Book Description
A child psychologist explains how to teach children to find pleasure in eating not only the foods they like, but also those that are good for them
• Explains the negative attitudes children develop toward food and how to overcome these dietary aversions
• Shows how a child’s natural instinct to experiment can provide the inspiration needed to broaden his or her food tastes
• Translates the latest research in this field into practical suggestions for parents
One of the most common problems faced by parents is how to inspire their children to taste a new food--to try just one bite! Natalie Rigal, a child psychologist who has extensively researched questions of taste, explains the often complex attitudes children bring with them to the dinner table and offers parents creative ways to get children to approach eating with the same curiosity and enthusiasm they display toward other activities. Using her own experiences as well as the latest research in the field, she shows that children’s tastes, which often manifest at a very young age, are connected to an intricate combination of family habits and social influences. She reveals why most children prefer sweet foods to salty ones, familiar foods to new ones, and why children often prefer the meals they share with their grandparents and friends over those with their parents and siblings--and what parents can do about this.
Rigal explains that the aversion children express to most foods can be overcome by learning how to speak with them about what they are going to be eating--not just its flavor, but its consistency, appearance, and the sound it makes when eaten. She shows that encouraging a child’s natural instinct to experiment can provide the inspiration needed to try even those vegetables that are most universally loathed by children such as lima beans, broccoli, and brussels sprouts. Finding pleasure in eating has been shown to be the secret to “why French women don’t get fat.” It is also the secret gateway to getting your children to eat the nutritious foods they need.
Book Description
A mouth-watering guide to more than 350 cheeses from every region of France, this definitive reference captures a vast array of savory fromages. Designed for both amateur enthusiasts and serious gourmets, this easy-to-use book enables readers to appreciate the flavors and the process of cheesemaking. Organized alphabetically, each cheese, its seasonal availability, regional origin, and properties are described concisely and clearly. Accompanying the entries are invaluable photographs of the cheese in its various states, both outward bulk and sliced through, for easy identification. In addition, every listing offers wine recommendations by international connoisseurs Robert and Isabelle Vifian, and includes tips for storing, serving, and sampling. To meet the needs of vacationing Epicureans who wish to truly taste the flavors of France, a detailed region-by-region listing of cheese producers, shops, and markets is featured. Additional chapters focus on the origins and history of French cheese, and follow the cheesemaking cycle throughout the year. A special glossary of French terminology related to cheese and its production is included. From recognizing more than a dozen blue cheeses to enjoying fromage frais, this book is an ideal quick reference to selecting and identifying French cheeses at home, in your local cheese shop, or, better yet, while traveling in France.
Customer Reviews:
For reference more than "reading".......2004-06-05
Living in France, I am always making the acquaintance of cheeses I had never before known existed. I always scurry to find this book, and look up the tasty morcel I've just consumed. It's great for learning the basics about various cheeses -- and, as noted by other reviewers -- the photos are divine, but it's not the sort of book one takes into the bath to pore over for hours at a time. Put it on your shelf next to your dictionary and thesaurus; it's that useful!
A great reference.......2004-03-05
As mentioned in previous reviews, this book does a great job of referencing hundreds of cheeses from France, providing photographs, descriptions, and wine recommendations. In these areas, it does a fantastic job. I've learned a lot reading it and I can't wait to take it with me on my next trip to France.
I wish the book gave more guidance on the tastes of the different cheeses and how you might select them. For example, if I like Brie and wanted to try a different nice mellow soft cheese, what might be recommended? This book isn't organized to help answer questions like that.
Overall, an important book for anybody serious about cheese.
WOW.......2003-03-04
I collect field guides and what attracts me to some is the clever layout and design. This volume is in a class by itself and unlike some guides, the text was so informative that i could not put it dowm.
Should receive 6 stars out of 5.
Cheese whiz..........2001-07-28
When I was a child and the milk soured, my ever-frugal mother would set it aside in a bowl and allow it to continue it's transformation into something wild and strange. When the curds and the whey separated, she would pour the contents into a cheese cloth stretched across a strainer and then gather and lift the cloth and squeeze the exess fluid from the curds. We ate the cheese as is...a form of "cottage" cheese I suppose. I was reminded of this when I read FRENCH CHEESES from Eyewitness Handbooks which contains a short history of cheese-making in the front section of the book.
