Synopses & Reviews
A comprehensive survey of the plants that provide food, beverages, spices, and flavorings, 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 flavors, 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 flavorings. The core of the volume is an encyclopedic description of more than 350 food and flavor plants in use worldwide, with over 1000 color 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.
"A standout as a book about edible plants. The author ... has made a study of virtually every plant suitable for eating that you might encounter."—Joel M. Lerner, Washington Post, May 20, 2006 Joel M. Lerner
"A hefty but well-mannered reference approach to the topic, this book packs a serious informational punch."—Tod Eunker, Bloomsbury Review, March/April 2006
"Van Wyk presents a superbly illustrated guide to more than 350 commercially important plants that are sources of cereals, nuts, fruits, vegetables, drinks, herbs, and spices. The photos distinguish this work work from similar titles."—D. M. Rosenthal, Choice, April 2006 The Washington Post
About the Author
Ben-Erik van Wyk is a professor of botany at the Rand Afrikaans University, Johannesburg, South Africa. His research interest is in systematic botany and plant utilization.