Product Description

Produce: It's not just apples and oranges anymore. Today's supermarket shelves are stocked with strange, exotic, and delightful items such as quince, jicama, kumquats, amaranth, yuzus, and wing beans. But you don't need a degree in botany to make sense of it all -- just carry along Field Guide to Produce! This practical guide to the world's most popular fruits and vegetables features more than 200 full-color photographs -- plus detailed descriptions, selection tips, and guidelines on peeling, blanching, cooking, and eating. Award-winning chef Aliza Green describes everything you're likely to find at your local grocery store and farmer's market -- from common cabbages and coconuts to more adventurous fare like chayote and cherimoya. Grocery shopping -- and dinner -- will never be the same again!

Product Details

• Amazon Sales Rank: #258034 in Books
• Published on: 2004-03-01
• Original language: English
• Number of items: 1
• Binding: Paperback
• 384 pages

Features

• ISBN13: 9781931686808
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

From Publishers Weekly
Ever get chicory confused with curly endive? Can’t tell a turnip from a rutabaga? Wonder what’s to be done with a pattypan squash? Green (The Bean Bible) offers these answers and more in this little guide to fruits and vegetables. Though the photographs in the color insert are of middling quality and intermittent help (only a non-native English speaker is likely to appreciate and/or need pictures of such basics as green peppers, carrots and corn), the rest of the book is surprisingly handy. For each fruit or vegetable, Green includes alternate names, a general description, its growing season and tips on storage and preparation. Her serving suggestion for arugula, for example, is an easy, flavorful pesto; "flavor affinities" for the peppery green, she notes, include beets, goat cheese and tomatoes. For anyone who’s ever been wowed by the colorful abundance at a farmer’s market but has stopped short of buying persimmons, broccoflower or samphire for lack of any idea what to do with them, Green’s guidebook will be an excellent resource.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author
Aliza Green is a chef, food writer, and teacher based in Philadelphia. She is the author of The Bean Bible: A Legumaniac's Guide to Lentils, Peas, and Every Edible Bean on the Planet! and co-author of the James Beard Award-winning cookbook Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist.

Customer Reviews

A Guide Which Accomplishes its Objectives. Recommended
I generally expect to find one or more deficiencies in small guides like this volume from Aliza Green, so I was not surprised to find some. I was pleasantly surprised to find that the book also covered a lot more ground than I expected.

The first positive aspect of the book is the title, `Field Guide to PRODUCE'. It would have been easy and misleading to say it was a guide to fruits and vegetables, when many items in the book such as chestnuts and mushrooms are neither fruits nor vegetables. The book should have taken this positive title one step further and not divided entries up into fruits and vegetables. As I said, chestnuts and mushrooms are neither, and other products such as tomatoes are classified under their commercial category of vegetable instead of their botanical category of fruit.

The next positive aspect of the book is that the only product I could not find in either a primary entry such as `cabbage' or as an entry type such as `Brussels Sprouts' was the truffle. I will forgive them this omission, as it is the rare megamart that even carries truffles. On the other hand, the book did include such rarities as durian, loquat, and mung beans (although I thought the coverage of mung beans could have been a bit better).

Another positive aspect is that for produce such as apples, pears, cabbage, and tomatoes, several major cultivars are cited, with the best uses for each given.

The single biggest use for this book would probably be to find out when produce is in season, how to choose the best specimens, how to clean them, and how to store them. I will not be searching this book for the best fruits for a particular dish, although I may refer to the properties of apples to pick the best variety for a tart. On this subject, the book is excellent. It tends to be very conservative in specifying storage times. It gives apples about two weeks in a refrigerated produce drawer, while I have successfully kept some there for two months with little degradation.

Another use may possibly be to help identify a particular item in the grocery store. I often run across tamarind in South Asian recipes, but I would be hard pressed to describe exactly what it looks like, and most written descriptions really don't seem to hit the mark. A picture here is truly worth a thousand words. For this reason, there is probably a virtue in bringing all photographs together in a single section rather than having them accompany the article of the product. Another reason is probably because this was cheaper to publish.

Useful aspects of many articles are things like the climates in which the plants flourish, the land in which the product was first cultivated, the origin of `manmade' products such as grapefruit (from orange and pomelo), the scientific name, and best uses for products. I am constantly amazed at how many of our most commonly used fruits and vegetables originated in or near the Fertile Crescent formed by the Tigris and Euphrates rivers. Several alternate names like `aubergine' for eggplant are given; however, the author would have made this feature immensely more useful by including the alternate names in the index. Great help for people scratching their heads over `rocket' in Italian salads.

One `expected oversight' is the absence of cross-reference entries. Brussels Sprouts, for example is in the index, pointing to a paragraph in the article about cabbage, but there is no entry for `Brussels Sprouts, See Cabbage' in the main text. Broccoli and Cauliflower are derived from cabbage and even have the same scientific name, yet they get their own articles. This rant is probably due entirely due to my fondness for Brussels Sprouts, so you can take it with a grain of salt. Missed opportunities are the absence of a tabular presentation of produce seasons and tables of uses versus varieties for major families of products such as apples, pears, cabbage, oranges, and tomatoes. A fun feature, albeit somewhat difficult to accomplish may have been a table or `tree' of food preparation techniques with most useful products.

I could add more nice things to see, but most of these would lead to a full-sized volume, loosing the utility of the `field guide' size.

This is a better than average book of its type. If you need something to make the best of finding, selecting, cleaning, and storing produce, this is your book. It will also help you pick the best apple for the pie and the best potato for your salad.

Great Reference
A pocket-guide, small enough to fit into your purse, filled with fantastic information about fruits and vegetables.

Aliza Green is a chef, teacher and food writer based in the Philadelphia area. This is her third book.

The Field Guide to Produce is an excellent guide if you are looking to educate yourself on the produce available to you at your local market. There are photographs to help you identify the item at the store, as well as a description of each item, the season it is available, how to choose it at the store, what to avoid when selecting your produce, how to store it, serving suggestions, flavor infinities and other names the item may use!

This is not a cookbook. There are no recipes inside. Yet, there are clear color photographs helping you to identify some of the more exotic items at your store, and even the most familiar.

If you are new to cooking, or want to educate yourself further in newer more exotic items, then check out this book. It is extremely useful!

Perfect for Novices Like Me
My husband and I rarely stopped in the produce section of the grocery store. We never knew what to buy, and when we did buy something, it usually went bad before we figured out what to do with it. (We're not big on recipes; we just generally throw a few things together and call it a meal.)

This book has been a *huge* help. We're so glad we found it.

This book explains what produce is in season, how to pick it out, what to avoid, how to store it, and how to prepare it. Plus, it even gives suggestions on how each kind of produce could be used and lists "flavor affinities" to let you know what other flavors the produce is generally compatible with.

Thanks to this book, the produce section is now a regular stop when we go shopping, and we're actually getting our recommended servings of fruits and vegetables. Huzzah.