Field Guide to Produce
How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market
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- ¥1,800
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- ¥1,800
発行者による作品情報
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!
PUBLISHERS WEEKLY
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.
