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oday's globalized world means that people who enjoy fine food or who like to cook now have access to a greater and greater choice of ingredients. Improvements in technology and transportation make it easier to obtain unusual or out-of season ingredients. Celebrating the diversity and bounty of foods available today, "The Cook's Bible of Ingredients" is a visual encyclopaedia of more than 1200 foods and ingredients. Each of the 12 chapters is devoted to a particular group of ingredients, be it meat, fish, vegetables or oils and flavourings. Attractively presented full-colour photographs, all of them specially commissioned for this book, present a scrumptious visual gallery of food and food ideas from all over the world. Complementing the photos are extended descriptions of the characteristics, origins and uses of each ingredient, and each chapter is introduced by a short thematic essay. The book promises to be an invaluable reference source for anyone who loves to cook or who just loves food
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