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Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market Paperback – March 1, 2004
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From Publishers Weekly
Ever get chicory confused with curly endive? Cant tell a turnip from a rutabaga? Wonder whats to be done with a pattypan squash? Green (The Bean Bible) offers these answers and more in this little guide to fruits and vegetables. Though the photographs in the color insert are of middling quality and intermittent help (only a non-native English speaker is likely to appreciate and/or need pictures of such basics as green peppers, carrots and corn), the rest of the book is surprisingly handy. For each fruit or vegetable, Green includes alternate names, a general description, its growing season and tips on storage and preparation. Her serving suggestion for arugula, for example, is an easy, flavorful pesto; "flavor affinities" for the peppery green, she notes, include beets, goat cheese and tomatoes. For anyone whos ever been wowed by the colorful abundance at a farmers market but has stopped short of buying persimmons, broccoflower or samphire for lack of any idea what to do with them, Greens guidebook will be an excellent resource.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
About the Author
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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So there is no confusion, this is definitely a "pocket" book. However, don't let that turn you off. The handy nature of the book means you can easily bring it with you to the store instead of trying to study something at home in a book or on the net and then forget everything when you get to the store and start the get overwhelmed.
All the previous reviewers have definitely extolled the virtues of the book. The center of the book is just pictures of all the produce described in the rest of the book through an alphabetical style index. I found the color pictures to be clear and definitely helpful. The book classifies the produce into different groups like fruits and vegetables and then further classifies them in similar "families" (like squash or onions) and then alphabetically. I was even amazed to find a section and pictures of Huckleberries, which are Northwest staples you can pick in the wild.
All the best info is here: Descriptions, what to look for, what to look out for, best seasons, suggestions for preparation. The book even has a little system of icons for things like the seasons and best prep of the food so you don't have to spend a lot of time reading if you're just looking for something like what season the produce is best found.
Vegetables are difficult stuffs to handle. It's a boring thing to deal with, and people usually eat much the same thing all their life, done almost the same way. This book, alternatively, give you great ideas.
So why I did I mention about the 'car'? Well, I keep my book in my glovebox, so that everything when I visit the supermarkets, see something interesting and most importantly, fresh, I'll then search the book for ideas. The most useful cookbook I've ever had.