A fabulous addition to any kitche. Beautifully illustrated guide to ingredients. Not only does it tell you what that strange thing is and where it came from, but often tells you how to prepare it, and includes some fantastic easy recipes. A definite YES for any foodie's library ( )

The photos are indeed glorious! But this thick, heavy paperback is more than just pictures. It describes ingredients, and how to prepare and cook them, in detail. A nice hefty chapter on cheeses divides them into hard, semi-soft, soft, blue, etc., and then further divides by country of origin. You will learn all about offal ("chicken hearts are very small") and what to do with crocodile meat (it "can be cut into fillets and steaks").

A wonderful book with which to curl up and plan your next meal, or just enjoy.