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.
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.
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, is featured biweekly 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
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
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