A true cornucopia, The New Oxford Book of Food Plants overflows with information and is packed with beautiful, hand-painted illustrations of the worlds food plants. In an oversized format with alternating full-page color plates, readers will find a feast of facts about cereals, sugar crops, oil seeds, nuts, legumes, fruits, vegetables, spices, herbs, sea-weeds, mushrooms, wild food plants, and much more. This new edition is fully updated with the latest nutritional research, as well as beautiful new illustrations and descriptions of many exotic edible plants that have only recently found their way into our markets and onto our kitchen tables.
This is the most comprehensiveand most appealing reference book available on the many edible plants we grow in our gardens, buy in our shops, and eat with great relish. For example, readers will find authoritative coverage of fruit worldwide, both the varieties we commonly find at our local food stand (apples, oranges, strawberries, kiwi, bananas), and some we do not ordinarily see (mangosteen, manzanilla, marang, tamarind, or whortleberry). Entries typically discuss the source and history of a plant, how it is prepared for market, and how it is used as food. And in addition to covering everything from seaweeds to tropical root crops, the editor has included a glossary of botanical terms, a section on nutrition and health, nutrition tables, a list of recommended readings, and an index.
With marvelous illustrations and a wealth of nutritional, historical, and other information, The New Oxford Book of Food Plants belongs on the shelf of everyone who loves to garden, to cook, and to eat healthily.
listed as new book in Science Book News”All in all, The New Oxford Book of Food Plants is an essential and engaging reference for everyone from casual readers and curious cooks to nutritionists and food writers.”–The Scientistlisted as new book in Science Book News”All in all, The New Oxford Book of Food Plants is an essential and engaging reference for everyone from casual readers and curious cooks to nutritionists and food writers.”–The Scientist
About the Author
J.G. Vaughan is Emeritus Professor of Food Sciences at King’s College London. Catherine Geissler is Professor of Nutrition and Head of the Division of Health Sciences at King’s College London.
I had the old version of this book for many years and just loved it. Somehow I lost my copy, so I was thrilled to see this new edition on Amazon.com. It is so interesting to know where some of our food plants originally come from, how they grow, and what their nutritional value is. The beautiful illustrations add immensely to the value of this book. As a former college librarian, I used this book many times on the reference desk.
- Title: The New Oxford Book of Food Plants
- Autor: Catherine Geissler
- Publisher (Publication Date): Oxford University Press; 2 edition (September 28, 2009)
- Language: English
- Download File Format: PDF, EPUB, MOBI, AZW3 (Kindle)