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.

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.

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.