REVIEW: INGREDIENTS, by Loukie Werle and Jill Cox

An essential reference for the serious cook.

Werle, Loukie and Jill Cox. ”Ingredients.” JB Fairfax Press: 1998

“Ingredients” is the chef’s dream picture book. There are so many reference books for spices, herbs, wines, beers, teas….and almost all of them lack pictures. This book, on the other hand, is comprised of close-up and detailed pictures of every ingredient imaginable. Small captions describe the ingredient, the best way to use it, and how to store it. Ingredients range from herbs, spices, fish, meats, poultry, dairy, bread and flour, to cuisine combinations towards the end of the book. It is a great tool for inspiration in creating new recipes. It serves as a preview of the ingredient before going out to the store to buy it. I especially appreciate the pictures of meat, poultry, and fish. Knowing what a specific cut of meat looks like what blue cod looks like when it is filleted is a major help when shopping. An informed cook in the kitchen makes a better meal on the table.

Here are some pictures of the beautiful pages within.