The Illustrated Cook's Book of Ingredients: 2,500 of the World's Best with Classic Recipes

The digital world is nice and convenient, but if you are a serious cook or are learning about cooking.. YOU MUST GET THIS BOOK while you can. It is chock full of knowledge about ingredients of all kinds. Have you ever been in the grocery store and said "I wonder what that is? Have you ever been doing a recipe and did not know what a certain ingredient was? THIS BOOK will tell you quickly and show you a photo AND explain in detail the differences between types of say onions, apples etc. I bring it with me to the store! So glad I found this book and I have sent it to all my loved ones who are learning to cook. Kindle is fine, but it will never replace a great book! It is so easy to find what you are looking for as the table of contents is laid out so cleverly. Fast and easy!

Absolutely floored with the extensive, intensive information and the photography! Beautiful book. You will never need another book concerning every type of meat, vegetable, herb, spice, cheeses, etc except this one! You can throw out all the other "cookbooks". Incredible! As an aside, this is the quality and attention to the tiniest of details that I expect from DK Publishing, and was sorely disappointed when I ordered a DK Publishing book on Buttons....the book I received looked like someone ripped out one chapter on someone's personal collection of buttons and bound it and sold it to me! I feel cheated with the Button book. DK Pub, if anyone there is listening, please publish a "proper" DK book on Buttons! I'm just saying!

How many times have you not bought something because you don't know how to cook it or how to buy it? This is the book for you! I have a pretty large collection of cookbooks in my home. This is by far the most interesting one. It explains how to buy, store and eat/cook a large number of different ingredients. The book is divided into fish, meat, vegetables, herbs, nuts & seeds, spices, dairy & eggs, fruits, grains/rice/pasta/noodles and oils/vinegars/flavorings. If you do not want to know where your meat comes from, I suggest you skip the meat chapter. All in all, an excellent reference book for anyone who is serious about cooking!

I wanted this book for a long time and finally ordered it. I ordered it used and it was in great condition. There are tons of pictures and what seems like every edible item in the world with at least one recipe on how to cook it. Super cool book.

Nice pictures, but very large sections of the book are completely devoted to meat and fish. That's not a huge problem, but I wanted to learn about a bunch of foreign spices and produce and I feel like most of the vegetation that was covered in this book are already prevalent in western culture.

I work in a fancy grocery store. My coworker has this book and we use it often at work whenever we get in products that we aren't familiar with. It's been so useful, I ordered one for myself. I am not a serious cook, but I like to try new foods. This book is such an easy reference, and very concisely tells you pretty much everything you need to know to choose and try a new ingredient, or just make you more familiar with common ingredients.

This book is a great reference book. Sometimes, when I'm in the grocery store, I'll see vegetables or cuts of meat that I just have no idea what they are or what to do with them. Or other times, I'm looking at a recipe that calls for a strange ingredient that I am clueless about. This book is good for looking them up and getting a brief idea about what family their from, storage and preparation. It's much easier than getting the computer out. I love it. Plus the pictures are all in color and the paper is so thick and glossy, I love flipping through the book. It's also helped us plan our garden a bit for next year.

In a matter of only a few weeks now, this book has been used so many times. It has given me the confidence to buy somewhat exotic ingredients at the market and use them. For example, earlier this year, I bought a jicama and then never used it as I didn't know what to do with it. Recently I bought one again (I love them in restaurants), and the book gave me several different ways to prepare it. The same goes for various other ingredients. But also I find it great for basic techniques and cooking times. It has become my go to source for meat cooking times - it's just such a handy one stop guide but at the same time stunningly illustrated.

The all-in-one guide book to ingredients across all cuisines and parts of the world. Remember, this is not a cookbook and does not contain recipes. It is a guidebook which defines every ingredient used in cookery and differentiates between ingredients of the same type.

Ceci n'est pas un livre de cuisine mais ne devrait manquer d'aucune cuisine. Livre de qualité, les pages sont remplies de photos très claires et nettes de bon nombre d'ingrédients qui passent par nos tables de préparations. Par ingrédient il y a le nom, la photo, une description gustative, des conseils de préparation, conservation,... et parfois une recette. Il y a une recette par page. les recettes sont basiques, ne vous atendez pas à une révolution cullinaire, elles prennent très peu de place mais sont très efficiace (soupe aux champignons, figues au miel,...) J'ai trouvé exactement ce dont j'avais besoin: un livre qui m'explique comment m'occuper de mes ingrédients au mieux. Rien ne manque. Attention, ne pas perdre de vue que ce livre est un livre anglo-saxon, parfois il faudra traduire quelques noms d'ingrédients ou un chouilla de jaron et tous nos produits français n'y sont pas. Mais mis part ça, ce livre est top!

2500以上の世界の食材について解説してある本。 ありとあらゆる食材の旬や調理法、スタンダードなレシピについて500ページ以上・フルカラーで解説している。特に魚の記述の詳しさにはびっくり。こんな本がたったの2000円台とは信じられないくらい安い。いい時代になったもんです。 回りくどい表現などはないので、単語がわかれば中学英語でも理解できる。英語のいい勉強になるし、わかればわかるだけ楽しい。写真を見るだけでも十分。日本の食材が、どれだけ海外で普及しているかを知って驚くという楽しみ方もある。 成城石井・カルディ・コストコのファンやFoodiesやDlifeの料理番組が好きな人に、また外国人と食事する機会がある人に、あるいはレストランで知ったかぶり？したい人に、もちろん各種料理プロのシェフに、一押しオススメの良書。

I love this book it really helps with understanding ingredients full explanation

Like cooking? Ever seen a vegetable in a grocery store and wondered what it was? Then this book's probably for you. Full of tons of information on anything and everything you can think of. There's a few recipes but a recipe book it isn't. It's also English so will have English names for things rather than American (e.g. courgette instead of zucchini).