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About this book
About this book
A comprehensive survey of the plants that provide food, beverages, spices, and flavorings, this book will serve as an invaluable reference to gardeners, ethnobotanists, nutritionists, culinary professionals, dieticians, and food enthusiasts. This scientifically accurate guide will allow them to identify all the major plant-derived foods and flavors, research culinary uses, and understand their dietetic and nutritional properties. Introductory chapters cover the various categories of plant use, including cereals, pulses (legumes), nuts and seeds, fruits, vegetables, culinary herbs, sugar plants, beverages, spices, and flavorings. The core of the volume is an encyclopedic description of more than 380 food and flavor plants in use worldwide, with over 800 color photographs. This accessible, pictorial guide is a concise source of practical information, not readily available elsewhere, and should be on every food enthusiast's bookshelf.
Ben-Erik van Wyk is a professor of botany at the Rand Afrikaans University, Johannesburg, South Africa.
Field / Identification Guide
Out of Print
480 pages, colour photos
Fabulously illustrated reference on the world's foodplants
Here is another in the series of excellent plant books from Portland's Timber Press. The text, while detailed, is easy to read and well organized. -- Dan Hays Salem Statesman Journal 20060212 A hefty but well-mannered reference approach to the topic, this book packs a serious informational punch. -- Tod Eunker Bloomsbury Review 20060301 Van Wyk presents a superbly illustrated guide to more than 350 commercially important plants that are sources of cereals, nuts, fruits, vegetables, drinks, herbs, and spices. The photos distinguish this work work from similar titles. -- D. M. Rosenthal Choice 20060401 A standout as a book about edible plants. The author ... has made a study of virtually every plant suitable for eating that you might encounter. -- Joel M. Lerner Washington Post 20060520 If you are looking for a terrific guide that will help you identify plant-derived foods and flavors, including their culinary uses and health properties, then Food Plants of the World is the book for you. -- Debra Wasserman Vegetarian Journal 20060101 This book is a gem. It deserves constant use by all who want easily accessible and accurate plant information. -- Jacqueline M. Newman Flavor and Fortune 20060701 The botanical world is richly edible. In Food Plants of the World van Wyck uses vivid images and descriptions to bring the bounty of this diversity alive. This is a major contribution to expanding our culinary tastes and exploring the diverse world of the plant kingdom. -- Joan Edwards Gastronomica: The Journal of Food and Culture 20061001 Readers ... will find much of interest in this book. I strongly recommend it. -- Daniel F. Austin Economic Botany 20060701