The Visual Food Encyclopedia

Qa International Collectif

Sujets

• Cuisine
• Nourriture
• Aliment

Informations

• Publié par: Québec Amérique
• Date de parution: 09 août 2012
• Nombre de lectures: 4
• EAN13: 9782764408988
• Langue: English
• Poids de l'ouvrage: 89 Mo

Extrait

thevisualfood
encyclopedia
thevisualfood
encyclopedia
The definitive practical guide to food and cooking
FEATURING:
An introduction outlining the origins of each item*
Detailed descriptions of varieties*
Buying tips and information about product availability* and characteristics
Food preparation techniques thevisualfood*
Most suitable cooking methods*
Serving ideas*
Preservation methods* encyclopedia Nutritional information*
Illustrations of over 1,000 foods *
“The Visual Food Encyclopedia will be a welcome addition to any
food reference collection.”
Booklist (USA)
“By going through The Visual Food Encyclopedia, the first thing you learn is
that you still have so much to learn about food.”
Le Devoir (Canada)
Silver Medal of the Gastronomischen Akademie Deutchlands (Germany)
buying _ preparing _ serving ideas _ cooking
storing _ nutritional information _ recipes
QA INTERNATIONALTHE
VISUAL FOOD
ENCYCLOPEDIAISBN : 978-2-7644-0898-8
Copyright © 1996 by Les Éditions Québec/Amérique inc.
The visual food encyclopedia was created and produced by Québec/Amérique International, a division of
Les Éditions Québec/Amérique inc.
e325, rue de la Commune Ouest, 3 étage
Montréal, Québec, H2Y 2E1
Tel. : [phone] Fax : [phone]
All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or
mechanical, including photocopying, recording, or by any information storage and retrieval system, without
permission in writing from the Publisher.THE
VISUAL FOOD
ENCYCLOPEDIAEDITORIAL STAFF FOR THE ORIGINAL EDITION
Publisher
Jacques Fortin
Editorial Director
François Fortin
Executive Editor
Serge D’Amico
Nutrition Consultants
Marie Breton Dt. P. Isabelle Emond Dt. P.
Graphic design
Anne Tremblay
Computer Graphics Artists
Jean-Yves Ahern Marc Lalumière
Rielle Lévesque Michel Rouleau
Pascal Bilodeau Mamadou Togola
François Escalmel Jocelyn Gardner
Page Setup
Lucie Mc Brearty Pascal Goyette
Georges Audet Chantal Boyer
Computer Programming
Daniel Beaulieu
Research
Nathalie Daneau
Photo-retouching/coordination
Josée Gagnon
Recipes
Ariane Archambault
Photographs
Studio Focus-Pocus
Cook
Laurent Saget
Production and Technical Support
Tony O’Riley
Translators
Winifred Langeard Peter Malden
Gordon Martin Andrea Neuhofer
IVForeword
Modern life has profoundly changed our eating habits. As a result of the
increasing availability of a greater variety of foods and a growing awareness of
our nutritional requirements, as well as our interest in experimenting with new
foods, we are now confronted by a vast array of products that we must learn
how to distinguish between and use.
The Visual Food Encyclopedia is designed to help the reader (both the novice
and the experienced cook) find clear and precise information about a
particular food item as quickly as possible. Above all, it is a practical guide and
reference tool that provides inquisitive readers with the opportunity to discover
new products or new ways to use familiar products.
Although this encyclopedia includes some recipes, it is not a cook book, but
rather a summary of everything that is known about food. It contains practical
information about the origin, description, purchasing, preparation, uses,
cooking methods, storage and nutritional value of foods. The information is
arranged on dynamic, well-designed pages featuring clearly visible headings.
The Visual Food Encyclopedia provides the reader with complete information
about foods as diverse as meat, spices, vegetables, and fish, in a single volume.
It is an invaluable guide that will help readers make well-informed choices, and
sort through the overwhelming amount of information now available about
food and nutrition.
An integral part of the encyclopedia, the illustrations are instructive as well as
attractive. They allow the reader to identify and distinguish between products
at a glance. State-of-the-art, exceptionally precise photographs and/or
illustrations reveal every detail of the item in question and help eliminate any
lingering doubts. The images complement the descriptions, and help the reader
distinguish between varieties and species.
This reference guide is the result of three years of effort by a large team of
writers, researchers, editors, illustrators and designers. It contains entries on
over 1,000 different foods, as well as more than 1,300 illustrations,
