Full-colour pages and 550 colour illustrations and photographs make it easy to identify fruits, vegetables, herbs, spices, tools and techniques.
The Food Encyclopedia was authored by Jacques Rolland and Carol Sherman with many expert contributors including Tina Anson Milne and Jo Calvert of Canadian Living magazine. The book is organized with two objectives; first for browsing as an enjoyable read and second as a reference tool. The answers to your food questions are easy to find by organizing information in a number of ways; alphabetical, cross-reference, subtopics and multiple meanings.
Food lovers of all ages will enhance their love of cooking having easy, reliable access to a comprehensive food reference. The Food Encyclopedia also serves as a cookbook companion, providing missing pieces of information a recipe may not have, such as new ingredients you may not have been brave enough to try before.
And it's fun to read about authors, chefs and investors in the food industry. The Food Encyclopedia features 120 biographies to read through and gain a better understanding of people and food in the modern era. Foreign language cooking terms are also defined, including Asian, French, Italian and Spanish. No more confusing flambé with brulée!
Who are the authors? Jacques Rolland has a degree in culinary art and hotel management and is a certified sommelier. His appreciation and knowledge of food has been honed from the many cultures he has experienced. He is also the author of The Cook’s Essential Kitchen Dictionary.
Carol Sherman is an author and award-winning editor. She has edited many bestselling cookbooks and food-reference books, including The Food Substitutions Bible, recent IACP (International Association of Culinary Professionals) award winner.
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