• Complain

Green - Field guide to produce: how to identify, select and prepare virtually every fruit and vegetable at the market

Here you can read online Green - Field guide to produce: how to identify, select and prepare virtually every fruit and vegetable at the market full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. City: Philadelphia;PA, year: 2015, publisher: Quirk Books, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:

Romance novel Science fiction Adventure Detective Science History Home and family Prose Art Politics Computer Non-fiction Religion Business Children Humor

Choose a favorite category and find really read worthwhile books. Enjoy immersion in the world of imagination, feel the emotions of the characters or learn something new for yourself, make an fascinating discovery.

No cover
  • Book:
    Field guide to produce: how to identify, select and prepare virtually every fruit and vegetable at the market
  • Author:
  • Publisher:
    Quirk Books
  • Genre:
  • Year:
    2015
  • City:
    Philadelphia;PA
  • Rating:
    3 / 5
  • Favourites:
    Add to favourites
  • Your mark:
    • 60
    • 1
    • 2
    • 3
    • 4
    • 5

Field guide to produce: how to identify, select and prepare virtually every fruit and vegetable at the market: summary, description and annotation

We offer to read an annotation, description, summary or preface (depends on what the author of the book "Field guide to produce: how to identify, select and prepare virtually every fruit and vegetable at the market" wrote himself). If you haven't found the necessary information about the book — write in the comments, we will try to find it.

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 grocers shelf, simply flip through the full-color insert until youve 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 worlds 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!

Field guide to produce: how to identify, select and prepare virtually every fruit and vegetable at the market — read online for free the complete book (whole text) full work

Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "Field guide to produce: how to identify, select and prepare virtually every fruit and vegetable at the market" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.

Light

Font size:

Reset

Interval:

Bookmark:

Make
DISCLAIMER There are thousands of varieties of produce and addressing all - photo 1
DISCLAIMER There are thousands of varieties of produce and addressing all - photo 2

DISCLAIMER
There are thousands of varieties of produce, and addressing all possible types is difficult. While we have taken care to represent a wide variety of those available, the author and publisher cannot be held responsible for not including them all.

Copyright 2004 by Quirk Productions, Inc.
All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.

Library of Congress Cataloging in Publication Number: 2003095961

eBook ISBN: 978-1-59474-848-6
Trade Paperback ISBN: 978-1-931686-80-8

Trade Paperback designed by Andrea Stephany and Karen Onorato
Edited by Erin Slonaker
Photography by Andrea Stephany

All photographs copyright 2004 by Quirk Productions, Inc.

Quirk Books
215 Church Street
Philadelphia, PA 19106
www.quirkbooks.com

v3.1

Contents
Introduction

Theres a whole world of wonderful produce in our food markets to discover and enjoy. Every year, the selection grows larger, the origins more exotic, and the choices more difficult. Heres a small, easy-to-carry book to guide you through the overwhelming array of available produce, whether common, exotic, heirloom, or ethnic. You will learn all about durian (a Southeast Asian fruit with a potent aroma that you will either adore or detest), yuca (a tasty Brazilian root vegetable), cardoon (a Mediterranean cousin of the artichoke), and many more.

Each entry gives the Latin name (important to help sort out the confusion), a little history, and alternate names. Youll learn when the produce is in season, how to identify the different varieties, how to choose the best, and storage and ripening tips. When describing the peak months for each produce item, Ive indicated either the season in the primary growing region or the respective season in the Northern Hemisphere. Detailed preparation instructions, simple recipe ideas, and flavor affinities make it easy to buy and serve lots more vegetables and fruits. Turn to the photo section to help identify any unfamiliar produce or those that are not labeled.

Ive combined my many years of hands-on experience as restaurant chef, mother (and home cook), caterer, food writer, and teacher with extensive research in order to cram as much information possible into this little book. While it would take a book the size of a grocery cart to describe all the produce sold in todays ever-changing, global food market, I have included as many fruits and vegetables as possible, along with accompanying accurate information.

Aliza Green

Icon Key
Fruits - photo 3
Fruits
Field guide to produce how to identify select and prepare virtually every fruit and vegetable at the market - photo 4
Field guide to produce how to identify select and prepare virtually every fruit and vegetable at the market - photo 5
Field guide to produce how to identify select and prepare virtually every fruit and vegetable at the market - photo 6
Field guide to produce how to identify select and prepare virtually every fruit and vegetable at the market - photo 7
Field guide to produce how to identify select and prepare virtually every fruit and vegetable at the market - photo 8
Field guide to produce how to identify select and prepare virtually every fruit and vegetable at the market - photo 9
Field guide to produce how to identify select and prepare virtually every fruit and vegetable at the market - photo 10
Field guide to produce how to identify select and prepare virtually every fruit and vegetable at the market - photo 11
Field guide to produce how to identify select and prepare virtually every fruit and vegetable at the market - photo 12
APPLE General Description The apple Malus pu - photo 13
APPLE General Description The apple Malus pumila is a small round fruit - photo 14
APPLE General Description The apple Malus pumila is a small round fruit - photo 15
APPLE

General Description:

The apple (Malus pumila) is a small round fruit with crunchy flesh . This is one of the earliest fruits to have been cultivated, originating in Kazakhstan and carried by traders on the Silk Road. As early as the second century B.C ., people were producing apples of a consistent variety by taking cuttings of a tree and grafting them onto suitable rootstock. This must be done because the exact same type of apple wont grow from a planted seed.

Immigrants to America brought apple seeds, which gave rise to entirely new varieties further diversified by breeding with native American crabapples. The spread of American apples was encouraged by the aptly monikered folk hero Johnny Appleseed, born John Chapman in Massachusetts in 1774, who collected large amounts of seeds from cider mills and planted them on his travels.

About 2,500 known varieties of apple are grown in the U.S. and more than 7,500 are grown worldwideall of which must be picked by hand. Apple varieties are categorized as eating (or dessert), cooking (or baking), cider, and crab.

The Braeburn apples color varies from orange to red over a yellow background. This New Zealand apple is aromatic, juicy, and crisp with a very firm texture. Braeburns are best for snacking and baking.

Cortland apples have very white flesh and are an excellent dessert apple. Their flavor is sweet, and their skin has a flush of crimson against a pale yellow background sprinkled with short, dark red stripes and gray-green dots.

Crabapples are quite tart, but they are excellent for making jellies because of their high pectin content. Apples qualify as crabapples only if the fruit size is 2 inches (5 cm) or less in diameter. Native American crabapples remain green even when ripe, but some hybrids and Asian varieties turn red, yellow, or purple when ripe.

Crispin , developed in the 1930s, doubles as a fresh apple and a processing apple. It is typically green outside and creamy white inside with firm-textured juicy flesh and moderately sweet flavor.

Next page
Light

Font size:

Reset

Interval:

Bookmark:

Make

Similar books «Field guide to produce: how to identify, select and prepare virtually every fruit and vegetable at the market»

Look at similar books to Field guide to produce: how to identify, select and prepare virtually every fruit and vegetable at the market. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.


Reviews about «Field guide to produce: how to identify, select and prepare virtually every fruit and vegetable at the market»

Discussion, reviews of the book Field guide to produce: how to identify, select and prepare virtually every fruit and vegetable at the market and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.