Encyclopedia of Kitchen Secrets, Over 25,000 Food Facts - by Dr. Myles Bader
- Contains over 25 thousand food facts & chef's secrets
- Hard cover edition, measures 7”W x 10”H x 2”D
- 835 pages packed with useful & practical culinary tips and information
- Not a cookbook, but rather a book to enhance your cookbook library
- Makes a wonderful gift idea for new cooks or seasoned pros alike
- More than 2.5 million print copies sold worldwide
First and foremost, it is important to point out that this is NOT a cookbook. It is much more useful than that. There are thousands of good cookbooks already on the market, and you probably have a library of your own. This book will help you get the most out of those cookbooks and educate you about food, handling it, processing it, and things you need to know about your kitchen and the tools you use in it. Written by Dr. Myles H. Bader, it contains over 25,000 food facts and chef's secrets. Within it's hard bound covers, you'll learn:
How to store foods for long periods of time without spoilage.
In-depth information on every liquid imaginable from water to tea to coffee, etc.
Why many foods should be stored upside-down
Cooking secrets that only your grandmother knew
How to make your next holiday meal one to remember
All about fats & oils and their uses in baking and cooking
And much, much more!
Once you start using this book you will not be able to put it down. The information in it can be incorporated into your everyday lifestyle. You will amaze your friends and family with your new found wealth of knowledge and information that cannot be found in any other book of this type. This culinary encyclopedia is a new book in alphabetical order with thousands of new secrets. Although it was published in 2008, the information it offers is timeless and just as appropriate today as it ever was, and will still be good years from now when you decide to pass it on to your children and grandchildren.
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