Item description for Field Guide to Produce (Field Guide) by Aliza Green...
Overview It's not just apples and oranges anymore. Award-winning chef Aliza Green describes everything you're likely to find at your local grocery store and farmer's market--from common cabbages and coconuts to more adventurous fare like chayote and cherimoya.
Publishers Description 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! 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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Est. Packaging Dimensions: Length: 1" Width: 4.25" Height: 5.75" Weight: 0.8 lbs.
Release Date Mar 1, 2004
Publisher Quirk Books
Series Field Guide
ISBN 1931686807 ISBN13 9781931686808 UPC 082345368076
Availability 1 units. Availability accurate as of Jan 17, 2017 07:03.
Usually ships within one to two business days from La Vergne, TN.
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More About Aliza Green
Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Butcher's Apprentice and Making Artisan Pasta(Quarry Books, 2012), The Fishmonger's Apprentice(Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008) and Starting with Ingredients (Running Press, 2006), four perennially popular Field Guides to food (Quirk, 2004-2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004) and successful collaborations with renowned chefs Guillermo Pernot and Georges Perrier.A former food columnist for the Philadelphia Inquirer, Philadelphia Daily News, and Cooking Light Magazine, Green is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery and for her lively story-telling. Green also leads culinary tours--her next is scheduled for October 2013 to Puglia, Italy, which she calls "land of 1,000-year-old olive trees." Green's books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for "Best Single-Subject Cookbook" in 2001 for Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist (Running Press, 2001), which she co-authored with Chef Guillermo Pernot. For more information about Aliza's books and tours or to send her a message, visit her website at http: //www.alizagreen.com.Steve Legato is a freelance photographer specializing in food, restaurant industry, cookbooks and advertising. His work has been featured in Art Culinaire, The New York Times, Food and Wine, Wine Spectator, Food Arts, GQ, Departures, Wine & Spirits, Travel & Leisure, Philadelphia Magazine, Delaware Today, New Jersey Monthly and Main Line Today. He resides just outside of Philadelphia, PA. Visit his website at http: //www.stevelegato.com.
Aliza Green has published or released items in the following series...
Reviews - What do customers think about Field Guide to Produce (Field Guide)?
Great Guide To Picking Produce Jun 11, 2008
I sent my mom the Field Guide to Produce for Mother's Day. She has always made her children eat fresh vegetables, but her love has always been fresh fruit. It is always difficult to know how to pick a good melon, or peaches that will ripen successfully into delectable treats. This book exceeds her expectations. I originally was going to get a book that I heard about on NPR radio called "How To Pick A Peach." The title is very clever and got my attention, as I'm sure the author meant it to. I would have purchased it except that the reviews here said that it wasn't as well organized and concise as the Field Guide. I've not yet seen the Field Guide myself, but when I do in a month as I head back east for vacation I will expand on this review.
Produce book Jan 21, 2008
This book is great. It has all the produce you can think of and the ones you can't and it tells you all you need to know about the way the food is grown. Wow Great book!!!
Field Guide to Produce Jun 26, 2007
The Pros to this book: good info on description of fruits/veggies, when in season, tips for purchasing & what to avoid, storage, preparation and serving suggestions and flavor affinities, as well as a section in the center with photos.
The Cons: No nutritional information at all and tomatoes are classified as a vegetable, which is an odd mistake to make for a reference book, since tomatoes are technically a fruit.
Disappointed May 9, 2007
This book gives good, basic, brief information about a variety of fruits and vegetables. I feel it pales in comparison, however, to Elizabeth Schneider's books on produce because her books are more detailed. I would say that if you like brevity you will like this book by Aliza Green, were it not that I feel your hard-earned money is better spent on the more detailed Schneider books.
Has its moments, but ... Apr 29, 2007
So much of the advice in here is purely common sense ... and some of it is rather weird. Are there really readers out there who need to be told, when selecting fruits/veggies, to not buy things that are moldy or bruised or rotten? I was hoping for something a bit more profound.
And I couldn't believe my eyes when I read that apples should be kept in the fridge, because they'll go 'mealy' within 48 hours on the counter! Am I the only person in America who keeps apples on the counter for weeks without difficulty? (Well, assuming they don't get eaten up first.)
There is some interesting info on different varieties and cultivars, but even that is available elsewhere, and most of the content is a waste of time/money for anyone who already knows more than the basics.