I like this book, and since I am not a cheese expert, I cannot say whether it will make one an expert or not, but it has enlightened me a bit as I continue to experiment with the various kinds of cheeses available in the gourmet section of the grocery stores and the delicatesson in our neighborhood.
I have eaten various cheeses in Paris and other parts of Europe, and thought them better than anything I can buy in the States though I have eaten "fancy" cheeses in some upscale restaurants. I realize the French and others use unpasturized or raw milk in many of their cheeses and the U.S. frowns on the use of untreated milk so perhaps this is a factor. CHEESES identifies cooked versus raw versions.
However, many of the cheeses in this book are not found in U.S. stores because a limited supply exists and/or the product is consumed or sold locally. Generally these are artisanal cheeses (made by hand). CHEESES includes a map showing the farm areas of France and each cheese entry pinpoints the geographic location of the product. You can match the map with the cheese of interest to you and perhaps search for it on your next excursion to the French countryside. In the meantime, the list of producers in the appendix may prove helpful.
Wonderful photographs!.......2000-08-16
I am a big fan of this book since the publication of the original Japanese version titled 'Encyclopedia des Fromages (this includes cheeses from other 15 countries)'. 'French Cheeses' did not only closely follow the original text but also have added wine recommendations, which are very useful.Photographs are beatufifully printed in this version, too. The only problem I have is the large names of 'foreword writer' and 'consultant' on the cover (and the authors' names do not appear on the front). As far as I have compared the two versions, I have not encountered any differences in the text between them. So, what the consultant contributed? Are these 'big names' added because the publisher thought Japanese-written French cheese book would not look attractive? I want to hear from the publisher on this. Anyway, this is a great book for cheese lovers.
Book Description
Complete reference and source book of edible plants of the world, invaluable to gardeners, cooks, economic botanists, those in the specialty and gourmet foods business. Includes 3,000 species and 7,000 varieties of food plants. More than 1300 catalog sources for seeds, plants and food products are listed. Revised, updated and expanded edition.
Customer Reviews:
Incredible........2007-01-02
There currently is no better reference for edible fruits & vegetables. There are 1000's of entries, each with cultural (growing) information, significant cultivars, and known sources for the plants. Truly a heroic accomplishment.
Be sure to get the 2nd edition.
Christmas Present for My Hubby - The Edible Gardner Gone MAD!!!!.......2006-05-12
Lists all kinds of hard to find plants and varieties, etc. Wonderful illustrations on the front cover, but that is about it for pictures. A lot of reading, which is no problem, because it keeps you very entertained. My husband, who knows a lot about gardening edible plants, LOVES this book and was so excited when he got it that you would have thought I wrapped a Sunbeam Tiger and placed it under the tree!
If you or you have a loved one who's a garden guru, or would like to be. They/you will love this book! Took a long time to receive. Long wait.
Cornucopia, a Source Book of Edible Plants.......2006-05-09
Cornucopia is an excellent reference guide on a vast range of fruits and vegetables available to consumers, agriculturists, plant nurseries, growers and the produce industry. It ought to be ranked at the top with such books as "Fruits of Warm Climates" by Julia Morton (1987) and "Tropica" Graf. (1993) by Roehrs Publishing Co. It should be a must in the libraries of all who seek to know what nature has to offer.
Endlessly fascinating, comprehensive, essential reference.......1999-01-04
Interested in historic varieties of apples? Interested in the uses of little known fruits from the Kalahari desert, the Malay rainforest, the Siberian taiga? Want to know mail order sources for the above, or any other edible plant you've ever heard of, and literally thousands new to you? This astonishing work of scholarship does not include recipes, but adventurous cooks will be able to deduce them from the compressed notes of actual uses by peoples ranging from Inuit to French, modern and ancient. Fun to browse randomly and priceless for detailed research. The newest edition has just been published, and it's even better.
Customer Reviews:
Seeds of Change - the early years of reclaiming biodiversity.......2007-05-02
This book was published in 1994, so I'd really like to see an update, as this book chronicles the motivation for founding Seeds of Change (the seed company) and the company's genesis. The company Seeds of Change has been purchased by M&M/Mars, so although their catalog remains similar, I wonder if they are still holding true to their ideals.
This book has good information on the importance of preserving/reclaiming biodiversity through heirloom and open pollinated crops. We have lost diversity in our diets, and we are paying the price with our health. Chemical monoculture negatively affects the food value of our crops, and Seeds of Change was one of the first commercial enterprises to sound the call of alarm in the US.
