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The Visual Food Lover's Guide: Includes essential information on how to buy, prepare and store over 1,000 types of food
John Wiley and Sons Ltd, August 2009, Pages: 616
An invaluable guide on how to identify, select, prepare, and store over 1,000 types of food
Small enough to carry everywhere, but packed with information, this practical and beautifully illustrated full-color guide covers almost every type of food you will find at a supermarket, farmer's market, and specialty food store.
The Visual Food Lover's Guide gives you
- Information on buying, storing, and cooking every type of food
- Over 600 color illustrations to help clearly identify foods
- Nutritional facts for every ingredient
- The essentials on vegetables, legumes, grains, fish, shellfish, meat, poultry, dairy products, nuts and seeds, and herbs and spices
- A quick reference on foods as common as chicken and as exotic as kombu seaweed
- How-to photos of basic food preparation techniques such as properly cutting a pineapple, cleaning crab, and making homemade pasta
With more than 300 entries, The Visual Food Lover's Guide is an indispensable tool for anyone who wants to know at a glance about the foods they eat and read about.
VEGETABLES - INTRODUCTION.
Chive, scallion, leek, shallot, garlic, onion, water chestnut.
Beet, turnip, parsnip, carrot, celeriac, black radish, radish, daikon, rutabaga, malanga, salsify, burdock.
Eggplant, avocado, bell pepper, olive, cucumber, winter melon, bitter melon, okra, tomato, tomatillo, squash, dried squash seeds, spaghetti squash, chayote.
Spinach, sorrel, nettle, dandelion, purslane, lamb’s lettuce, arugula, cress, radicchio, chicory, endive, lettuce, violet, nasturtium, cabbage, sea kale, collards, kale, salad savoy, Brussels sprout, Chinese cabbage.
Asparagus, bamboo shoot, cardoon, chard, fennel, fiddlehead, kohlrabi, celery.
Cassava, potato, taro, yam, jicama, sweet potato, Jerusalem artichoke, Chinese artichoke.
Cauliflower, broccoli, broccoli rabe, artichoke.
LEGUMES - INTRODUCTION.
Bean, lima bean, mung bean, urad, adzuki bean, runner bean, lupine bean, lentil, dolichos bean, broad bean, pea, chickpea, peanut, alfalfa, soybean, soy milk, tofu, okara, tempeh, textured vegetable proteins.
FRUITS - INTRODUCTION.
Dried fruits, candied fruits, rhubarb.
Currant, blueberry/bilberry, blackberry, raisin, grape, strawberry, raspberry, cranberry, winter cherry.
Plum, prune, nectarine, peach, date, cherry, apricot.
Apple, pear, quince, loquat.
Pomelo, grapefruit, lemon, orange, mandarin, kumquat, lime, citron, bergamot .
Banana, plantain, durian, jaboticaba, carambola, cherimoya, jackfruit, tamarillo, rambutan, longan, pepino, persimmon, lychee, papaya, pomegranate, kiwifruit, feijoa, jujube, passion fruit, guava, Asian pear, mango, mangosteen, horned melon, sapodilla, prickly pear, fig, pineapple .
NUTS AND SEEDS - INTRODUCTION.
Walnut, pecan, cashew, kola nut, coconut, macadamia nut, Brazil nut, pine nut, gingko nut, chestnut, beechnut, hazelnut, sesame, almond, sunflower seed, pistachio.
Seaweeds - Introduction.
Arame, wakame, kombu, agar-agar, hijiki, kelp, sea lettuce, dulse, Irish moss, spirulina, nori, glasswort.
MUSHROOMS - INTRODUCTION.
Cultivated mushroom, enoki mushroom, morel, pleurotus mushroom, wood ear mushroom, chanterelle, bolete, shiitake, truffle.
CEREALS AND GRAINS- INTRODUCTION, FOOD COMPLEMENTARITY THEORY.
Wheat, seitan, buckwheat, oats, barley, millet, rice, wild rice, quinoa, rye, amaranth, triticale, corn, popping corn, bread, flour, pastas, Asian noodles.
FISH - INTRODUCTION.
Eel, bass, pike, carp, pike-perch, perch, trout.
Mullet, bluefish, shad, monkfish, sea bass, sturgeon, caviar, sardine, anchovy, herring, mackerel, gurnard, sea bream, conger, swordfish, goatfish, redfish, salmon, cod, smelt, lamprey, John Dory, shark, tuna, skate.
Halibut, sole, turbot, plaice.
CRUSTACEANS - INTRODUCTION.
Shrimp, crab, scampi, spiny lobster, crayfish, lobster.
MOLLUSKS - INTRODUCTION.
Abalone, cockle, scallop, clam, mussel, oyster, squid, octopus, cuttlefish, whelk, periwinkle, snail, frog, sea urchin.
HERBS, SPICES AND CONDIMENTS - INTRODUCTION.
Dill, anise, bay laurel, tarragon, chervil, rosemary, marjoram/oregano, basil, sage, thyme, mint, parsley, clove, allspice, cardamom, nutmeg, savory, lemon balm, lemon grass, caper, coriander/cilantro, cumin, saffron, caraway, juniper berry, borage, angelica, ginger, curry, turmeric, cinnamon, mustard, pepper, fenugreek, chili pepper, horseradish, poppy, tamarind, vanilla, miso, soy sauce, vinegar, salt.
MEATS - INTRODUCTION.
Beef, veal, pork, lamb, venison, rabbit, ground meat.
VARIETY MEATS - INTRODUCTION.
Heart, liver, tongue, sweetbread, brains, kidneys, tripe.
DELICATESSEN MEATS - INTRODUCTION.
Bacon, ham, sausage, andouille, rillettes, foie gras, blood sausage.
POULTRY - INTRODUCTION.
Turkey, goose, chicken, hen, capon, guinea fowl, pigeon, quail, pheasant, duck, egg.
DAIRY PRODUCTS - INTRODUCTION.
Milk, goat’s milk, buttermilk, sour cream, butter, cream, yogurt, ice cream, cheese.
SUGARS, COCOA AND CAROB - INTRODUCTION.
Sugar, sugar substitutes, honey, maple syrup, carob, cocoa.
FATS AND OILS - INTRODUCTION.
Margarine, fats, oil.
COOKING INGREDIENTS - INTRODUCTION.
Arrowroot, baking powder, cream of tartar, baking soda, yeast.
COFFEE, TEA AND HERBAL TEAS - INTRODUCTION.
Tea, herbal tea, coffee.
QA International has a well-established reputation for creating innovative, color reference books. Founded in 1998, this division of Groupe Québec Amérique creates, develops, and produces editorial content built around state-of-the-art images. They are a pioneer in the publishing and graphic design industries for producing publications entirely by computer. With topics ranging from visual dictionaries to guides to the human body, childrens books, sports guides, and world atlases, QA International has made knowledge both accessible and entertaining for everyone. QA International produced the Visual Food Encyclopedia (Wiley).