photographs and recipes. Divided into topics and subtopics, the encyclopedia also
includes a table of contents, a detailed index and a glossary of specialized terms
to help the reader access information as quickly as possible.
VWhether you want to improve your eating habits, enhance your knowledge of
food, verify the nutritional value of a product or just delight in the amazing
diversity of foods described in the book, The Visual Food Encyclopedia will be
a pleasure to consult and a feast for your eyes.
The EditorUser’s Guide
Each topic is divided into easy-to-spot Full-color illustrations and an
sections. The headings lead you exceptional presentation make this
food guide as attractive as it is useful.through the necessary steps, from
shopping to preserving.
Each entry begins with an insight Asparagus
into the origins of everyday foods. green asparagusAsparagus officinalis, Liliaceae
perennial garden plant originating in the eastern Mediterranean region.
Remnants of wild varieties of asparagus have been discovered in
northern and southern Africa, and archeologists believe that it may alsoA have been cultivated in ancient Egypt. Consumed for over 2,000 years,
asparagus was originally valued for its medicinal properties. It fell into obscurity
during the Middle Ages, although it continued to be cultivated by the Arabs.Serving ideas: what to do with
Under the influence of Louis XIV, asparagus was rediscovered in the 18th century,
and since then several new varieties have been developed. Today the principalunusual food, and new ways of
producers of asparagus are the United States, Europe, Mexico, and Taiwan.
using familiar food. Asparagus is actually a young edible shoot, commonly called a “spear”; the spear
rises from an underground stem called a “crown,” which is capable of producing
spears for 15 to 20 years. Most asparagus is harvested in spring, when it is 6 to
8 inches high and has tender, fleshy spears and tight, compact heads. Once they
reach maturity, the asparagus stalks become woody and fernlike foliage grows from
the heads, making them inedible. Although grown on quite a large scale and in many
countries, asparagus is available in abundance only from March to late June.
There are over 300 varieties of asparagus, only 20 of which are edible. They are divided
into three main categories:
• Green asparagus. This is the most common type of asparagus. It is harvested at a height
of about 8 inches.
You can select fresh produce with
• White asparagus. Grown in the dark (covered with soil to keep it from turning green), white asparagus is harvested
buying tips, and take advantage of as soon as it emerges from the ground. Although more tender than the green variety, it tends to be less flavorful and
is also more expensive, since more work is required to grow it.
seasonal bounty. We explain how to
• Purple asparagus. This variety has a fruity flavor and is harvested when only 2 or 3 inches high.
select each item at its peak, and how
Buying Serving Ideasto choose from the large variety
Choose asparagus with firm, crisp stalks Asparagus is always eaten cooked, either boiled or steamed. It can 106 1and compact, brightly colored heads 5be served warm or hot, dressed in a generous helping of butter oravailable in your local store.
with no traces of rust. Selecting similarly sized hollandaise sauce. It is also good cold, topped with a dressing, mayonnaise, orVI specimens will help ensure even cooking. Avoid mustard sauce. Puréed asparagus can be used to make soups, soufflés, or veloutés.
yellowish asparagus with soft stalks and heads that Asparagus can also be used, cut or whole, to garnish omelets, poultry, quiches,
are beginning to flower, which are signs of age. salads, or pasta dishes. It also makes an interesting addition to a stir-fry.
The icons help you find the right white asparagus
heading at a glance.
Stalk VegetablesUser’s Guide
Helpful advice on the preparation
and use of hundreds of ingredients. Focus on healthful eating as a key
to fitness.
Easy-to-follow steps clearly describe
specific cooking techniques.
Asparagus
Preparing Nutritional Information
Before cooking asparagus, cut off the base of the stalk (which can be raw 4cooked and puréed to make a soup). While it is not necessary to peel water 92%
asparagus, it should be washed well in cold water to rid it of sand and soil. protein 2.6 g
fat 0.3 g
carbohydrates 4.2 g
calories 24
per 100 g An illustration focuses on a specific
Asparagus is an excellent source of folic acid
and contains vitamin C, potassium, thiamine, historic or botanical aspect of each item.
riboflavine, vitamin B , copper, vita