New Complete Book of Food.

ISBN:

9781438126869

Title:

Author:

Rinzler, Carol Ann.

Personal Author:

Rinzler, Carol Ann.

Edition:

2nd ed.

Physical Description:

1 online resource (497 pages)

Contents:

Intro -- Contents -- Introduction -- Foreword -- Preface -- A Note to the Reader -- Apples -- Apricots -- Artichoke, Jerusalem -- Asparagus -- Avocados -- Bananas -- Barley -- Bean Sprouts -- Beans -- Beef -- Beer -- Beets -- Blackberries -- Blueberries -- Bread -- Broccoli -- Brussels Sprouts -- Cabbage -- Carob -- Carrots -- Cauliflower -- Caviar -- Celeriac -- Celery -- Cheese -- Cherries -- Chocolate -- Coconut -- Coffee -- Corn -- Cranberries -- Cucumber -- Currants -- Dates -- Distilled Spirits -- Eggplant -- Eggs -- Figs -- Fish -- Flour -- Game Meat -- Garlic -- Gelatin -- Grapefruit -- Grapes -- Green Beans -- Greens -- Guavas -- Honey -- Kiwi Fruit -- Kohlrabi -- Lamb -- Lemons -- Lentils -- Lettuce -- Lia Beans -- Liver -- Mangoes -- Melons -- Milk, Cultured -- Milk, Fresh -- Mushrooms -- Nuts -- Oats (Oatmeal) -- Okra -- Olives -- Onions -- Oranges -- Papaya -- Parsnips -- Pasta -- Peaches -- Peanuts -- Pears -- Peas -- Peppers -- Persimmons -- Pineapple -- Plantain -- Plums -- Pomegranates -- Pork -- Potatoes -- Poultry -- Prunes -- Pumpkin -- Quinces -- Radishes -- Raisins -- Raspberries -- Rhubarb -- Rice -- Shellfish -- Soybeans -- Spinach -- Squid (Calamari) -- Strawberries -- Sugar -- Summer Squash -- Sweet Potatoes -- Tangerines -- Tea -- Tomatoes -- Variety Meats -- Veal -- Vegetable Oils -- Water -- Wheat Cereals -- Wine -- Winter Squash -- Appendix -- Bibliography/Sources -- Index.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2023. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Added Author:

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2009

Publication Information:

New York :

Facts On File, Incorporated,

2009.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.3	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Author Notes

Carol Ann Rinzler is the author of numerous books including "Are You At Risk?"; "Feed a Cold, Starve a Fever"; & "The New Complete Book of Food" for Facts On File/Checkmark Books. She has also written "Nutrition for Dummies", as well as numerous magazine articles & columns on nutrition & diet. She is currently writing a weekly column on nutrition for the Sunday Daily News & lives in New York City.

(Bowker Author Biography)

Reviews (1)

Choice Review

Rinzler (independent scholar) describes over 100 foods, some of which constitute a food family; e.g., one entry appears for onions and includes chives, leeks, scallions, and shallots. Each entry of two or more pages includes a nutritional profile, information on buying and storing the food item, cooking tips, and possible health benefits and concerns. The listings are alphabetical, with an index for additional access. Fresh foods are the focus of each chapter, with limited information provided on canned, frozen, or other forms commonly purchased. The bibliography covers sources for the health information statements. This second edition (1st, 1999) has been updated with newer research and a revised preface. The format is easy to understand and use. Readers will find the same headings for each food and discover that three dots are used for headings for which no relevant information appears. Some material is duplicated from one food entry to another if the information is relevant to both items. In spite of a few omissions and errors, the book is very useful for basic information about each food or food family listed. Summing Up: Recommended. Lower- and upper-level undergraduates, two-year technical program students, practitioners, and general readers. N. Duran Texas A&M University

Excerpts

Everything readers need to know about food--in more than 300 entries.Praise for the previous hardcover edition:...an excellent quick-reference tool."--BooklistA valuable book for those who want to understand the medical and physical makeup of food.--Making ScentsA completely updated edition of the popular food guide,The New Complete Book of Food, Second Editionprovides the nutritional, medical, culinary, and consumer information essential to planning a good diet and properly handling food. In more than 300 A-to-Z entries, this comprehensive resource catalogs the physical, chemical, and medical properties of food; their benefits and hidden dangers; how foods change when they are processed or cooked; how to properly select, prepare, and store food; and much, much more.Each entry has been revised and updated to reflect the most current information available about diet and nutrition. Most updates have been made to the Nutritional Profile, Medical Uses and/or Benefits, Adverse Effects Associated with This Food, and Food/Drug Interactions.Each entry covers:Nutritional ProfileAbout the Nutrients in This FoodThe Most Nutritious Way to Serve This FoodDiets That May Restrict or Exclude This FoodBuying This FoodStoring This FoodPreparing This FoodWhat Happens When You Cook This FoodHow Other Kinds of Processing Affect This FoodMedical Uses and/or BenefitsAdverse Effects Associated with This FoodFood/Drug Interactions. Excerpted from The New Complete Book of Food, Second Edition by Carol Ann Rinzler All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.