Inspiring meditation on food and life........2005-05-08
Facinating book describes the author's discovery of heirloom seeds and traditional farming methods. Though the book is about starting a heirloom seed company it is really about food, farming, health, philosophy, big business, bio diversity, environment, nature, history, community, and what makes life worthwhile.
Filled with stories and facts that make the topic come alive. Straightford writing style makes it easy to share the author's passion for a more honest and natural way of life.
Highly recomended for anyone of any age. Especially if you know little about heirloom seeds or traditional farming methods.
This book can change your life.......2003-02-09
I literally stumbled upon this book while "trapped" by a snowstorm. I'm a Master Gardener and I've purchased heirloom seeds from this company many times. I thought the book was going to be about how the company grew, and it is, but it is much more! In the discussions about loss of biodiversity and the dominance of mass production agriculture, I felt like I was being presented with a call to action. I'd considered vegetarianism off and on for some time (for nutritional reasons) and this book gave me the impetus to finally follow through. The information is presented in a straightforward manner, without inflammatory prose, and the authors have created an inspiring and motivational book that I've found to be quite empowering.
Product Description
This beautifully illustrated book is a must-have for growers, vintners, and enthusiasts. Inside you ll find information on ripening periods for 53 varieties grown in California, ripening dates of varieties by period and growing district, detailed illustrations of grapevine structure, a glossary, and a bibliography. The star of the show is the discussion of the 36 major wine grape varieties grown in the state, covering synonyms, source, physical characteristics such as clusters, berries, and leaves, harvest periods and methods, and winery use. Each variety is highlighted by close-up photography of its clusters, leaves and leaf shoots 107 lush color photos in all.
Book Description
There are not many people who can claim to have been collecting, cooking, and devising recipes for mushrooms for more than sixty years, but Antonio Carluccio is one of them. Carluccio's interest in mushrooms-his mycological education-began at the age of seven when he went on mushroom hunts with his father and has culminated in his Neal Street Restaurant in London.
Today, mushrooms are more popular then ever. Chefs everywhere use these delectable morsels to provide a powerful punch of flavor, without adding many calories or fat.
The book begins with a complete field guide, in which forty species are identified with photos. To ensure safety, poisonous look-alike species are also meticulously documented. Then comes a veritable feast of more than 150 mushroom recipes-from classic Italian preparations to Asian-inspired creations and contemporary dishes. Mouthwatering photos accompany each recipe and evoke the earthy sensuality that only mushrooms can bring to the table. In The Complete Mushroom Book, Antonio Carluccio shares the excitement of the hunt and a lifetime of expertise in the kitchen with a new generation of enthusiasts eager to reap the pleasures of cooking with mushrooms.
Customer Reviews:
The Complete Mushroom Book.......2007-01-09
This book is what the title says - The complete mushroom book. It is the only book you need. Read it, learn and you can be safe picking all mushrooms in Sweden and the rest of the world. And then you can make the most delicius dishes with help from Antonio Carluccio's recipes. He is the most marveleus mushroom expert both in the woods, fields and citchen. I am very impressed!
Bo Johnsson
A Feast for the Mycophyle and the Mycophagist.......2003-12-29
This book by an Italian, Antonio Carluccio, transplanted to England covers the botanical classifications of edible mushrooms and fungi, tips on collecting, a guide to identifying edible and toxic mushrooms, and a large collection of mushroom recipes. It has many things to recommend it, but it also should be given more than a cursory thought if you have an interest in purchasing the book.
As a compulsive book collector, I often justify the purchase of a book solely on the presence of one good idea comprising not much more than a page or two, but you may not have such liberal criteria when laying out the long green for a book, especially for bone white plants.
The devil's advocate view of this book is that:
It's coverage of mushroom identification and distinction of culinary from toxic is weak in that the book does not give a consistant photographic coverage to all species. I would be extremely nervous if I knew someone was using only this book as a field guide. A quick comparison photographs for the edible boletus badius on page 33 with the toxic russula emetica on page 71 shows how similar two very different mushrooms can look. The comparison is scarier when you see that the two species flourish at the same time of the year. My main point is that to a non-mycologist, this appears to be a very inadequate field guide. Much better would be one species per page with much more consistant coverage over all species.
While the title of the book refers to all mushrooms, it's emphasis is clearly on wild mushrooms. About 75 percent of all the recipes call for wild mushrooms, primarily morels and many of the recipes calling for cultivated species call for unusual or expensive species, up to and including truffles.
