Field Guide to Produce

Field Guide to Produce Cover

Field Guide to Produce

How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market

By Aliza Green

Quirk Books, Paperback, 9781931686808, 384pp.

Publication Date: March 1, 2004

At last, a field guide to identifying and selecting more than 200 fruits and vegetables from around the world
The perfect companion for every shopper, "Field Guide to Produce "offers tips for selecting, storing, and preparing everything from apples to zucchini.
When an unfamiliar edible appears on your grocer's shelf, simply flip through the full-color insert until you ve found its photograph. Turn to the corresponding page to discover its country of origin, common uses, and season of harvest.
This practical guide includes more than 200 full-color photographs of the world's most popular fruits and vegetables, cross-referenced to in-depth descriptions and selection tips. Step-by-step preparation directions tell you whether the item must be peeled, washed, trimmed, or blanched. Grocery shopping and dinner will never be the same again

About the Author
Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include "The Fishmonger's Apprentice "(Quarry Books, 2010), "Starting with Ingredients: Baking "(Running Press, 2008) and "Starting with Ingredients "(Running Press, 2006), four "Field Guides "to food (Quirk, 2004-2007), "Beans: More than 200 Delicious, Wholesome Recipes from Around the World "(Running Press, 2004) and collaborations with famed chefs Guillermo Pernot and Georges Perrier. A former food columnist for the "Philadelphia Inquirer" and "Philadelphia Daily News", Green now writes regularly for "Cooking Light", and is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery. Green's books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for "Best Single-Subject Cookbook" in 2001 for "Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist" (Running Press, 2001), which she co-authored with Chef Guillermo Pernot. Visit her website at http: //

Steve Legato is a freelance photographer specializing in food, restaurant industry, cookbooks and advertising. His work has been featured in "Art Culinaire, The New York Times, Food and Wine, Wine Spectator, Food Arts, GQ, Departures, Wine & Spirits, Travel & Leisure, Philadelphia Magazine, Delaware Today, New Jersey Monthly" and "Main Line Today". He resides just outside of Philadelphia, PA. Visit his website at http: //