Selected as one of the 25 Greatest Cookbooks of all time in the January 2004 issue of Waitrose Food Illustrated.

Several judges said they..'would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again.It explains the world of the kitchen, whether you're a beginner or an old hand, revealing the facts behind foods, equipment and techniques. Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you'll be better equipped to return to the stove.'

Arranged alphabetically from Abalone to Zampone, the majority of entries in the book deal with the ingredients and processes used in cooking. Tom Stobart says in his Introduction to the book..'Ingredients are the fundamentals of cookery and every cook who hopes to excel should know about them...What I have tried to do is to list as a wide a range as possible to give some of their background and to identify their particular characteristics.' Likewise with methods and science in the kitchen, Stobart explains all the common processes from bottling brewing, brining, curing, smoking and vacuuming.'

Reviews

'A MUST, comprehensive, well-organized and well-written...This is a serious and important work of reference, but it is also extremely readable. Those who acquire it will find themselves dipping into it constantly and that it affords them as much pleasure as instruction.' Alan Davidson, Oxford Companion to Food