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Ginger
- the underground root or rhizome of an iris like plant. Ginger has a
warm sweet aroma and a hot biting flavour click
here for more
see also Spices
for more terms see
Glossary
of Cookery Terms
see also Methods of Cooking
competition
to devise a dish reflecting the flavors of Wales!
Take a look at the new cookeryonline bulletin board for discussion and tips on cookery and food, its free, fun and easy to join!
a new page from Steve "to spice up the site"
How to prepare a Globe Artichoke
Weights
and Measures
Help with conversions
Fish
and Seafood Dictionary
detailed Fish and Seafood information
Maggots? Or Apples?
cider recipe ideas from Steve!.
Chocolate Heaven
pages dedicated to the brown stuff.....
Food
News Feed
food industry headlines
Abercrombie's
Goat Page
Goat Know How!
Picklenet
a great site for those tasty little accompaniments!
Vote
for the top 100 culinary websites.
Hey we know we are not number one yet but within a year or two we'll get there!
Escoffier
: The Complete Guide to the Art of Modern Cookery
Presented for the first time to the English-speaking public, here is the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1903. It offers those who practice the art of cookery--whether they be professional chefs or managers, housewives, gourmets or students of haute cuisine--invaluable guidelines culled from more than fifty years' experience.
