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The versatility of the potato means that it fits naturally into the cuisine and cooking methods of almost every culture. It can be boiled, mashed, roasted, fried, baked or steamed. This book looks at all of these methods and explains how to get perfect results every time. Also recorded in this encyclopedia are over 150 varieties of potato, from around the world, explaining the difference between their taste, texture, availability and the best cooking methods. Over 40 recipes celebrate the versatility of the potato and sweet potato, from soups, to fritters, to gnocchi.
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About the Author

Alex Barker qualified as a home economist working in the Nestle test kitchens and the marketing department of Buitoni foods. She then moved into magazines, including Woman's Own and Prima. She then launched Let's Cook. Her wide-ranging experience of food publications makes her a leading authority on food and she now works freelance as a food writer, and runs a picture library, Food Features. Sally Mansfield trained as a chef and then home economist before embarking on a career within magazines, including Prima, Me and Family Circle. After five years as a cookery editor she moved into freelance work and has written a variety of cookery books. Sally also works in radio and television, most recently as the presenter of Food Factory and as a chef on the popular Ready, Steady, Cook. In addition she regularly appears on Carlton Food Network and Channel Five.

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