Glossary

The majority of this glossary is given over to vegetables, because these are the cookery ingredients that most of us stand more chance of being able to buy at reasonably high quality through supermarkets, local specialist shops and markets. Fruit generally needs less preparation and so needs less explanation. The state of fish retailing in this country is such that to dwell on the raw materials at any length would just rub salt into the wound (see introduction); meat has already figured hugely in the recipes; and cheese unfortunately suffers an even worse fate than fish, decent standards only being upheld by a dozen or so specialist shops nationwide.