A comprehensive survey of the plants that provide food, beverages,
spices, and flavourings, this book will serve as an invaluable
reference to gardeners, ethnobotanists, nutritionists, culinary
professionals, dieticians, and food enthusiasts. This scientifically
accurate guide will allow them to identify all the major plant-derived
foods and flavours, research culinary uses, and understand their
dietetic and nutritional properties. Introductory chapters cover the
various categories of plant use, including cereals, pulses (legumes),
nuts and seeds, fruits, vegetables, culinary herbs, sugar plants,
beverages, spices, and flavourings. The core of the volume is an
encyclopaedic description of more than 380 food and flavour plants in
use worldwide, with over 800 colour photographs. This accessible,
pictorial guide is a concise source of practical information, not
readily available elsewhere, and should be on every food enthusiast's
bookshelf. Autho: Ben-Erik van Wyk.
Hard cover, 1000 colour photograph
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