Cookery Book

Sugar is a sweetener. There is detailed information about the chemistry and history of sugar in the Wikipedia article on sugar.
white sugar
cane sugar
caster sugar
baking sugar
bar sugar
superfine sugar
castor sugar (AUS/NZ)
caster sugar (UK)
confectioners’ sugar
fructose (fruit sugar)
granulated sugar
icing sugar (AUS/NZ)
powdered sugar
refined sugar
rock sugar
brown sugar
demerara sugar
dark brown sugar
light brown sugar
jaggery
maple sugar
raw sugar
turbanado sugar
unrefined sugar
ModuleDiscussion

The Soy bean is a small fat green bean. It is particularly associated with Japanese cuisine, large-scale commercial cooking, artificial meat for vegatarians, and industrial processes. Soy beans may be served uncooked and whole during a Japanese meal. They may be fermented to produce soy sauce, natto, tofu, miso, and tempeh. Soy beans may be […]

Baking soda is a chemical, sodium bicarbonate, also known as bicarbonate of soda or NaHCO3. It reacts with acid to produce carbon dioxide gas. Baking soda is used in baking as a leavening agent, to make cakes, cookies, and breads rise (expand) by producing tiny little bubbles of carbon dioxide gas.
Acids commonly used with baking […]

Salt, or sodium chloride, is a mineral, one of the few rocks people eat. Saltiness is one of the basic flavors tasted by our tastebuds, along with sweet, sour, bitter, and umami. Salt is required for life, but overconsumption can increase the risk of health problems, including high blood preasure. Salt can be reduced by […]

Rice is the staple diet of many Asian countries.
Types of rice
There are several types of rice
Medium-grain (white or brown)
Long-grain (white or brown)
Sticky (glutinous)
Converted (parboiled)
Enriched
Instant (pre-cooked)
Cooking methods
There are several ways to cook rice:
Boiling
Microwave
Electric rice cooker
Rice cooker
Pressure cooker

A potato is a tuber. Originally from South America the potato is now grown and used as a foodstuff in most parts of the world, and is valued for its relative ease of growing and its high carbohydrate content. It is also extremely versatile in the kitchen, and can be served boiled, roast, baked, shallow-fried […]

There are several different plants and ingredients commonly known as pepper including:
the chili pepper (including the bell pepper)
several Asian spices including ‘pink’ peppercorns and Szechuan pepper.
and lastly, black, green and white peppers, which is what is commonly used in the Western world for seasoning.
Whole unground pepper berries are called peppercorns.
The black, white and green peppers […]

The milk of some mammals, particularly cows, goats, sheep, and buffalo, is collected for human consumption, either directly, usually after pasteurization, or is processed into dairy products such as cream, butter, yogurt, ice cream, or cheese. When used alone, milk almost always refers to cow’s milk.
A rarer use is to refer to plant-based ‘milks’, usually […]

Making jams and jellies
A jam is a fruit conserve in which sugar and fruit chunks are boiled together. In a jelly, the juice is pressed or boiled out of the fruit, filtered and then boiled again with sugar to reduce and thicken it. It is important to keep in mind that some fruits are better […]

Grains are the seeds or fruits of cereal grasses and, in common usage, other commercially similar plants such as soybeans.
Grains
Alfalfa
Barley
Maize (US Corn)
Millet
Milo
Oats
Quinoa
Amaranth
Rice
Rye
Sorghum
Wheat (UK Corn)
Bulgur
Couscous
Buckwheat
Beans
Chick Pea
Lentils
Soybeans