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- DescriptionWhat are the names of all those delicious apples that are often sold unlabeled at fruit and vegetable markets or that are piled up in all colors and shapes in the display cases at the entrance to the supermarket? They might be called Pink Lady, Empire or Firmgold - and you wonder which types originally gave rise to these hybrids. At any rate, it's been a long time since they originated exclusively in one country. Trying to distinguish between the many varieties of blue mold cheese takes more time than the lay person's patience will allow. Nevertheless, he would be happy to kw wether or t a Blue Castello would be a tasty alternative to his favourite Danablu. And since Asian cooking styles have begun to enjoy ermous popularity, public interest in these exotic delicacies has increased immensely. However, the origins or uses of these ingredients in the kitchen are often still unkwn. The well structured and highly informative reference book Ingredients provides help with all of these questions, identifies approximately 2,000 ingredients by name and describes their composition and uses. This book will help cooks - and everyone who likes to eat - find their way through the world's jungle of ingredients.
- Author BiographyDutch-born Loukie Werle is food editor at House & Garden and Good Health magazines and the author of cookbooks.
- Author(s)Loukie Werle
- PublisherUllmann Publishing
- Date of Publication07/06/2012
- SubjectFood & Drink: General
- Place of PublicationKonigswinter
- Country of PublicationGermany
- ImprintUllmann Publishing
- Content Noteillustrations
- Weight1551 g
- Width278 mm
- Height212 mm
- Spine26 mm
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