So what does that leave for the non-mushroom hunter living in Brooklyn? Here are some reasons for buying this book:
The well written text and good photography provides a worthy vicarious experience of the thrills of mushroom hunting in Devon, England.
The recipes give several worthy methods for preserving mushrooms, including drying and pickling. This is the material I would pick to primarily justify the purchase. I have not seen it anywhere else.
Even if you substitute the humble Pennsylvania button mushroom or the slightly more upscale cremini for the blue stocking morels and procinis, you get a wealth of recipes to add to a vegetarian diet. The recipes draw heavily from French and Italian cuisine, but they include a broad selection from various oriental cuisines as well. Even a fair number of German and Spanish dishes are included. Oddly, there seems to be practically no recipes for the portobello.
You also get useful practical tips on handling and eating mushrooms. The book makes it clear that almost every mushroom is healthier to eat cooked than to eat raw. I have heard it said that even our darling little Kennet Square button mushrooms have toxins which must be cooked to remove the toxins. Give the raw mushrooms a pass the next time you hit the salad bar. The information on taking special care with raw mushrooms and alcohol is pretty chilling, but again, as testified by the long popularity of Coq au Vin, this danger is eliminated by thorough cooking.
In general, I would rate the culinary advice on mushroom technique to be very useful.
Since I am very fond of cookbooks on single subjects, I recommend this book for the recipes and techniques and background on mushroom culture and collection in the wild, as long as you keep the wild part to your armchair. The price is a bit high, so I would not click on the order button without some check on alternate titles, especially the volume by Jane Grigson, `The Mushroom Feast' which I have not yet had the pleasure to sample.
Average customer rating:
- Cheesemaking Made Easy
- Cheesemaking Made Easy
- Good, but can be confusing to a beginner
- Excellent beginners' book
- Very informative but of limited practical use
|
Cheesemaking Made Easy: 60 Delicious Varieties
Ricki Carroll , and
Robert Carroll
Manufacturer: Storey Publishing, LLC
ProductGroup: Book
Binding: Paperback
 Cheese & Dairy
| Cooking by Ingredient
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Culinary Arts & Techniques
| Cooking, Food & Wine
| Subjects
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General
| Veterinary Medicine
| Medicine
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General
| Agricultural Sciences
| Science
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Home Cheese Making: Recipes for 75 Delicious Cheeses
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Making Cheese, Butter & Yogurt (Storey Country Wisdom Bulletin, a-283)
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And That's How You Make Cheese!
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Animal, Vegetable, Miracle: A Year of Food Life
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Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen (Quarry Book)
ASIN: 0882662678 |
Book Description
This updated edition includes equipment lists, step-by-step instructions, and a troubleshooting chart.
Customer Reviews:
Cheesemaking Made Easy.......2007-01-28
Great book for home cheesemakers. I started out on the internet on Rikki
Carroll's website [...] and learned a lot to start off.The book gives you more detail and lots of recipes to try..Highly Recommended!
Cheesemaking Made Easy.......2003-10-23
I would have liked to have been told that Cheesemaking Made Easy is basically the same book as Home Cheesemaking (by same author), only the latter is new and improved. This is not made clear on the website, and I unfortunately ordered both.
Good, but can be confusing to a beginner.......2001-04-30
I bought this book along with Barbara Ciletti's "Making Great Cheese" (out of print at the time of this review) and Shane Sokol's "And That's How You Make Cheese!" While this book was good and had many recipes, "And That's How You Make Cheese!" was easier to start with. It has easier, fully explained recipes. It does have fewer recipes, about 30, but all the popular cheeses are included. In short, this is a good book for the experienced, but if you are just starting, try "And That's How You Make Cheese!" first. Or buy both like I did, they'll compliment well.
Excellent beginners' book.......1999-08-18
This is a wonderful introduction to cheesemaking. As noted in another reader's review, the authors are pragmatic and candid: they tell you what's involved so you won't get in over your head because of ignorance. The authors also offer cheesemaking workshops, including both beginner and intermediate.
Very informative but of limited practical use.......1999-05-14
Once upon a time, I tried to get my hands on cheesemaking. Having mastered winemaking and homebrewing with some success and being an avid hobby chef, I thought that can't be too difficult. However, after having bought some basic supplies, I quickly realized that the process of making cheese is far from trivial.
