This fascinating and comprehensive book is the ultimate guide to the cooking ingredients of the world. From the everyday to the exotic, every category of foodstuff is explored including fruits, vegetables, nuts and seeds; meat, poultry and game; fish and shellfish; eggs, cheese and dairy produce; staples such as grains and pulses; herbs and spices; and pantry essentials such as coffees, teas, oils, vinegars, condiments, sweeteners and flavorings. Each entry includes a detailed description of the varieties, appearance, flavor and aroma of the ingredient and offers essential advice on its preparation and culinary uses. There are also helpful, illustrated step-by-step instructions for more complex techniques such as scaling, cleaning and skinning fish, boning, tying and roasting joints of meat, and peeling and preparing unusual fruits. With over 1,500 color photographs of ingredients and techniques, this is both a thorough encyclopedia of every food you are likely to use and an invaluable practical handbook.