The Visual Food Lover's Guide: Includes essential information on how to buy, prepare and store over 1,000 types of food

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Overview

An invaluable guide on how to identify, select, prepare, and store over 1,000 types of food

Small enough to carry everywhere, but packed with information, this practical and beautifully illustrated full-color guide covers almost every type of food you will find at a supermarket, farmer's market, and specialty food store.

The Visual Food Lover's Guide gives you

  • Information on buying, storing, and cooking every ...
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More About This Book

Overview

An invaluable guide on how to identify, select, prepare, and store over 1,000 types of food

Small enough to carry everywhere, but packed with information, this practical and beautifully illustrated full-color guide covers almost every type of food you will find at a supermarket, farmer's market, and specialty food store.

The Visual Food Lover's Guide gives you

  • Information on buying, storing, and cooking every type of food
  • Over 600 color illustrations to help clearly identify foods
  • Nutritional facts for every ingredient
  • The essentials on vegetables, legumes, grains, fish, shellfish, meat, poultry, dairy products, nuts and seeds, and herbs and spices
  • A quick reference on foods as common as chicken and as exotic as kombu seaweed
  • How-to photos of basic food preparation techniques such as properly cutting a pineapple, cleaning crab, and making homemade pasta

With more than 300 entries, The Visual Food Lover's Guide is an indispensable tool for anyone who wants to know at a glance about the foods they eat and read about.

Product Details

  • ISBN-13: 9780470505595
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 8/24/2009
  • Edition number: 1
  • Pages: 616
  • Sales rank: 200,115
  • Product dimensions: 5.10 (w) x 6.50 (h) x 1.20 (d)

Table of Contents

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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  • Posted January 16, 2010

    An excellent source of information

    I became so enthralled with this book while shopping for an actual cookbook for my daughter for Christmas because it engaged my ability to learn visually. My mother did not like to cook, and I have never been interested in it, or good at it and am frustrated by my lack of even basic knowledge. It always amazes me that my friends know so much about so many types of food purchasing and preparation! This book is wonderful because it has simply written, yet detailed information AND pictures to illustrate. After I gave it to my daughter, I was sorry I did not purchase one for myself, so with a gift card my daughter gave me for Christmas, I went back for it.

    1 out of 1 people found this review helpful.

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