Food Anatomy: The Curious Parts & Pieces of Our Edible World by Julia Rothman and Rachel Wharton

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Notes about this book

  • mjes on September 04, 2021

    Baking traditional Finnish rye bread with my friend Pirjo Mustonen (pg 80) is a sourdough rye - a solid recipe offered with many illustrations to support the unconfident breadmaker.

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  • ISBN 10 1612123392
  • ISBN 13 9781612123394
  • Published Nov 15 2016
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Storey Publishing
  • Imprint Storey Publishing

Publishers Text

Get your recommended daily allowance of facts and fun with Food Anatomy, the third book in Julia Rothman’s best-selling Anatomy series. She starts with an illustrated history of food and ends with a global tour of street eats. Along the way, Rothman serves up a hilarious primer on short order egg lingo and a mouthwatering menu of how people around the planet serve fried potatoes — and what we dip them in. Award-winning food journalist Rachel Wharton lends her editorial expertise to this light-hearted exploration of everything food that bursts with little-known facts and delightful drawings. Everyday diners and seasoned foodies alike are sure to eat it up. 

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