World Vegetables PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download World Vegetables PDF full book. Access full book title World Vegetables by Vincent E. Rubatzky. Download full books in PDF and EPUB format.
Author: Vincent E. Rubatzky
Publisher: Springer Science & Business Media
ISBN: 1461560152
Category : Technology & Engineering
Languages : en
Pages : 860
Get Book Here
Book Description
Completely revised and up-to-date, this wide-ranging, comprehensive treatise examines the many different aspects of vegetables from an international perspective. The diversity and depth of coverage of vegetables is largely due to the extensive background and experiences of the authors, Vincent Rubatzky and Mas Yamaguchi, as well as considerable input from colleagues and expert reviewers. This logically-organized text, filled with numerous illustrations, photographs, and tables, begins with an easy-to-read introduction to such topics as: the current role of vegetables as a world food crop, the origin and classification of vegetables, vegetables in human nutrition, and plant toxicants and folklore concerning vegetables. Background material on the basic principles for growing crops and production under adverse conditions are also featured in this section. Much of the material covered in the book focuses on the major and minor vegetables, their origin, taxonomy, botany, physiology, production and post harvest handling, and composition and use. In addition, current world production statistics are provided for many vegetable crops as well as listings of important diseases, insects, and other pests for many family groups. New features of this edition include: *Three new chapters covering mushrooms, aquatic vegetables, and herbs and spices *several appendix tables listing vegetables according to family, genus, species, nutritive value, and recommended storage conditions for many vegetables The introductory chapter offers an excellent background of the role of vegetables for the beginning and advanced students, both in the U.S. and worldwide. The chapters following provide extension professionals, professors, agricultural agencies, commercial growers, and processing and seed industry personnel with a better understanding of individual vegetable species.
Author: Vincent E. Rubatzky
Publisher: Springer Science & Business Media
ISBN: 1461560152
Category : Technology & Engineering
Languages : en
Pages : 860
Get Book Here
Book Description
Completely revised and up-to-date, this wide-ranging, comprehensive treatise examines the many different aspects of vegetables from an international perspective. The diversity and depth of coverage of vegetables is largely due to the extensive background and experiences of the authors, Vincent Rubatzky and Mas Yamaguchi, as well as considerable input from colleagues and expert reviewers. This logically-organized text, filled with numerous illustrations, photographs, and tables, begins with an easy-to-read introduction to such topics as: the current role of vegetables as a world food crop, the origin and classification of vegetables, vegetables in human nutrition, and plant toxicants and folklore concerning vegetables. Background material on the basic principles for growing crops and production under adverse conditions are also featured in this section. Much of the material covered in the book focuses on the major and minor vegetables, their origin, taxonomy, botany, physiology, production and post harvest handling, and composition and use. In addition, current world production statistics are provided for many vegetable crops as well as listings of important diseases, insects, and other pests for many family groups. New features of this edition include: *Three new chapters covering mushrooms, aquatic vegetables, and herbs and spices *several appendix tables listing vegetables according to family, genus, species, nutritive value, and recommended storage conditions for many vegetables The introductory chapter offers an excellent background of the role of vegetables for the beginning and advanced students, both in the U.S. and worldwide. The chapters following provide extension professionals, professors, agricultural agencies, commercial growers, and processing and seed industry personnel with a better understanding of individual vegetable species.
Author: Masatoshi Yamaguchi
Publisher: Springer Science & Business Media
ISBN: 9401179077
Category : Science
Languages : en
Pages : 428
Get Book Here
Book Description
This text and reference book was written because of the urgings of my colleagues here and abroad and also by my students to fill the need for a comprehensive book describing vegetables important as food crops of the world. in this book was first used as outlines for the course on The material world vegetables taught by the staff of the Department of Vegetable Crops at the University of California at Davis. Over the course of the decade the author taught the course, new topics were added with each succeeding year. In 1978 the handouts were revised and compiled into a syllabus. In addition to the students taking the course, the syllabus was purchased and used by others as a reference book. Word ofits existence travelled far; the syllabus is presently used by one other university in the United States and by another in a foreign country. This edition has been extensively revised; many new materials and references have been added. Included are many photographs taken by the author in his travels abroad. The book has three parts. The first is introductory and background meant for students who are not familiar with vegetables as food crops.
Author: Christine Ingram
Publisher:
ISBN: 9780754811763
Category : Cooking (Vegetables)
Languages : en
Pages : 0
Get Book Here
Book Description
From the familiar bean family to the more exotic samphire, this comprehensive visual reference catalogues over 180 different vegetables. All are photographed for easy identification with information on seasonal availability, buying, preparation and cooking, and a selection of recipes.
Author: José Andrés
Publisher: HarperCollins
ISBN: 0062668390
Category : Cooking
Languages : en
Pages : 811
Get Book Here
Book Description
A NEW YORK TIMES BESTSELLER From the endlessly inventive imaginations of star Spanish-American chef José Andrés and James Beard award-winning writer Matt Goulding, Vegetables Unleashed is a new cookbook that will transform how we think about—and eat—the vast universe of vegetables. Andrés is famous for his unstoppable energy—and for his belief that vegetables are far sexier than meat can ever be. Showing us how to creatively transpose the flavors of a global pantry onto the produce aisle, Vegetables Unleashed showcases Andrés’s wide-ranging vision and borderless cooking style. With recipes highlighting everything from the simple wonders of a humble lentil stew to the endless variations on the classic Spanish gazpacho to the curious genius of potatoes baked in fresh compost, Vegetables Unleashed gives us the recipes, tricks, and tips behind the dishes that have made Andrés one of America’s most important chefs and that promise to completely change our relationship with the diverse citizens of the vegetable kingdom. Filled with a guerilla spirit and brought to life by Andrés’s globe-trotting culinary adventures, Vegetables Unleashed will show the home cook how to approach cooking vegetables in an entirely fresh and surprising way – and that the world can be changed through the power of plants.
