Cook's Ingredients

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Reader's Digest Association, Sep 1, 1990 - Cooking - 240 pages
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Describes the characteristics and culinary uses of vegetables, beans, mushrooms, herbs, spices, pickles, mustards, dried fruit, grains, pasta, noodles, baking ingredients, cheeses, fish, meat, and poultry

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Contents

Introduction
6
Dried Peas Beans and Dumplings pagem
44
Mustards Vinegars Fish and Seafood page
70
Copyright

1 other sections not shown

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About the author (1990)

South African husband and wife team Adrian Bailey (photographer) and Robyn Keene-Young (author) have been visiting Botswana's Okavango Delta for over a decade. Their previous books include Okavango: Africa's Wetland Wilderness and Dwellers in Eden, Backseat Safari, and Wild Kruger and Wild Botswana. Their collaborative articles on wildlife and travel have been published in some of the world's best magazines, including BBC Wildlife and Conde Nast Traveller. They both serve as associate editors of South Africa's Getaway magazine.

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