Feast Your Eyes on Food: An Encyclopedia of More than 1,000 Delicious Things to Eat

by Laura Gladwin, Zoe Barker (Illustrator)

Overview

Fall in love with food with this family compendium that celebrates the variety and abundance of more than 1,000 delicious things to eat from all over the world

Learn how the Italians revolutionized flour and water as you pore over different pasta and noodle shapes. Discover how cheese is made, find out why onions make you cry, and marvel at nature’s ingenuity as you take a bite from 18 varieties of apples and pears. Split into digestible chapters, this visual guide explores the journey from farm-to-table, letting you taste your way around the world from the comfort of your home.

Product Details

ISBN-13:	9781419752865
Publisher:	ABRAMS
Publication date:	10/26/2021
Pages:	96
Sales rank:	579,571
Product dimensions:	10.00(w) x 12.20(h) x 0.70(d)
Age Range:	8 - 12 Years

About the Author

Laura Gladwin trained at Leith’s School of Food and Wine before working as a freelance chef. She then spent five years at one of London's biggest party design companies, where she devised spectacular cocktail lists for hundreds of events. She now works as a writer and editor specializing in food and drink, writing for The Good Food Guide and editing high-profile cookbooks for chefs including Ferran Adrià, René Redzepi, and Heston Blumenthal. She lives in London. Zoe Barker is an illustrator gifted with powers of visual trickery, using watercolor washes and intricately textured graphite to create portraits, still lifes, and character designs that convey impressive visual depth. She lives in Norwich, England, and her clients include Soho House, Ralph Lauren, and Liberty of London.

Editorial Reviews

"A visual treat for browsers, chefs, and foodies."

Booklist

02/01/2022

Gr 5 Up—Aspiring foodies will slowly devour this beautifully illustrated, oversized compilation of food-related facts and insight. This work covers over 1,000 types of food, with each section focusing on a different type, such as "Fruits;" "Vegetables;" "Meat, Fish, and Other Protein;" and "Flour, Pasta, Rice, and Other Starches." Each major section contains an informative lead-in as well as short explanatory entries for the highlighted foodstuffs. Ranging in length, the food content entries cover descriptive information, cooking use, origins, and alternative names. There is a noticeable effort to include a diverse array of food from around the world; for example, the "Cheese" section highlights ricotta, halloumi, labneh, paneer, and brunost. Following the main collection is a series of short and simple recipe suggestions titled "10 Ways to Eat…" that focus on different fruits, vegetables, proteins, meats, and pantry ingredients. Realistically rendered, the colored-pencil illustrations dominate the pages, drawing the eye throughout. However, the frequently small text size (especially for the food entries and short recipes) may put off teens looking for more easily digestible content. The lack of an index or table of contents makes it hard to navigate the book quickly. VERDICT Best suited for readers with the time and interest to skim rather than those on a fact-finding mission. Purchase for large collections.—Pearl Derlaga

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