Visual Food Lover's Guide Includes Essential Information on How to Buy, Prepare and Store over 1,000 Types of Food

ISBN-10: 0470505591
ISBN-13: 9780470505595
Edition: 2009
List price: $52.99
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Description: This practical, comprehensive guide, including more than 300 entries and 600 color illustrations, will be your guide to anything you'd like to cook with. Each entry includes information on pairing, buying, storing, and cooking ingredients, as well  More...

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Book details

List price: $52.99
Copyright year: 2009
Publisher: John Wiley & Sons, Limited
Publication date: 8/21/2009
Binding: Paperback
Pages: 616
Size: 5.25" wide x 6.50" long x 1.25" tall
Weight: 1.628
Language: English

This practical, comprehensive guide, including more than 300 entries and 600 color illustrations, will be your guide to anything you'd like to cook with. Each entry includes information on pairing, buying, storing, and cooking ingredients, as well as nutritional information. Over 600 color illustrations to help identify foods, and also to show different varieties. Chapters include Vegetables, Legumes, Nuts and Grains, Mushrooms, Fish, Crustaceans, Mollusks, Meat, Poultry, Spices, and Dairy Products. Entries cover foods as common as chicken and as exotic as kombu seaweed. Helpful how-to photos of basic techniques demystify preparation and serving steps, such as peeling and cutting a pineapple; cleaning crab; and making homemade pasta. Convenient small size is handy enough to carry to the market.

Vegetables - Introduction
Bulb vegetables
Chive, scallion, leek, shallot, garlic, onion, water chestnut
Root vegetables
Beet, turnip, parsnip, carrot, celeriac, black radish, radish, daikon, rutabaga, malanga, salsify, burdock
Fruit vegetables
Eggplant, avocado, bell pepper, olive, cucumber, winter melon, bitter melon, okra, tomato, tomatillo, squash, dried squash seeds, spaghetti squash, chayote
Leaf vegetables
Spinach, sorrel, nettle, dandelion, purslane, lamb's lettuce, arugula, cress, radicchio, chicory, endive, lettuce, violet, nasturtium, cabbage, sea kale, collards, kale, salad savoy, Brussels sprout, Chinese cabbage
Stem vegetables
Asparagus, bamboo shoot, cardoon, chard, fennel, fiddlehead, kohlrabi, celery
Tuber vegetables
Cassava, potato, taro, yam, jicama, sweet potato, Jerusalem artichoke, Chinese artichoke
Flower vegetables
Cauliflower, broccoli, broccoli rabe, artichoke
Legumes - Introduction
Bean, lima bean, mung bean, urad, adzuki bean, runner bean, lupine bean, lentil, dolichos bean, broad bean, pea, chickpea, peanut, alfalfa, soybean, soy milk, tofu, okara, tempeh, textured vegetable proteins
Fruits - Introduction
Dried fruits, candied fruits, rhubarb
Berries
Currant, blueberry/bilberry, blackberry, raisin, grape, strawberry, raspberry, cranberry, winter cherry
Stone fruits
Plum, prune, nectarine, peach, date, cherry, apricot
Pome fruits
Apple, pear, quince, loquat
Citrus fruits
Pomelo, grapefruit, lemon, orange, mandarin, kumquat, lime, citron, bergamot
Tropical fruits
Banana, plantain, durian, jaboticaba, carambola, cherimoya, jackfruit, tamarillo, rambutan, longan, pepino, persimmon, lychee, papaya, pomegranate, kiwifruit, feijoa, jujube, passion fruit, guava, Asian pear, mango, mangosteen, horned melon, sapodilla, prickly pear, fig, pineapple
Melons
Melon, watermelon
Nuts And Seeds - Introduction
Walnut, pecan, cashew, kola nut, coconut, macadamia nut, Brazil nut, pine nut, gingko nut, chestnut, beechnut, hazelnut, sesame, almond, sunflower seed, pistachio
Seaweeds - Introduction
Arame, wakame, kombu, agar-agar, hijiki, kelp, sea lettuce, dulse, Irish moss, spirulina, nori, glasswort
Mushrooms - Introduction
Cultivated mushroom, enoki mushroom, morel, pleurotus mushroom, wood ear mushroom, chanterelle, bolete, shiitake, truffle
Cereals And Grains- Introduction, Food Complementarity Theory
Wheat, seitan, buckwheat, oats, barley, millet, rice, wild rice, quinoa, rye, amaranth, triticale, corn, popping corn, bread, flour, pastas, Asian noodles
Fish - Introduction
Kamaboko
Freshwater fish
Eel, bass, pike, carp, pike-perch, perch, trout
Saltwater Fish
Mullet, bluefish, shad, monkfish, sea bass, sturgeon, caviar, sardine, anchovy, herring, mackerel, gurnard, sea bream, conger, swordfish, goatfish, redfish, salmon, cod, smelt, lamprey, John Dory, shark, tuna, skate
Flat fish
Halibut, sole, turbot, plaice
Crustaceans - Introduction
Shrimp, crab, scampi, spiny lobster, crayfish, lobster
Mollusks - Introduction
Abalone, cockle, scallop, clam, mussel, oyster, squid, octopus, cuttlefish, whelk, periwinkle, snail, frog, sea urchin
Herbs, Spices And Condiments - Introduction
Dill, anise, bay laurel, tarragon, chervil, rosemary, marjoram/oregano, basil, sage, thyme, mint, parsley, clove, allspice, cardamom, nutmeg, savory, lemon balm, lemon grass, caper, coriander/cilantro, cumin, saffron, caraway, juniper berry, borage, angelica, ginger, curry, turmeric, cinnamon, mustard, pepper, fenugreek, chili pepper, horseradish, poppy, tamarind, vanilla, miso, soy sauce, vinegar, salt
Meats - Introduction
Beef, veal, pork, lamb, venison, rabbit, ground meat
Variety Meats - Introduction
Heart, liver, tongue, sweetbread, brains, kidneys, tripe
Delicatessen Meats - Introduction
Bacon, ham, sausage, andouille, rillettes, foie gras, blood sausage
Poultry - Introduction
Turkey, goose, chicken, hen, capon, guinea fowl, pigeon, quail, pheasant, duck, egg
Dairy Products - Introduction
Milk, goat's milk, buttermilk, sour cream, butter, cream, yogurt, ice cream, cheese
Sugars, Cocoa And Carob - Introduction
Sugar, sugar substitutes, honey, maple syrup, carob, cocoa
Fats And Oils - Introduction
Margarine, fats, oil
Cooking Ingredients - Introduction
Arrowroot, baking powder, cream of tartar, baking soda, yeast
Coffee, Tea And Herbal Teas - Introduction
Tea, herbal tea, coffee
Glossary
Index

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