What are the names of all those delicious items that are often sold unlabeled at fruit and vegetable markets or that are piled up in all colours and shapes in the display cases at the entrance to the supermarket? The origins or uses of these ingredients in the kitchen are often still unknown. The well-structured and highly informative reference book, "Ingredients", provides help with all of these questions, identifies approximately 2000 ingredients by name and describes their composition and uses. This book will help cooks - and everyone who likes to eat - find their way through the world's jungle of ingredients.