This reference reviews botanical, agricultural, and culinary aspects of the most important food crops, especially those encountered in the Western world. After an introductory chapter on nutritional and fundamental scientific aspects of plant foods, the book presents detailed information on 100 species or groups of species, covering all categories of food plants, herbs, spices, beverage plants, and sources of industrial food extracts. Each chapter provides information on scientific and English common names, describes the plant, its history, and its economic and social importance, and gives a culinary portrait of its food uses, storage and preparation, and potential toxicity. Each chapter ends with culinary vocabulary, interesting facts, and a list of books, articles, and specialty cookbooks. Each chapter also includes a b&w drawing of the plant. The book is mainly for professionals and researchers in botany, agriculture, and culinary arts, but its reader-friendly language is accessible to all readers. Small is research scientist affiliated with Agriculture and Agri-Food Canada. Annotation ©2009 Book News, Inc., Portland, OR (booknews.com)
