'Eat' is a cooking dictionary for anyone interested in food or cooking. Taking a back-to-basics approach, the book introduces and demystifies, modern cookery terms and ingredients.
If you’re new to the kitchen, a particular style of cooking or even a particular chef, you quite often come across words (ingredients, techniques, processes) that are, or may as well be, in a foreign language. If you’ve wondered which is the pestle & which is the mortar or how to avoid being burnt whilst blind baking or if a fumet means a stock, then this is the ideal book for you.
'Eat' includes simple definitions from Acacia seed to zuppa and everything in between.
