Books like Ingredients by Christine Ingram

The Art of Fermentation is a definitive guide that translates the science, history, and practical techniques of fermentation into clear, step‑by‑step instructions for beginners and experts alike.

A comprehensive French culinary encyclopedia and cookbook, the Larousse Gastronomique offers detailed entries on ingredients, techniques, and classic dishes, enriched with illustrative photographs, making it an essential reference for chefs and food lovers alike.

The Flavor Bible is a definitive culinary reference that teaches chefs and home cooks how to season ingredients for maximum flavor, drawing on the expertise of leading chefs and offering thousands of ingredient pairings.

A comprehensive reference guide from the Mayo Clinic that links nutritional science to everyday food choices, detailing how specific foods affect health and disease.

Alphabetically arranged entries provide comprehensive information about food-related subjects, with 5,100 recipes and more than 500 illustrations, charts, and diagrams.

"Cook up whatever you please --with ease -- thanks to simply sensational recipes you'll find in Taste of Home 5 Ingredient Cookbook! These tasty dishes prove you don't need a long ingredient list for big family-pleasing flavor,"--back cover.

From the Publisher: Twenty years in the making, the first edition of Alan Davidson's magnum opus appeared in 1999 to worldwide acclaim. Its combination of serious food history, culinary expertise, and entertaining serendipity was recognized as utterly unique. Including both an exhaustive catalogue of the foods that nourish humankind-fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or ears, eyeballs and testicles from a menagerie of animals-and a richly allusive commentary on the culture of food, whether expressed in literature and cookbooks, or as dishes peculiar to a country or community, the Oxford Companion to Food immediately found distinction. The study of food and food history was a new discipline at the time, but one that has developed exponentially in the years since. There are now university departments, international societies, and academic journals, in addition to a wide range of popular literature exploring the meaning of food in the daily lives of people around the world. Alan Davidson famously wrote eighty percent of the first edition, which was praised for its wit as well as its wisdom. Tom Jaine, the editor of the second edition, worked closely with Jane Davidson and Helen Saberi to ensure that new contributions continue in the same style. The result is an expanded volume that remains faithful to Davidson's peerless work. The text has been updated where necessary to keep pace with a rapidly changing subject, and Jaine assiduously alerts readers to new avenues in food studies. Agriculture; archaeology; food in art, film, literature, and music; globalization; neuroanatomy; and the Silk Road are covered for the first time, and absorbing new articles on confetti; cutlery; doggy bags; elephant; myrrh; and potluck have also found their way into the Companion.

An encyclopedic reference covering 2,650 food-related entries – from ingredients and cooking terms to cultural habits, traditions, and chef biographies – compiled over twenty years by Alan Davidson.