Cook’s Encyclopedia

Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically, from Abalone to Zampone, the majority of entries in the book deal with the ingredients and 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… Likewise, with methods and science in the kitchen, Stobart explains all the common processes from bottling brewing, brining, curing, smoking, and vacuuming.

Tom Stobart