This compendium offers a comprehensive, full-colour photographic identification guide to all the cooking ingredients that you are ever likely to use. Photographs illustrate all the familiar, as well as the lesser-known ingredients, in every category of foodstuff, including dairy, meat, fish, fruit and vegetables, pulses and grains, herbs and spices and store-cupboard ingredients. Every entry has a detailed description of the aroma, flavour, appearance and culinary uses of the ingredient. Clearly indexed, and easy-to-use, this is a useful reference guide to the cooking ingredients of the world and a helpful book for every kitchen and every cook.