Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market by Aliza Green
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- ISBN 10 1931686807
- ISBN 13 9781931686808
- Linked ISBNs
- 9781594748486 eBook (United States) 5/12/2015
- Published Mar 26 2004
- Format Paperback
- Page Count 384
- Language English
- Countries United States
- Publisher Quirk Books
- Imprint Quirk Books
Publishers Text
Produce: It's not just apples and oranges anymore. Today's supermarket shelves are stocked with strange, exotic, and delightful items such as quince, jicama, kumquats, amaranth, yuzus, and wing beans. But you don't need a degree in botany to make sense of it all--just carry along Field Guide to Produce!
This practical guide to the world's most popular fruits and vegetables features more than 200 full-color photographs--plus detailed descriptions, selection tips, and guidelines on peeling, blanching, cooking, and eating.
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. Grocery shopping--and dinner--will never be the same again!
Other cookbooks by this author
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- The Bean Bible
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- Beans: More Than 200 Delicious, Wholesome Recipes from Around the World
- Le Bec-Fin Recipes
- Le Bec-Fin Recipes
- The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat, Taught by the Masters
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- Ceviche!: Seafood, Salads, and Cocktails With a Latino Twist
- Cocine Con Hierbas Aromaticas y Especias
- Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning on the Market
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- Field Guide To Meat: How To Identify, Select, And Prepare Virtually Every Meat, Poultry, And Game Cut
- Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market
- Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market
- Field Guide to Seafood
- The Fishmonger's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters
- The Fishmonger's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters
- The Magic of Spice Blends: A Guide to the Art, Science, and Lore of Combining Flavors
- Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
- Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
- Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
- Making Fresh Pasta: Delicious Handmade, Homemade Recipes
- The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup
- The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup
- The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup
- Starting with Ingredients: 100 Delicious Ways to Make Use of What You've Got
- Starting with Ingredients: 100 Delicious Ways to Make Use of What You've Got
- Starting With Ingredients: The Quintessential Recipes for the Way We Really Cook
- Starting with Ingredients Baking: Quintessential Recipes for the Way We Really Bake
- Super Simple Homemade Pasta: Make Spaghetti, Penne, Linguini, Bucatini, Tagliatelle, Ravioli, and More in Your Own Home Kitchen