Then I got this book, which was very enlightening in terms of my understanding of how cheese is made, but it helped me little to improve my cheesemaking skills. The best advice I ever got in that pursuit was talking to a Swiss "Senn" in the Glarner Mountains and then I gave up on cheesemaking....
In summary: a nice book if you want some insight into the cheesemaking process, but on the "how-to" side, the book is of limited use once you have gone past your first steps.
Customer Reviews:
Not As Good As It Gets.......2007-03-23
I was writing an article about homegrown mushrooms and was looking for a cookbook about mushrooms that I could recommend to my readers. I found this book lacking in imagination and containing some recipes that were not all together reliable. I concluded that I could not recommend this book.
From appetizers to soups and main dishes, recipes blend in all kinds of mushrooms.......2005-11-07
Most mushroom cookbooks on the market focus on only a few common varieties found in your everyday market, especially button mushrooms: not so Mimi Brodeur's Mushroom Cookbook: Recipes For White & Exotic Varieties. From appetizers to soups and main dishes, recipes blend in all kinds of mushrooms - and an index makes it easy to locate dishes for specific kinds of mushrooms. Herbed Veal Roast with Exotic Mushrooms and Cheesy Portabella Mushroom Sandwich are only a few of the dishes which are unusual and appealing. Color photos might have added even more attention to finished dishes, but the instructions are very clear and easy to follow.
Average customer rating:
- A Red delicious book: looks great tastes bland
- Heritage apples
- Must have book for the apple lover
- A real gem!!
- Adorable, informative & fascinating
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Apples
Roger Yepsen
Manufacturer: W. W. Norton & Company
ProductGroup: Book
Binding: Hardcover
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
Fruits
| Cooking by Ingredient
| Cooking, Food & Wine
| Subjects
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General
| Cooking, Food & Wine
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| Gardening & Horticulture
| Home & Garden
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Crop Science
| Agricultural Sciences
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Apples
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Cider, Hard and Sweet: History, Traditions, and Making Your Own
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The Best Apples to Buy and Grow (Brooklyn Botanic Garden All-Region Guide)
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The New Book of Apples: The Definitive Guide to Over 2,000 Varieties
ASIN: 0393036901 |
Amazon.com
Picture-perfect apples with lackluster flavor dominate the American and European markets because they have the longest shelf life and broadest appeal. At the same time, there is a renaissance of interest in preserving precious, personality-packed heirloom apples. To lure people into joining this small but growing movement, Roger Yepsin has created this visually enchanting book devoted to the infinitely varied apple. In it, he talks about how apples are grown, stored, and used to make cider and harder alcoholic beverages, as well as for cooking and eating.
You can virtually taste the complex flavors of over 80 kinds of apples, thanks to Yepsin's exquisite prose and the vividly detailed watercolors he painted for Apples. Looking through the section describing each apple variety takes you on an international journey. You will meet the Japanese-bred Akane, introduced in 1970, the golden, russet-skinned Zabergau Reinette that came from Germany in the 1880s, and the French Calville Blanc which has been cultivated since the 1500s and which Thomas Jefferson grew. This informative romancing of the apple may draw you to a local farm stand, or inspire you to contact one of the mail order sources Yepsin provides for buying apples, actual trees, cider presses, and winemaking supplies. At the very least, you will want to experience for yourself apples beyond the usual tart Green Granny Smith and reliably dull Red Delicious. --Dana Jacobi
Customer Reviews:
A Red delicious book: looks great tastes bland.......2002-04-04
This book is a nice resource for antique apple descriptions, but it doesn't describe particularly many varieties, and the author's lack of expertise in the area shows.
The author is an artist and writer. I have a few other apple-related books I have been reading that were written by professional apple people, and this book is a red delicious compared to the complex, nuanced information found in the other books. The particular thing I find bothersome is the lack of depth of the flavor descriptions. The author is not an expert in apple tasting and its shows. Another way it shows is the varieties selected: too many of them are mcintosh/golden-red-delicious/jonathan hybrids. Also given the huge history behind apples, how can one write a book called "Apples" with no history in it?
The book itself is unusually beautiful and the authors' pictures of the apples are also quite beautiful. So it would be a wonderful light little gift book.
If you want a "real" apple book get "The Book of Apples" by Morgan and Richards, which has a huge amount of history and thousands of variety descriptions.
