The New Complete Book of Food: A Nutritional, Medical, and Culinary Guide

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Infobase Publishing, Jun 23, 2010 - Food - 497 pages
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Provides the nutritional, medical, culinary, and consumer information essential to planning a good diet and properly handling food. Catalogs the physical, chemical, and medical properties of food; their benefits and hidden dangers; how foods change when they are processed or cooked; how to properly select, prepare, and store food; and much, much more. Each entry in this second edition has been revised and updated to reflect the most current information available about diet and nutrition.
 

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The complete book of food: a nutritional, medical & culinary guide

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Tea is high in vitamin K. Lima beans are contraindicated in a low fiber diet. Yogurt makes tetracycline less effective. These facts are a sample of the kinds of information found in this encyclopedic ... Read full review

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User Review  - cjones47 - LibraryThing

This book is good for reference. I used it to look up foods with lots of iron, since I am not supposed to have very much. Read full review

Contents

Introduction
Foreword
Preface
A Note to the Reader
Apples
Apricots
Artichoke Jerusalem
Asparagus
Lia Beans
Liver
Mangoes
Melons
Milk Cultured
Milk Fresh
Mushrooms
Nuts

Avocados
Bananas
Barley
Bean Sprouts
Beans
Beef
Beer
Beets
Blackberries
Blueberries
Bread
Broccoli
Brussels Sprouts
Cabbage
Carob
Carrots
Cauliflower
Caviar
Celeriac
Celery
Cheese
Cherries
Chocolate
Coconut
Coffee
Corn
Cranberries
Cucumber
Currants
Dates
Distilled Spirits
Eggplant
Eggs
Figs
Fish
Flour
Game Meat
Garlic
Gelatin
Grapefruit
Grapes
Green Beans
Greens
Guavas
Honey
Kiwi Fruit
Kohlrabi
Lamb
Lemons
Lentils
Lettuce
Oats Oatmeal
Okra
Olives
Onions
Oranges
Papaya
Parsnips
Pasta
Peaches
Peanuts
Pears
Peas
Peppers
Persimmons
Pineapple
Plantain
Plums
Pomegranates
Pork
Potatoes
Poultry
Prunes
Pumpkin
Quinces
Radishes
Raisins
Raspberries
Rhubarb
Rice
Shellfish
Soybeans
Spinach
Squid Calamari
Strawberries
Sugar
Summer Squash
Sweet Potatoes
Tangerines
Tea
Tomatoes
Variety Meats
Veal
Vegetable Oils
Water
Wheat Cereals
Wine
Winter Squash
Appendix
BibliographySources
Index
Copyright

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About the author (2010)

Carol Ann Rinzler is the author of numerous books including "Are You At Risk?"; "Feed a Cold, Starve a Fever"; & "The New Complete Book of Food" for Facts On File/Checkmark Books. She has also written "Nutrition for Dummies", as well as numerous magazine articles & columns on nutrition & diet. She is currently writing a weekly column on nutrition for the Sunday Daily News & lives in New York City.

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