The Cook's Encyclopaedia
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If ‘the recipe calls for a Bresse chicken, but any chicken will do’ is the no-nonsense approach, Tom Stobart’s Encyclopaedia embraces the nonsense. With a quite astonishing amount of information, the A–Z lists a wide range of ingredients and processes, with information about their background, different varieties, and their characteristics. There are no recipes as such, but abundant details about preparations – such as how to make Thousand Year Eggs and sourdough starter.