Оглавление
Margaret Brooker. Bartending
The Cook’s Bible of Ingredients
Contents
Introduction
Grains & Cereals
Rice
Corn
Rye and Barley
Wheat
Wheat-based grains
Oats
Cereals and Starches
Other flours and Starches
Noodles, Pasta & Flatbreads
Wheat noodles
Rice and Bean noodles
Asian wrappers
Flatbreads
Pasta shapes
Long and Ribbon pasta
Filled pasta
Vegetables & Fungi
Lettuce
Leaves, Shoots and Stems
Roots and Tubers
Squashes and Pumpkins
Cucumbers and Marrows
Onions, Leeks and Garlic
Legumes, Pods and Seeds
Brassicas
Tomatoes and Fruit vegetables
Peppers and Chillies
Mushrooms and Fungi
Fruit
Deciduous fruit (apples and pears)
Stone fruit (peaches, plums and cherries)
Citrus fruit
Melons
Grapes
Berries
Tropical fruit
Exotic fruit
Dried fruit
Nuts
Pulses & Seeds
Seeds
Pulses (beans)
Peas and Lentils
Dairy
Milk and Cream
Butter, Yoghurt and Non-dairy milk
Eggs
Cheese
Hard and Semi-soft cheese
Hard cooked cheese
Stretched curd cheese
Blue-veined cheese
Washed-rind cheese
Ewe and Goat’s milk cheese
Meat
Beef
Pork
Lamb
Veal
Game and Venison
Offal
Ham and Bacon
Sausages
Delicatessen meats
Poultry
Chicken
Turkey, Duck and Goose
Poultry products
Game birds
Fish & Seafood
Freshwater fish
Saltwater fish
Pelagic fish
Reef fish
Boneless fish
Cod family
Flat fish
Crustaceans
Shellfish (Molluscs)
Smoked fish and Seafood
Fish products and Seaweed
Herbs, Spices & Seasonings
Herbs
Spices
Oils
Non-dairy Fats and spreads
Stock and Savoury pastes
Vinegars and Other acidifiers
Condiments and sauces
Asian sauces
Mustards
Indian and Thai pastes
Pickles, Chutneys and Achaar
Olives
Sweeteners & Flavourings
Sugar and Honey
Sweet flavourings
Chocolate
Syrups, Spreads and Jams
Raising and Setting agents
Pastry
Alcohol for cooking
Bibliography
More ingredients
Index
Photographic credits
Acknowledgements
