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This encyclopedia is not only a practical cookbook but also an
expert kitchen reference. It includes preparation and cooking
techniques, and information on storage containers and equipment.
Over 50 spices are shown in their various forms - whole, ground,
dried or fresh. Their aroma, taste, culinary and medicinal uses and
cooking tips are also listed. In addition, there are illustrated
recipes for more than 35 spice blends, from Kashmiri Masala to
Apple Pie Spice. Last but not least there are over 100 wonderful
recipes from soups and starters through beef, lamb and pork to
preserves and chutneys.
Spices have a colourful and extraordinary history - exotic and
valuable prizes that have been sought and fought over for thousands
of years. Enthusiasm for spicy food is a world-wide phenomenon and
today, spices play a huge part in almost every cuisine with ever
more interesting and unusual spices becoming available. This handy
guide is a comprehensive reference to the world of spices, with
authoritative information on all the common and lesser-known
varieties. The introductory section provides straightforward,
easy-to-follow instructions on preparation and cooking techniques
as well as useful information on containers and equipment. The
full-colour A-Z index of 50 spices and aromatic ingredients shows
each in all its various forms - whole, ground, dried or fresh - and
includes facts about its history, origins, and medicinal and
culinary uses. In addition, there are illustrated recipes for over
35 spice blends, from Apple Pie Spice to Kashmiri Masala. The
second part of the book offers over 100 classic and contemporary
step-by-step recipes from all over the world using both spices and
spice mixtures. A section on using spices in the home shows you how
to make scented gifts and decorations, and features recipes for
aromatic cooking oils, vinegars and a variety of drinks. "The
Cook's Guide to Spices" is the only book on identifying, preparing,
using and cooking with spices that you will ever need.
From Thailand, Burma, Indonesia and Malaysia to China, Korea and
Japan, this work presents traditional ingredients and classic
recipes from the East. It features 100 enticing, authentic dishes,
each photographed in colour with easy-to-follow, step-by-step
instructions and a glorious finished picture. It is an
indispensable, fully illustrated guide to classic Asian
ingredients: from rice and noodles, mushrooms and seaweed to
peppers, pastes, oils, herbs and spices, and the varieties and cuts
of fish, meat and poultry. It offers everything you need to know
about the Asian kitchen, from essential equipment and
store-cupboard ingredients to special techniques shown
stage-by-stage in over 650 photographs. This comprehensive volume
gives a fascinating introduction to the cuisines of Asia, plus a
useful guide to equipment and utensils. The fabulous visual
catalogue includes essential information on every type of
ingredient. There is guidance on how to choose the very best
ingredients, their culinary uses and storage, along with advice on
special cooking and preparation techniques.Then the recipe section
includes over 100 essential authentic recipes with easy-to-follow,
illustrated step-by-step instructions which show you how to make
classic dishes from every corner of the region: Peking duck, spring
rolls, dim sum, Thai fish cakes, red chicken curry, Filipono prawn
fritters, sate, Nasi Goreng, Japanese sushi and sashimi and
Malaysian coconut ice cream.
Perfect for beginner cooks or Thai food enthusiasts alike, this
book is an ideal guide to this delicious and exotic cuisine.
Showcasing the ingredients and techniques used in Thai cookery,
this book take you, step by step, through the processes involved in
creating tempting, genuine Thai dishes. Part 1 introduces you to
the world of Thai cooking, explaining ingredients, equipment and
cooking methods, and basics such as stocks, pates, rice and
noodles. Part 2 gives you delicious recipes for snacks and
appetizers; soups; salads and vegetables; curries; stir-fries;
fried dishes; steams, bakes and barbecues; and desserts. Try Prawn
Satay, Pumpkin and Coconut Cream Soup, Thai Beef Salad, Thai
Mussaman Curry, Stir-Fry Scallops with Chilli and Basil Leaves or
Coconut Milk Ice Cream. Part 3 shows you how to put the recipes
together to create stunning meals, whether you want a filling bowl
of noodles on a weekday evening or a sumptuous weekend feast for
friends or family. With twelve menu plans, giving clear
instructions and invaluable tips on preparation and timing, the
Easy Thai Cookbook enables even the novice cook to prepare the
perfect meal for any occasion.
The Handbook of Journal Publishing is a comprehensive reference
work written by experienced professionals, covering all aspects of
journal publishing, both online and in print. Journals are crucial
to scholarly communication, but changes in recent years in the way
journals are produced, financed, and used make this an especially
turbulent and challenging time for journal publishers - and for
authors, readers, and librarians. The Handbook offers a thorough
guide to the journal publishing process, from editing and
production through marketing, sales, and fulfilment, with chapters
on management, finances, metrics, copyright, and ethical issues. It
provides a wealth of practical tools, including checklists, sample
documents, worked examples, alternative scenarios, and extensive
lists of resources, which readers can use in their day-to-day work.
Between them, the authors have been involved in every aspect of
journal publishing over several decades and bring to the text their
experience working for a wide range of publishers in both the
not-for-profit and commercial sectors.
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