Author: Clifford A. Wright
Publisher: Harvard Common Press
ISBN: 9781558321960
Category : Cooking
Languages : en
Pages : 432
Get Book Here
Book Description
Wright presents an original and comprehensive A-to-Z culinary reference.
Author: Alexander Sarris
Publisher:
ISBN:
Category : Fruit trade
Languages : en
Pages : 68
Get Book Here
Book Description
Author: Donald D. Heaton
Publisher: CRC Press
ISBN: 9780367400941
Category :
Languages : en
Pages : 244
Get Book Here
Book Description
A Produce Reference Guide to Fruits and Vegetables from Around the World: Nature's Harvest answers the many questions consumers have about various fruits and vegetables. Providing basic, clear, and understandable information for each produce item, this reference guide gives you a synopsis of the fruit or vegetable, a short history of the item, the common and uncommon name, what it looks and tastes like, how it is used, and the time of year it is available. Information on nutrition, serving sizes, yields, and optimal storage conditions is also provided. From potatoes to shepherd's purse and from grapes to the Clementine tangor, A Produce Reference Guide to Fruits and Vegetables from Around the World covers both the familiar and the exotic. Other than the obvious fruits and vegetables (such as 12 varieties of cherries and 10 different kinds of squash) you?ll also read about herbs, mushrooms, sprouts, and nuts. A Produce Reference Guide to Fruits and Vegetables from Around the World is packed with useful information. From practical advice to interesting trivia, some of the things you?ll learn include: You should not eat any green parts of potatoes--it will make you sick. How to classify a peach--clingstone vs. freestone and white vs. yellow. The Texas 1015 Supersweet onion is named after its recommended planting date, October 15. Kiwis (originally from China, not Australia) contain an enzyme that tenderizes meat. Women in China once made a dye from the skin of eggplants to stain their teeth black. The famous mutiny by Captain Bligh's crew was caused by breadfruit. Gourds may have spread between continents by floating in the ocean, as they can float in sea water for 220 days without losing seed viability. The two nuts mentioned in the Bible--almonds and pistachios. As new methods in farming, storing, and shipping are allowing exotic fruits and vegetables unheard of a few years ago to becom
Author: Hugh Acheson
Publisher: Clarkson Potter
ISBN: 0385345038
Category : Cooking
Languages : en
Pages : 338
Get Book Here
Book Description
From James Beard Award winner Hugh Acheson comes a seasonal cookbook of 200 recipes designed to make the most of your farmers' market bounty, your CSA box, or your grocery produce aisle. In The Broad Fork, Hugh narrates the four seasons of produce, inspired by the most-asked question at the market: "What the hell do I do with kohlrabi?" And so here are 50 ingredients—from kohlrabi to carrots, beets to Brussels sprouts—demystified or reintroduced to us through 200 recipes: three quick hits to get us excited and one more elaborate dish. For apples in the fall there's apple butter; snapper ceviche with apple and lime; and pork tenderloin and roasted apple. In the summer, Hugh explores uses for berries, offering recipes for blackberry vinegar, pickled blueberries, and raspberry cobbler with drop biscuits. Beautifully written, this book brings fresh produce to the center of your plate. It's what both your doctor and your grocery bill have been telling you to do, and Hugh gives us the knowledge and the inspiration to wrap ourselves around produce in new ways.
Author: Alfred R. Conklin
Publisher: John Wiley & Sons
ISBN: 0470168714
Category : Technology & Engineering
Languages : en
Pages : 461
Get Book Here
Book Description
A comprehensive look at food production and consumption worldwide This global overview of agriculture discusses all of the primary aspects of food production and relates that information to human nutritional needs. It covers everything from food crop production to food preparation. Beginning with a detailed description of representative farms in different climates, World Food: Production and Use: Describes how and where food is produced and who produces it Compares and contrasts different farming systems and describes how local culture and environment influence food production and use Contains detailed information on human nutrition Features specific information on: grain crops; vegetables; root crops; fruits, berries and nuts; and farm animals and fish Discusses factors that impact food production, including weather, soil, fertility, and water Includes a chapter on increasing food supplies Addresses some of the issues surrounding Genetically-Modified Organisms (GMOs) Complete with a CD-ROM with color graphs, tables, and pictures, this is an ideal textbook for courses on world food systems in agriculture, agronomy, crop science, and food science programs. It is also an excellent resource for professionals working in agricultural or international development, relief agencies, or volunteer organizations such as the Peace Corps. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.
Author: Faith d' Aluisio
Publisher: Material World
ISBN: 9781580088695
Category : Photography
Languages : en
Pages : 292
Get Book Here
Book Description
Provides an overview of what families around the world eat by featuring portraits of thirty families from twenty-four countries with a week's supply of food.
