Visual Food Encyclopedia The Definitive Practical Guide to Food and Cooking

ISBN-10: 0028610067
ISBN-13: 9780028610061
Edition: 1996
List price: $59.95 Buy it from $5.27 Rent it from $27.25
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Description: What does a tree tomato look like? Whats the difference between a turnip and a rutabaga? Where does malanga come from? How do you trim an artichoke bottom? The Visual Food Encyclopedia answers all these food questions and thousands more.The Visual  More...

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Book details

List price: $59.95
Copyright year: 1996
Publisher: John Wiley & Sons, Incorporated
Publication date: 10/15/1996
Binding: Hardcover
Pages: 688
Size: 8.75" wide x 11.25" long x 1.75" tall
Weight: 4.796
Language: English

What does a tree tomato look like? Whats the difference between a turnip and a rutabaga? Where does malanga come from? How do you trim an artichoke bottom? The Visual Food Encyclopedia answers all these food questions and thousands more.The Visual Food Encyclopedia is the cooks companion in the market and the kitchen, illustrating and explaining everything other cookbooks assume you already know. It takes you by the hand and, with a no-nonsense approach, tells you how to look for freshness, when to buy each ingredient at its peak, how to store it once you get it home, and the best methods of preparation and cooking.This extensive guide covers more than 1,000 ingredients, including: 70 different kinds of vegetables 63 varieties of fruits 37 types of meat 62 species of fish 34 different cereals and grains 47 herbs, spices and condiments 30 kinds of cheese and milk products Varieties of nuts and seeds, mushrooms, seaweed, sugars, fat and oils, and coffee and tea.In large part, the explaining is done with pictures, over 1,200 of them. The state-of-the-art computer images are so clear and richly colored, youll want to eat the food right off the page. And because you just have to see how some things are done, like cutting a chicken into serving pieces, basic techniques are clearly illustrated with original step-by-step photographs.This unique book doesnt ignore health benefits either. All the entries include nutritional highlights. A glossary of terms along with a comprehensive index of the technical and most commonly known names for each entry is provided at the end of the book. Plus, while this is an encyclopedia, not a cookbook, serving ideas and traditional recipes using selected ingredients are featured/From the novice cook to the experienced chef, there are timeless lessons to be learned from The Visual Food Encyclopedia.

Nutrients
Vegetables
Introduction
Bulb Vegetables
Chive
scallion
leek
garlic
onion
shallot
water chestnut
Root Vegetables
Beet
turnip
parsnip
carrot
celeriac
black radish
radish
daikon
rutabaga malanga
salsifi
burdock
Fruit Vegetables
Okra
eggplant
avocado
bell pepper
olive
cucumber
tomato
tomatillo
squash
dried squash seeds
spaghetti squash
chayote
Leaf Vegetables
Spinach
sorrel
dandelion nettle
purslane
lamb's lettuce
arugula
cress
radicchio
chicory
endive
lettuce
violet
nasturtium
cabbage
sea kale
kale
collards
Savoy salad
Brussels sprout
Chinese cabbages
Stalk Vegetables
Asparagus
bamboo
cardoon
chard
fennel
fiddlehead fern
kolrabi
celery
Tuber Vegetables
Cassava
potato
taro
yam
jicama
sweet potato
Jerusalem artichoke
crosne
Inflorescent Vegetables
Cauliflower
broccoli
rapini
artichoke
Legumes
Introduction
Bean
Lima bean
mung bean
black gram
adzuki bean
scarlet runner
lupine
lentil
dolichos bean
broad bean
pea
chickpea
peanut
alfalfa
soybean
soy milk
tofu
okara
tempeh
textured vegetable protein
Fruits
Introduction
Dried Fruits, candied fruits, rhubarb
Berries
Currant
blueberry
bilberry
blackberry
raisin
grape
strawberry
rasberry
cranberry
alkekengi
Stone Fleshy Fruits
Plum
prune
nectarine
peach
cherry
date
apricot
Pome Fleshy Fruits
Apple
pear
quince
loquat
Citrus Fruits
Pomelo
grapefruit
orange
tangerine
lemon
kumquat
lime
citron
bergamot
Tropical Fruits
Plantain
banana
pineapple
jaboticaba
carambola
cherimoya
durian
jackfruit
tamarillo
rambutan
persimmon
litchi
longan
papaya
pepino
feijoa
jujube
kiwi
pomegranate
passion fruit
guava
fig
prickly pear
mangosteen
mango
horned melon
star apple
sapote
Melons
Watermelon
melons
Nuts and seeds
Introduction
Walnut
pecan
cashew
kola nut
coconut
macadamia nut
Brazil nut
pine nut
ginkgo
chestnut
beechnut
hazelnut
sesame seeds
almond
sunflower seeds
pistachio nut
Seaweed
Introduction
Arame
wakame
kombu
hijiki
kelp
sea lettuce
agar-agar
dulse
carragheen
nori
glassworth
spirulina
Mushrooms
Introduction
Common mushroom
enoki mushroom
morels
elm tree pleurotus
shiitake
boletus mushrooms
wood ear
truffle
chanterelles
Cereals and grains
Introduction, Complementary proteins
Wheat
seitan
buckwheat
oats
barley
millet
rice
wild rice
quinoa
corn
popcorn
amaranth
rye
triticale
bread
flour
pasta
Asian noodles
Fish
Introduction
Kamaboko
Freshwater Fish
Eel
bass
pike
carp
pikeperch
perch
trout
Sea Fish
Bluefish
shad
mullet
angler
sea bass
sturgeon
caviar
sardine
anchovy
herring
mackerel
sea bream
conger
swordfish
gurnard
lamprey
redfish
sea robin
red mullet
salmon
John dory
cod
smelt
tuna
skate
shark
Flat Fish
Flounder
turbot
halibut
sole
Crustaceans
Introduction
Shrimp
lobster
crab
scampi
crayfish
spiny lobster
Mollusks
Introduction
Abalone
cockle
scallop
clam
mussel
oyster
squid
octopus
cuttlefish
whelk
periwinkle
snail
sea urchin
frog legs
Herbs, Spices, and Condiments
Introduction
Dill
anise
bay leaf
marjoram
oregano
tarragon
basil
sage
thyme
mint
parsley
chervil
rosemary
juniper berry
clove
allspice
nutmeg
cardamom
caper
caraway
saffron
coriander
cumin
lemon balm
lemon grass
savory
curry
turmeric
borage
cinnamon
angelica
fenugreek
mustard
ginger
pepper
hot pepper
horseradish
poppy seeds
tamarind
vanilla
miso
soy sauce
vinegar
salt
Meat
Introduction
beef
veal
pork
lamb
venison
rabbit
ground meat
Variety meats
Introduction
Heart
liver
tongue
sweetbreads
brains
kidney
tripe
Delicatessen
Introduction
Ham
bacon
sausage
andouille
rillettes
foie gras
black pudding
Poultry
Introduction
Turkey
goose
chicken
hen
capon
guinea hen
squab
quail
pheasant
duck
eggs
Milk Products
Milk
goat's milk
buttermilk
sour cream
butter
cream
yogurt
ice cream
cheese
Sugar, Cacao, and Carob
Sugar
artificial sugars
honey
maple syrup
carob
cocoa/chocolate
Fats and Oils
Margarine
fats
oil
Cooking Ingredients
Arrowroot
baking powder
cream of tartar
baking soda
yeast
Coffee and Tea
Tea
herbal teas
coffee
Glossary
Bibliography
Index

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