Julia Rothman, Rachel Wharton

Food Anatomy

The Curious Parts & Pieces of Our Edible World

• Broschiertes Buch

Produktbeschreibung

Award-winning food journalist Rachel Wharton lends her editorial expertise to this light-hearted exploration of everything food that bursts with little-known facts and delightful drawings. Everyday diners and seasoned foodies alike are sure to eat it up.

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Produktdetails

• Verlag: Workman Publishing
• Seitenzahl: 224
• Erscheinungstermin: 15. November 2016
• Englisch
• Abmessung: 232mm x 169mm x 22mm
• Gewicht: 630g
• ISBN-13: 9781612123394
• ISBN-10: 1612123392
• Artikelnr.: 44217732

Autorenporträt

Julia Rothman is a highly acclaimed contemporary illustrator and author of many best-selling books, including Nature Anatomy, Farm Anatomy, Ocean Anatomy, Food Anatomy, Nature Anatomy Notebook, and Wildlife Anatomy.  Her illustrated column, Scratch, ran for five years in the Sunday New York Times. Clients for her illustrations and pattern designs include Target, the Washington Post, MTA Arts & Design, and more.  She lives and works in Brooklyn, New York. Rachel Wharton is a James Beard Foundation award-winning journalist based in Brooklyn, New York, and is the co-author of several books on food, including Food Anatomy. She holds an MA in food studies from New York University and has 20 years of experience as a writer, reporter, and editor for print, TV, and radio.

Inhaltsangabe

Introduction 1  Food for Thought   A Brief History of Food
A Few Tasty Words to Know
Place Settings
Kinds of Forks
Kinds of Spoons
In the (International) Cupboard
Traditional Ovens
A Century of Stoves
The Ice Age of Refrigeration
Fermentation 2  Eat Your Fruits and Veggies   Dining on the Plant Family
Fruit Facts
How a Flower Becomes a Fruit
The Parents of Produce
All in the Family
Sundry Celeries
Obscure Beauties
Tropical Fruits
Berry Basics
Little Known Terms for Common Tree Fruit
  Go Bananas
Citrus
Surprising Salad Greens
Famous Fungi
The Truffle Hunter
Yam vs. Sweet Potato
Beans
Shell Games
Feeling Nutty
Peanut Powered
Cracking Up
How to Make Tofu 3  A Grain of Truth   Good Grains
Corn
Kinds of Rice
Growing Rice
Bread
Rolling the Dough
Baking
Traditional Finnish Rye Bread
Sumptuous Sandwiches
Some Pasta Shapes
Making Pasta
Making Noodles
Asian Noodle Dishes
  Jane's Noodle Pudding
Delectable Dumplings
Pancakes 4  The Meat of the Matter   Prime Cuts
How Meat Cooks
On the Charcuterie Plate
Sausage Blends
Butchery Tools
Meaty Dishes
Five Fabulous Food Fish
How to Fillet a Fish
Regal Roe
Other Edible Sea Creatures
The Fishmonger's Lexicon
  Seafood Cookery Tools
Fresh Fish
Commonly Eaten Clams
Kinds of Sushi
On the Sushi Menu
Eating the Whole Chicken
The Incredible Egg
Short Order Egg Lingo 5  Dairy Queens   Milk Maid Math
Terms of the Trade
Delicious Dairy
How to Make Butter
Real Deal Buttermilk Pancakes
Cut the Cheese
Cheese Anatomy
The Basic Steps in Making Cheese
Types of Cheese
American Cheese
Curd Nerdisms 6  Street Food   Serious Snacks with Funny Names
With Your Fries
Hot Dawg
Five Styles of Meat on a Stick
Anatomy of a Food Truck
On the Streets
Pizza, Pizza
Taqueria Terminology 7  Season to Taste   Six Superb Spice Blends
That's Hot
A Little Something Sweet
In the Sugar House
Creamy Maple Mocha Pudding
Olive Oil Argot
Mustard
How to Make Vinegar
Salt
Pepper 8  Drink Up!   Coffee
Espresso Guide
A Spot of Tea
What's Brewing?
Tea Time
When Life Gives You Lemons
Shikanjvi for Two
Fizzy Sips
The Equations of Fermented Beverages
The Basic Steps in Making Wine
Wine Tasting
Distillation
  Glassware
The Cocktail Maker's Toolkit 9  Sweet Tooth   Common Cakes
Cake
Making Terms
We All Scream for Ice Cream
Sundae Anatomy
Cookies
How Chocolate Is Made
Wordly Treats
A Spoonful of Sugar
Homemade Butterscotch Sauce
Candy
In an Old
Fashioned Candy   Shop
Pastries
Pastry Tools
Soft Sweets
American Pie
Donuts
The Fortune Cookie