Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market - Softcover
Book 11 of 13: Field Guide
Synopsis
Produce: It's not just apples and oranges anymore. Today's supermarket shelves are stocked with strange, exotic, and delightful items such as quince, jicama, kumquats, amaranth, yuzus, and wing beans. But you don't need a degree in botany to make sense of it all -- just carry along Field Guide to Produce! This practical guide to the world's most popular fruits and vegetables features more than 200 full-color photographs -- plus detailed descriptions, selection tips, and guidelines on peeling, blanching, cooking, and eating.
Award-winning chef Aliza Green describes everything you're likely to find at your local grocery store and farmer's market -- from common cabbages and coconuts to more adventurous fare like chayote and cherimoya. Grocery shopping -- and dinner -- will never be the same again!
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About the Author
Aliza Green is a chef, food writer, and teacher based in Philadelphia. She is the author of The Bean Bible: A Legumaniac's Guide to Lentils , Peas , and Every Edible Bean on the Planet! and co-author of the James Beard Award winning cookbook Ceviche!: Seaf
Reviews
Ever get chicory confused with curly endive? Can’t tell a turnip from a rutabaga? Wonder what’s to be done with a pattypan squash? Green (The Bean Bible) offers these answers and more in this little guide to fruits and vegetables. Though the photographs in the color insert are of middling quality and intermittent help (only a non-native English speaker is likely to appreciate and/or need pictures of such basics as green peppers, carrots and corn), the rest of the book is surprisingly handy. For each fruit or vegetable, Green includes alternate names, a general description, its growing season and tips on storage and preparation. Her serving suggestion for arugula, for example, is an easy, flavorful pesto; "flavor affinities" for the peppery green, she notes, include beets, goat cheese and tomatoes. For anyone who’s ever been wowed by the colorful abundance at a farmer’s market but has stopped short of buying persimmons, broccoflower or samphire for lack of any idea what to do with them, Green’s guidebook will be an excellent resource.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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