Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market

Front Cover
Quirk Books, 2004 - Cooking - 312 pages
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!
 

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Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market

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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 ... Read full review

Contents

Kumquat
48
Lemon
49
Lime
52
Loquat
54
Lychee
56
Mango
58
Medlar
60
Melon including American Cantaloupe Honeydew Melon and Watermelon Nectarine see Peach and Nectarine
61
Fiddlehead Fern
181
Garlic
182
Ginger
185
Greens Cooking including Collard Dandelion Kale
187
and Mustard Greens
188
Horseradish
190
Jicama
192
Kohlrabi
194

Orange
65
Papaya
69
Passion Fruit
71
Peach and Nectarine
73
Pear
77
Persimmon
81
Pineapple Plantain see Banana and Plantain
84
Plum
87
Pomegranate Pomelo see Grapefruit and Pomelo
90
Quince
93
Raspberry
95
Star Fruit
97
Strawberry
99
Tamarillo
102
Tamarind
104
Tangerine Tangelo and Tangor Watermelon see Melon
106
Yuzu VEGETABLES
109
Amaranth
111
Artichoke and Cardoon
113
Arugula
116
Asparagus
119
Avocado
121
Bamboo Shoots
124
Beans Green
126
Beans Shell
128
Beet
132
Bok Choy
136
Broccoli
138
Burdock Brussels Sprouts see Cabbage
142
Cabbage Cardoon see Artichoke and Cardoon
144
Carrot
147
Cauliflower
149
Celery
152
Chayote
155
Chestnut
157
Chicory
160
Corn
163
Crosnes
166
Cucumber
168
Edamame
171
Eggplant
173
Endive
176
Fennel
178
Leek
196
Lettuce
198
Lotus Root
201
Mâche
204
Mushroom
205
Napa Cabbage
212
Nopales
214
Okra
216
Onion
218
Parsley Root
222
Parsnip
224
Peas
226
Pepper Chile including Anaheim Cubanelle Habanero Jalapeño Pasilla Poblano and Serrano Peppers
229
Pepper Sweet Bell
235
Potato
237
Radicchio
242
Radish
245
Ramp
248
Rhubarb Rutabaga see Turnip and Rutabaga
250
Salsify and Scorzonera
251
Samphire
254
Shallot
256
Spinach
258
Sprouts including alfalfa and mung bean sprouts Summer Squash see Zucchini Summer Squash and Squash Blossoms
260
Sunchoke
262
Sweet Potato
264
Swiss Chard
267
Taro and Yautia
269
Tomatillo and Ground Cherry
272
Tomato
274
Turnip and Rutabaga
278
Wasabi
280
Water Chestnut
282
Watercress
285
Winged Bean
287
Winter Squash including Acorn Buttercup Butternut Calabaza Hubbard Pumpkin and Spaghetti Squashes
288
YardLong Bean
293
Yuca
295
Zucchini Summer Squash and Squash Blossoms
297
Sources
301
Index
302
Photo Credits
313
Copyright

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About the author (2004)

Aliza Green is a chef, food writer, and teacher based in Philadelphia. She is the author of The Bean Bible: A Legumaniac's Guide to Lentils, Peas, and Every Edible Bean on the Planet! and co-author of Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist.

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