Glossary of Ingredients, Equipment & Techniques

This section explains some of the equipment and raw materials called for throughout this book. I have made suggestions as to suitable alternatives in both areas to simplify the difficulties often experienced in finding the right utensil or ingredient. To those cooks who buy every utensil they can to do the job perfectly, it should be noted that few commercial kitchens have every gadget and purpose-designed utensil in their batterie de cuisine. Professionals are often forced to compromise by using whatever is on hand principally because of the high cost and lack of storage space. I have also included some culinary terms of interest beyond those referred to in the text.