The Visual Food Encyclopedia: The Definitive Practical Guide to Food and CookingFrançois Fortin Wiley, 1996年10月15日 - 685 頁 The Visual Food Encyclopedia What does a tree tomato look like? What's the difference between a turnip and a rutabaga? Where does malanga come from? How do you trim an artichoke bottom? The Visual Food Encyclopedia answers all these food questions—and thousands more. The Visual Food Encyclopedia is the cook's companion in the market and the kitchen, illustrating and explaining everything other cookbooks assume you already know. It takes you by the hand and, with a no-nonsense approach, tells you how to look for freshness, when to buy each ingredient at its peak, how to store it once you get it home, and the best methods of preparation and cooking. This extensive guide covers more than 1,000 ingredients, including:
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101 Serving Ideas artichoke asparagus baking beans bitter blanched boiling Buying Choose cabbage calories carbohydrates celery cereals chestnuts color contain cooked cream cultivated delicious dishes diuretic dried eaten raw edible endive excellent source fiber calories firm fish flavor flesh flour folic acid fresh frozen fruit g carbohydrates g fat g fiber garlic green grow inches Information water protein ingredient keep Leaf Vegetables leaves legumes lemon juice lettuce magnesium melon minutes mushrooms niacin Nutritional Information water nuts olive onion orange oven pantothenic acid peas peel pepper perforated plastic phosphorus plant potassium potatoes Preparing protein fat carbohydrates puréed refrigerator remove riboflavin rice ripe salads salt sauce seeds shell skin slices soak soups source of potassium source of vitamin soy milk soybeans sprouts squash stems stews Storing sugar sweet tbsp temperature thiamine tofu tomatoes tree varieties vegetables vinaigrette vitamin B6 water chestnuts water protein fat yellow