Heritage apples.......2002-01-08
When I decided to plant some apple trees, I wanted apples I couldn't buy at the local grocery store. Information on antique varieties was hard to find, but this little book was a treasure trove. I kept it beside me as I went through my catalogs, comparing those descriptions to Yepsen's text and beautiful illustrations of both antiques and some modern varieties. Very useful, and a pleasure for the eyes as well. The only improvement I could ask for is that it would cover more apples. Perhaps another volume?
Must have book for the apple lover.......2000-05-21
This little jewel of a book is the best reference to the unusual "antique" apple varieties that are enjoying a new popularity. Stunning watercolors, history of varieties, and useful descriptions fill the book. Before we buy a tree, we consult "the book" to learn more about each cultivar.
We wish that the author would do an Apples 2 - The Missed Varieties book!
A real gem!!.......1999-10-29
This is a gem of a book. Roger Yepsen put a lot of heart and soul into this book and it shows. For a book that makes such a delightful first impression, it really delivers the goods. The exquisite watercolors never grow trite or tiring and the compact and well-researched narrative is surprisingly comprehensive.
Adorable, informative & fascinating.......1999-08-31
This is an adorable, informative & fascinating book all about apples. The author does a great job of explaining how apple species have diminished, how retailers offer old and waxed apples and how to buy good apples
The best apple varieties for drying, sauce, pie, and cider are listed and the processes of making ciders, applejack & apple brandy are explained. There are even recipes for making apple leathers & apple butter.
A detailed description is included for over 90 varieties of apples. Information includes the apple's origin, flavor, uses, harvesting time, & how well it stores. An elegant watercolor painting is included alongside each description.
A small dictionary & sources for mail order tress are also included. This book makes a nice housewarming or wedding gift. It is a must for any cook serious about apples.
Book Description
The single most authoritative guide to shopping and eating for better health and a longer life.
Customer Reviews:
It Couldn't Have Been Done Better.......2001-08-02
This book is a must for anyone who loves food. Nine comprehensive chapters covering not only fruits, vegetables, grains and legumes, but also meat and poultry, fish and shellfish and dairy and eggs.
The chapter on Nutrition Basics is essential for anyone who wants to come to terms with food and how it relates to good health. Appendicies include a Cooking Glossary (which describes in detail baking, boiling, braising, poaching, pressure cooking, roasting, simmering, steeping, stewing, and on and on ...), Fats and Oils, and Herbs and Spices.
Subsections of each item include topics such as availability, shopping tips, storage, preparations and serving suggestions. Nutritional information boxes are included indicating calories, fat content, protein, carbohydrate, fiber, cholesterol and sodium. Also listed are key vitamins and nutrients.
Fascinating information is also included .. for example, the fruit/vegetable argument about tomatoes is not only settled definitively (botanically a fruit, specifically a berry) but we are also informed that as the result of a tariff dispute, it was officially designated a vegetable in 1893 by the Supreme Court of the United States ... Proving that the court's having their collective head up their robes is nothing new.
If you are serious about learning how to improve your relationship with food (and who isn't?) you've simply got to have this book. I've had mine since 1995 (I got it in conjunction with a subscription to the University of California at Berkeley's Wellness Letter), and I still consult it regularly.
I think that this book, along with Julia Child's "The Way To Cook" would be an excellent foundation for anyone who is serious about health and nutrition.
Fantastic.......2001-06-11
Everything you need to know, and easy to use. A must for every kitchen. Anyone interested in health and fitness will love this book.
The Wellness Encyclopedia of Food and Nutrition.......1999-11-29
Absolutely excellent! Every food I've ever looked up has been in this book. It includes thorough nutrition information on all foods. Every food listing includes the following sections: varieties, availability, shopping tips, storage, preparation, and serving suggestions. Also nicely illustrated, well organized. Fabulous resource. Can't wait for the 99 edition.
also try..........1999-11-22
i have the book in my lap. i got it from the library. very good for what i was looking for...nutrition. very good for other stuff, too. all i recommend is taking a look at "Healing With Whole Foods: Oriental Tradi..." i checked it out at college last year and really liked it. seems similar but deeper and different, too. take a peek.
This is all you need to cook, shop or diet!.......1999-05-01
This beautiful, great book is my "food bible". I use it to learn about different items, to know the nutritional value and to find out cooking procedures and times for various foods.
It is the best, all around nutrition book I have, and I am a food scientist (I attended University of California at Davis - I am surprised they don't recommend us to buy it!).
This is one of the best presents I have ever given to my parents too.
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