The Onion Family -- Shoots and Stems -- Root Vegetables -- Green Vegetables -- Chinese Greens -- Peas, Beans and Pods -- Squashes -- Vegetable Fruits -- Salad Vegetables -- Mushrooms and Fungi -- Beans, Lentils, Peas and Grains -- Beans -- Lentils and Peas -- Sprouted Beans -- Soya Bean Products -- Cereal Grains -- Rice -- Flours -- Raising Agents -- Bread -- Pasta, Noodles and Wrappers -- Pasta -- Noodles -- Asian Wrappers -- Fruit, Nuts and Seeds -- Apples, Pears, Quinces and Medlars -- Stone Fruits -- Citrus Fruits -- Berries -- Currants -- Exotic Fruits -- Melons, Grapes, Figs and Rhubarb -- Dried, Bottled and Crystallized Fruits -- Nuts -- Seeds -- Herbs and Spices -- Herbs -- Spices -- Condiments, Flavourings and Oils -- Salt -- Pepper -- Sauces and Pastes -- Curry Pastes -- Asian Sauces and Pastes -- Mustards -- Preserved Ingredients -- Vinegars -- Oils -- Tea, Coffee, Chocolate and Sweeteners -- Tea -- Coffee -- Chocolate -- Sweeteners -- Kitchen Equipment -- Cooking Pans -- Dishes and Ovenware -- Utensils -- Electrical Equipment.

Around the world, from the sunny tropics to the icy regions of the Antarctic and Arctic, there are literally thousands of cooking ingredients. With modern transportation, many of these foods are now becoming more widely available and can be enjoyed by professional chefs and aspiring cooks alike. This fascinating, comprehensive book, containing over 1, 200 glorious full-color photographs, is the ultimate guide to the cooking ingredients of the world. From the everyday to the exotic, every category of foods is explored from fruits and vegetables, and fish and shellfish to traditional cheeses, staples such as grains and pulses, herbs and spices, and pantry essentials such as oils, vinegars and flavorings. Each entry includes a detailed description of the appearance, flavor and aroma of the ingredient and offers essential advice on preparation and culinary uses. There are also helpful, illustrated step-by-step instructions for more complex preparation and cooking techniques such as scaling, cleaning and skinning fish, and boning, tying and roasting joints of meat, as well as peeling and preparing pineapples. This fabulous encyclopedia is an essential guide for every kitchen and every cook. It contains a wealth of information and is an invaluable practical handbook for anyone who loves good food and cooking.