Food plants of the world : identification, culinary uses and nutritional value
著者
書誌事項
Food plants of the world : identification, culinary uses and nutritional value
CABI, 2019
rev. ed
- : hbk
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注記
Previous edition: Portland: Timber, 2005
Includes bibliographical references and index
内容説明・目次
内容説明
Food Plants of the World is a comprehensive overview of the commercially important plants that provide us with food, beverages, spices and flavours. It includes descriptions of around 380 food and flavour plants and their close relatives. For each plant, the following information is given: plant description, origin & history, cultivation & harvesting, culinary uses & properties, and nutritional value. This revised edition is thoroughly updated throughout, and includes around 30 additional species, as well as an introduction to functional foods. This is an indispensable reference guide for anyone interested in the botanical origin of food ingredients and flavours.
目次
0: (Contents of current edition) 1: Preface 2: Intro 3: Regions of origin 4: Cereals 5: Pulses (legumes) 6: Nuts and seeds 7: Fruits 8: Vegetables 9: Culinary herbs 10: Sugars, gums, gels and starches 11: Beverages 12: Spices and flavours 13: The plants in alphabetical order 14: Nutrients, diets and health 15: Quick guide to food plants 16: Glossary 17: Further reading
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