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1 Home & Garden Cooking and Food- Vegetables General

Field Guide to Produce: How to Identify, Select and Prepare Virtually Every Fruit and Vegetable at the Market

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Field Guide to Produce: How to Identify, Select and Prepare Virtually Every Fruit and Vegetable at the Market Cover

 

Synopses & Reviews

Publisher Comments:

At last, a field guide to identifying and selecting more than 200 fruits and vegetables from around the world!

 

The perfect companion for every shopper, Field Guide to Produce offers tips for selecting, storing, and preparing everything from apples to zucchini.

 

When an unfamiliar edible appears on your grocer’s shelf, simply flip through the full-color insert until you’ve found its photograph. Turn to the corresponding page to discover its country of origin, common uses, and season of harvest.

 

This practical guide includes more than 200 full-color photographs of the world’s most popular fruits and vegetables, cross-referenced to in-depth descriptions and selection tips. Step-by-step preparation directions tell you whether the item must be peeled, washed, trimmed, or blanched. Grocery shopping—and dinner—will never be the same again!

Review:

"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." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

How to indentify, select and prepare virtually every fruit and vegetable at the market. Includes basic preparation and flavour pairings.

Synopsis:

It's not just apples and oranges anymore. 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.

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 Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist.

Product Details

ISBN:
9781931686808
Author:
Green, Aliza
Publisher:
Quirk Books
Subject:
Reference
Subject:
Specific Ingredients - Vegetables
Subject:
Specific Ingredients - Fruit
Subject:
Vegetables
Subject:
Fruit
Subject:
Cooking and Food-Culinary Reference
Copyright:
Edition Description:
Trade paper
Series:
Field Guide
Publication Date:
20040331
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
384
Dimensions:
5.90x4.28x1.14 in. .78 lbs.

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Related Subjects

Cooking and Food » By Ingredient » Fruit
Cooking and Food » By Ingredient » Fruits and Vegetables
Cooking and Food » By Ingredient » Vegetables General
Cooking and Food » General
Cooking and Food » Reference and Etiquette » General
Cooking and Food » Series » Miniature Cookbooks
Reference » Science Reference » Technology
Religion » Comparative Religion » General
Sports and Outdoors » Martial Arts » General
Sports and Outdoors » Sports and Fitness » Martial Arts » General
Transportation » Aviation » General

Field Guide to Produce: How to Identify, Select and Prepare Virtually Every Fruit and Vegetable at the Market Used Trade Paper
0 stars - 0 reviews
$3.50 In Stock
Product details 384 pages Quirk Books - English 9781931686808 Reviews:
"Publishers Weekly Review" by , "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." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , How to indentify, select and prepare virtually every fruit and vegetable at the market. Includes basic preparation and flavour pairings.
"Synopsis" by , It's not just apples and oranges anymore. 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.
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