(Paperback)

Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically, from Abalone to Zampone, the fascinating entries in the book deal with the ingredients and processes used in cooking.

(Hardback)

No other work in print has ever covered with such exhausting precision this important subject making this work of reference essential for all cooks, gardeners and horticulturalists.