The Illustrated Encyclopedia of Fruits, Vegetables, and Herbs: History, Botany, Cuisine

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Book Sales, 26 de gen. 2017 - 360 pàgines

The Illustrated Encyclopedia of Fruits, Vegetables, and Herbs shows you the origins, traditions, and contemporary culture of more than 450 fruits, vegetables, nuts, grains, herbs, and spices.

From roots and shoots to almonds and zucchini, The Illustrated Encyclopedia of Fruits, Vegetables, and Herbs delectable guide which reveals the intriguing stories of the world's favorite food plants. Go on a gorgeously illustrated tour through the gardens of the world and discover why this is the explorative home cook's best friend.

This guide is splashed with hundreds of appetizing images and written by top culinary and horticultural experts. You will never want for the geographical origins of produce, botanical facts, traditional uses, and culinary tips for hundreds of plants again!

Throughout the lively narrative, The Illustrated Encyclopedia of Fruits, Vegetables, and Herbs tempts us with layers of information, including:

  • The little-known geopolitical role of food plants
  • How agriculture caused cities to blossom
  • How the taste for spices drove global exploration and conquest
  • Our endeavors toward a green future 
  • Legends and lore of natural remedies
  • The lineage of regional classics such as Italian tomatoes, Irish potatoes, Hawaiian pineapples, and Hungarian paprika

Take this bounty of knowledge, combine it with 500 mouthwatering photographs, and savor a scrumptious resource of useful information and fascinating reading!

 

Pàgines seleccionades

Continguts

A Directory of Edible Plants
59
Reference Section
335
Glossary
348
Index
352
Copyright

Altres edicions - Mostra-ho tot

Edible: An Illustrated Guide to the World's Food Plants

Previsualització limitada - 2008

Frases i termes més freqüents

Africa ancient apple aromatic Asian Australia beans berries beverages bitter Botanical Facts cabbage century cherry chickpeas chili China Chinese citrus color cooked crop cuisine Culinary Fare cultivars cultivated Curry leaf desserts dishes dried drupe early eaten fresh edible Europe European flavor flesh flowers fruit garden garlic genus ginger grains grapes green grow grown harvested herb Historical Origins Illawarra plum India Indian cuisine ingredient juice kiwifruit known leaves legume lemon lychee maize meat medicinal Mediterranean mustard native Native Americans North America nutrition nuts okra orange parsley peanuts peas pepper perennial pickled plant plums pods popular potato produce propagated protein purple region rice ripe ripen roasted Roman roots salads sauces seeds skin soil soups Southeast Asia species spice spinach sprouts staple stems stews sugar sweet taste tree tropical tubers vegetable wasabi wheat wild yellow

Sobre l'autor (2017)

BARBARA SANTICH is a Professor at the University or Adelaide, Australia, where she designed the curriculum for the Graduate Program in Gastronomy and developed its core courses in the history and culture of food and drink. She also teaches in the university's Food Writing course. Her interest in food and eating was stimulated by her early studies in biochemistry. She has been a food writer for almost 30 years, and has written six books as well as contributing to numerous publi­cations, including Australian Gourmet Traveler,The Journal of Gastronomy, and Petits Propos Culinaires. Deborah Madison founding chef of the Greens restaurant in San Francisco, has long been committed to local and sustainable approaches to growing food, and has, through cooking, writing, and teaching helped chefs, home cooks, and young people make that connection for themselves. She is the author of nine cookbooks, including Local Flavors, many of which have received prestigious awards from the James Beard Foundation and the International Association of Culinary Professionals, among others. Madison has had an abiding interest in the diversity of edible plants, and the Greens restaurant was among the first restaurant to introduce exotics such as arugula, fingerling potatoes, and golden beets to the dining public in the late 1970s. A board member of the Seed Savers Exchange. Madison gardens and writes at her home in New Mexico. GEOFF BRYANT is a New Zealand-based horticultural writer and photographer and was a plant propagator and nurseryman for some 10 years. He has written a total of 12 books, including several widely sold plant propagation handbooks, as well as numerous magazine articles illustrated with his own photographs. He has been a technical editor, writer, and/or photographic contributor to a large number of major plant and gardening titles. Geoff's photographs can be seen at his image library website, www.cfphoto.com, and he is also represented by several stock photo libraries.

Informació bibliogràfica

TítolThe Illustrated Encyclopedia of Fruits, Vegetables, and Herbs: History, Botany, Cuisine
AutorDeborah Madison
Col·laboradorsBarbara Santich, Geoff Bryant
EditorBook Sales, 2017
ISBN0785834885, 9780785834885
Nre. de pàgines360 pàgines
  
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