A certified sommelier with a degree in culinary art Jacques Rolland teams up with IACP Cookbook Awardwinning food editor Carol Sherman to present this encyclopedic reference to food and drink.The Food Encyclopediahas 8000 cross-referenced entries on foods wines beverages cooking methods and techniques and food people from Julia Child to Alice Waters illustrated with 550 color drawings and photos. In the entry on arugula for example we read that it is "an assertive salad greenEruca sativa has a peppery taste somewhere between nasturtium and watercress and is used frequently in Mediterranean dishes. The ancient Romans used both the leaves and the seeds of arugula. Thomas Jefferson in detailed written instructions to his gardener at Monticello listed arugula as essential for his kitchen garden."

Yemek Ansiklopedisi: 8000'den Fazla Malzeme Araç Teknik ve İnsan
550 adet renkli fotoğraf ve çizimle 8000'den fazla yemek şarap içki pişirme tekniği yemekle ilgili insan bu kitapta biraraya getirilmiş. Mutfak sanatlarına dair bir çok farklı konuyu çeşitli gurme ve şeflerin yorumlarıyla birlikte bulabileceksiniz.