The new Oxford book of food plants
Author(s)
Bibliographic Information
The new Oxford book of food plants
Oxford University Press, 1997
- :pbk.
Available at 14 libraries
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University Library for Agricultural and Life Sciences, The University of Tokyo図
613.703:V465019925600
Note
Rev. and updated ed. of: The Oxford book of food plants / illustrations by B.E. Nicholson. 1969
Includes bibliographical references (p. 227-228) and index
Description and Table of Contents
- Volume
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:pbk. ISBN 9780198505679
Description
This book is a revised and updated version of the "Oxford Book of Food Plants" which first appeared in 1969. The authors have added plants that have come into common use since then and have rewritten the text to reflect current knowledge, especially about nutrition. The original full-colour illustrations by Barbara Nicholson are reprinted in full, together with new paintings especially commissioned for this book. The aim is to provide a comprehensive and enjoyable reference work about the many edible plants we grow in our gardens, buy in our shops, and consume cooked or raw, either on their own or as part of a recipe. All plants are illustrated in colour with emphasis on the edible parts, while the text entries give reliable information about each plant, its historical and current uses, and its nutritional value. A delightful addition to the library of any cook, gardener, naturalist, and all those interested in healthy eating styles.
- Volume
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ISBN 9780198548256
Description
This text provides a revised and updated version of the "Oxford Book of Food Plants" which first appeared in 1969. The authors have added plants that have come into common use since then, and have rewritten the text to reflect current knowledge, especially about nutrition. This is a comprehensive reference work about the many edible plants we grow in our gardens, buy in shops, and consume cooked or raw, either on their own or as part of a recipe. All plants are illustrated in colour with emphasis on the edible parts, while the text entries give information about each plant, its historical and current uses, and its nutritional value.
Table of Contents
- Glossary
- Introduction
- Grain crops
- Sugar crops and sago
- Oil crops
- Nuts
- Exotic water plants
- Legumes
- Fruits
- Beverage crops
- Vegetable fruits
- Spices and flavourings
- Herbs
- Salad crops
- Leaf vegetables
- Stem, inflorescence, and bulb vegetables
- Root vegetables
- Tropical root crops
- Seaweeds
- Mushrooms
- Wild food plants
- Nutrition and health
- Nutrition tables
- Recommended reading
- Index.
by "Nielsen BookData"