delisherotic | Ingredients | Peter Mirams, Loukie Werle, ...

Great Reference Book | Ingredients | Peter Mirams, Loukie Werle, ...

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	• Ingredients Peter Mirams, Loukie Werle, ... Konemann, 2000 - 384 pages average customer review:based on 12 reviews view larger image
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highly recommended

Outstanding Reference

This book is OUTSTANDING. As a future chef and culinary enthusiast I find it absolutely necessary to have a variety of great references. This book is one of those great references. This book lists thousands of ingredients which are coupled with colorful and clear pictures that allow you to fully understand what each ingredient is. I have often found myself running to this book after hearing someone mention an ingredient in class or in general conversatoin that I am not completely sure of. This book never lets me down, and always had the ingredient I am looking for along with a description listed under the picture. This book breaks down each ingredient and tells of all of the different varieties. I did not know there were so many types of grapes for example. I have noticed an increase in my own knowledge of ingredients in the few years that I have had this book. I found this book for about 7 dollars a few years ago, and have been looking for more ever since then to pass out to friends who are in the business. If you can get your hands on a copy, it would be to your advantage to invest in this great reference. I wish I could personally thank the authors, photographers and all who were involved in the production of this book, they did a GREAT job!!!

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delisherotic

We have lots of books about the economics of food and its
place in the world's economy. There are books about the dietetics
of food and its relation to individual health and a healthy
life. There are, of course, a million cookbooks and a dozen or
so good books about the chemistry and physics of food and
cooking. We even have a handful of good books about the
history of food (has everybody read EATING RIGHT IN THE
RENAISSANCE?).

What has been in short supply has been books that deal
the sheer beauty of what we eat. We are missing a
credible erotics of food. One book that has stepped up
to the plate is INGREDIENTS, a gorgeous picture book
about, well-ingredients-the simple stuffs from which
we make our food.

INGREDIENTS is a picture book. Almost 400 pages of
luscious, sexy photos of food in all of its bewildering
diversity. The page devoted to plums has a plum called
'Tragedy' as well as the more prosaic santa rosas and
gaviotes and greengages. The fish page should drive you
out to the fishmonger with drool on your chin and the
page on greens is so good you can almost smell it.

The book has no recipes. It's also short on real infor-
mation-the photo spread on potatoes gives no hint
of the differences in starch type that cause all
the variation in use. But let's not quibble, this
is pure food porn, the sort of book that we use
to remind ourselves of our appetites at the same
time that it stimulates them.

Yum.

Lynn Hoffman, author of The New Short Course in Wine
and the forthcoming novel bang-BANG from kunati.

for more information click here

Great Reference Book

This is a great reference book. We have used it many times and I have purchased many copies for gifts. My son just got married and he and his wife are requesting it on their gift registry.

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Excellent reference

This book not only gives you every ingredient you would ever use in cooking, but every single ingredient has a picture. I would highly recommend this book if you can get your hands on it!!!

erotic food

We have lots of books about the economics of food and its
place in the world economy. There are books about the dietetics
of food and its relation to individual health and a healthy
life. There are, of course, a million cookbooks and a dozen or
so good books about the chemistry and physics of food and
cooking. We even have a handful of good books about the
history of food (has everybody read EATING RIGHT IN THE
RENAISSANCE?).

What has been in short supply has been books that deal
the sheer beauty of what we eat. We are missing a
credible erotics of food. One book that has stepped up
to the plate is INGREDIENTS, a gorgeous picture book
about, well-ingredients-the simple stuffs from which
we make our food.

INGREDIENTS is a picture book. Almost 400 pages of
luscious, sexy photos of food in all of its bewildering
diversity. The page devoted to plums has a plum called
'Tragedy' as well as the more prosaic santa rosas and
gaviotes and greengages. The fish page should drive you
out to the fishmonger with drool on your chin and the
page on greens is so good you can almost smell it.

The book has no recipes. It's also short on real infor-
mation-the photo spread on potatoes gives no hint
of the differences in starch type that cause all
the variation in use. But let's not quibble, this
is pure food porn, the sort of book that we use
to remind ourselves of our appetites at the same
time that it stimulates them.

Yum.

Lynn Hoffman, author of The New Short Course in Wine
and the forthcoming novel bang-BANG from kunati.

for more information click here

reviews: page 1, 2, 3

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