The New Oxford Book of Food PlantsThe Oxford Book of Food Plants is a beautifully illustrated compendium of facts about the plants we grow in our gardens and use in our cooking. Gorgeous botanical illustrations are accompanied by accessible yet authoritative descriptions of each plant, along with fascinating historical details and nutritive values. This is a new edition of a classic book — fully updated with the latest nutritional research, as well as beautiful new plates and descriptions of many exotic edible plants that have only recently found their way into our markets and onto our kitchen tables — it is a must-have for anyone who loves good food, cooking, and gardening. |
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The new Oxford book of food plants
User Review - Not Available - Book VerdictThis revision of the popular but now somewhat dated Oxford Book of Food Plants (LJ 4/1/70) describes and pictures fruit, vegetables, herbs, spices, grains, and nuts from around the world, most ... Read full review
Contents
BOTANICAL GLOSSARY | |
NUTRITION GLOSSARY | |
INTRODUCTION | |
WHEATS 1 | |
SUGAR CROPS | |
SAGO AND PALM HEARTS | |
COCONUT PALM | |
ORIENTAL WATER PLANTS | |
TROPICAL FRUITS OF THE AMERICAS 1 | |
COFFEE | |
TROPICAL VEGETABLE FRUITS | |
SPICES AND FLAVOURINGS 1 | |
AROMATIC LAMIACEAE HERBS 1 | |
ASTERACEAE SALAD PLANTS | |
ORIENTAL LEAF VEGETABLES 1 | |
YOUNG STEMS AND LEAF STALKS | |
TROPICAL LEGUMES 1 | |
CRAB APPLES AND APPLE ORIGIN | |
CHERRIES | |
STRAWBERRIES | |
RASPBERRIES | |
CURRANTS AND GOOSEBERRIES | |
FRUITING SPECIES OF THE ERICACEAE | |
CITRUS FRUITS 1 | |
GRAPES 1 | |
FIG MULBERRY AND POMEGRANATE | |
SALAD ROOTS | |
SEAWEEDS | |
MUSHROOMS TRUFFLES AND OTHER EDIBLE FUNGI | |
SOME WILD PLANTS | |
NUTRITION AND HEALTH | |
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Common terms and phrases
Africa alcohol amino acids amount animal feed apple Asteraceae beans boiled Brassica Brassicaceae bread cabbage carbohydrate carotenes cent protein century cereals China Citrus cm in height cm in length colour commercial consumed contain cooked countries crop cultivars cultivated deficiency dessert diet dietary dietary fibre dried eaten edible endosperm enzymes Europe extracted fatty acids fermented flavour flesh flowers food plants fructose fruit GLOBE ARTICHOKE glucose glucosinolates grain green grown grows harvested herb hybrid important India inflorescence intake juice kernels kiwifruit known leaf LEAF VEGETABLES leaves legumes mainly maize Mediterranean millet minerals mustard native niacin North America nutrients nutritional nuts orange originated palm pear plum pods potato produced protein region rice root salads seeds soya species spice starch stem subtropical sucrose sweet total sugars toxic tree tropical tubers United Kingdom vegetable vitamin C content vitamin E wheat wild yellow
Bibliographic information
| Title | The New Oxford Book of Food Plants |
| Authors | John Vaughan, Catherine Geissler |
| Edition | 2 |
| Publisher | OUP Oxford, 2009 |
| ISBN | 0191609498, 9780191609497 |
| Length | 288 pages |
| Subjects | › › Cooking / Health & Healing / General Medical / Nutrition Reference / General Science / General |
| Export Citation | BiBTeX EndNote RefMan |