An edition of The Cook's Encyclopaedia (1980)

The Cook's Encyclopaedia

New Ed edition

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Cover of: The Cook's Encyclopaedia by Tom Stobart
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Last edited by ImportBot
August 21, 2020 | History
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An edition of The Cook's Encyclopaedia (1980)

The Cook's Encyclopaedia

New Ed edition

by

  • 0 Ratings
  • 2 Want to read
  • 0 Currently reading
  • 0 Have read

Arranged Alphabetically from Abalone to Zampone, the majority of entries in this book deal with the ingredients an processes used in cooking. Tom Stobart says in his Introduction - 'Ingredients are the fundamentals of cookery and every cook who hopes to excel should know about them...What I have tried to do is to list as wide a range as possible to give some of their background and to identify their particular characteristics.' Likewise with methods and science in the kitchen, Stobart explains all the common processes from bottling, brewing, brining, curing and smoking.'

Publish Date
Publisher
Grub Street Publishing
Pages
464

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Previews available in: English

Subjects
Cookery, Dictionaries, Cooking, Encyclopedias

Showing 6 featured editions. View all 6 editions?

Edition Availability
Cover of: Cook's Encyclopaedia
Cook's Encyclopaedia
2016, Grub Street
in English
Libraries near you: WorldCat
Cover of: Cook's Encyclopaedia
Cook's Encyclopaedia
2016, Grub Street
in English
Libraries near you: WorldCat
Cover of: The Cook's Encyclopaedia
The Cook's Encyclopaedia: Ingredients and Processes
July 2004, Grub Street
Paperback in English
Libraries near you: WorldCat
Cover of: The Cook's Encyclopaedia
The Cook's Encyclopaedia
October 31, 1998, Grub Street Publishing
Hardcover - New Ed edition
Libraries near you: WorldCat
Cover of: The Cook's Encyclopaedia
The Cook's Encyclopaedia: Ingredients & Processes
May 27, 1982, Pan Macmillan
Paperback
Libraries near you: WorldCat
Cover of: The cook's encyclopaedia
The cook's encyclopaedia: ingredients & processes
1980, Batsford
in English
Libraries near you: WorldCat

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Book Details

Classifications

Library of Congress
TX349 .S74 2005

The Physical Object

Format
Hardcover
Number of pages
464
Dimensions
10 x 6.8 x 1.6 inches
Weight
2.5 pounds

ID Numbers

Open Library
OL8764774M
Internet Archive
cooksencyclopaed0000stob_o4n2
ISBN 10
1902304004
ISBN 13
9781902304007
LCCN
2008411773
Library Thing
1439218

Source records

Internet Archive item record
Library of Congress MARC record
Better World Books record

Work Description

Arranged alphabetically from abalone to zampone, the majority of entries in this cook's encyclopaedia deal with ingredients and processes used in cooking.

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History

Download catalog record: RDF / JSON
August 21, 2020 Edited by ImportBot import existing book
July 31, 2019 Edited by Brittany Bunk Edited without comment.
July 31, 2019 Edited by Brittany Bunk Edited without comment.
December 3, 2010 Edited by Open Library Bot Added subjects from MARC records.
December 10, 2009 Created by WorkBot add works page