Description

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.

Features

• A beautifully illustrated reference work about the many food plants we grow in our gardens, buy in our shops, and consume either on their own or as part of a recipe.
• Covers an array of edible plants from nuts and spices, fruit, mushrooms, seaweeds, legumes, grains, and salads.
• A delightful addition to the library of any cook, gardener, or naturalist
• All plants are illustrated in colour with emphasis on the edible parts, whilst the text entries provide fascinating information about the plants uses, history, and nutritive value
• Completely up-to-date nutritional information, ideal for those interested in healthy eating
• Written by leading experts in botany and nutrition

Reviews

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 Scientist

Product Details

280 pages; over 100 full-color illus.; 7 1/2 x 9; ISBN13: 978-0-19-954946-7ISBN10: 0-19-954946-X

About the Author(s)