By: Ernest Small
658 pages, 202 b/w illustrations, 7 tables
This book provides extensive information on food plants including their description, history, and economic as well as social importance. It includes a culinary portrait of each plant detailing food uses and lending practical information on storage, preparation, and potential toxicity. The text provides information on the names of especially important foods prepared from the plants and on a variety of related culinary words, phrases, and terms. It contains notable and interesting scientific or technological observations and accomplishments that complement the main text. Finally, it provides selected references to books and articles on the subject of each chapter and presents references to food preparation using the particular plant in question.
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