The Cook's Book of Ingredients

Published by Dorling Kindersley, 2010.

For anyone who appreciates good food, this has to be their kitchen companion – a definitive visual reference to help the cook how to choose ingredients, learn the best cooking techniques, and try out exciting new flavour pairings.

Nichola wrote the five meat chapters for this impressive tome: Poultry, meat, game, offal and cured meat. Other sections cover: fish & seafood; vegetables; herbs; nuts & seeds; spices; dairy & eggs; fruits; grains, rice & pasta; and oils vinegars & flavourings.