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

Front Cover
Facts on File, 2009 - Cooking - 474 pages

Praise for the previous edition:
" excellent quick-reference tool.”—Booklist

"A valuable book for those who want to understand the medical and physical makeup of food."—Making Scents

A completely updated edition of the popular food guide, The New Complete Book of Food, Second Edition provides the nutritional, medical, culinary, and consumer information essential to planning a good diet and properly handling food. In more than 300 A-to-Z entries, this comprehensive resource 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 has been revised and updated to reflect the most current information available about diet and nutrition. Most updates have been made to the Nutritional Profile, Medical Uses and/or Benefits, Adverse Effects Associated with This Food, and Food/Drug Interactions.

Each entry covers:

  • Nutritional Profile
  • About the Nutrients in This Food
  • The Most Nutritious Way to Serve This Food
  • Diets That May Restrict or Exclude This Food
  • Buying This Food
  • Storing This Food
  • Preparing This Food
  • What Happens When You Cook This Food
  • How Other Kinds of Processing Affect This Food
  • Medical Uses and/or Benefits
  • Adverse Effects Associated with This Food
  • Food/Drug Interactions.

What people are saying - Write a review

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

User Review  - Not Available - Book Verdict

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

LibraryThing Review

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

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About the author (2009)

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.

Jane E. Brody is the Personal Health columnist for The New York Times, & the author of several bestselling books, including "Jane Brody's Good Food Book" & "Jane Brody's Nutrition Book". She lives in New York City.

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