Food Anatomy

The Curious Parts & Pieces of Our Edible World

Rothman, Julia 저자(글)

Storey Publishing · 2016년 11월 15일

책 소개

Get your recommended daily allowance of facts and fun with Food Anatomy, the third book in Julia Rothman’s best-selling Anatomy series. She starts with an illustrated history of food and ends with a global tour of street eats. Along the way, Rothman serves up a hilarious primer on short order egg lingo and a mouthwatering menu of how people around the planet serve fried potatoes - and what we dip them in. Award-winning food journalist Rachel Wharton lends her editorial expertise to this light-hearted exploration of everything food that bursts with little-known facts and delightful drawings. Everyday diners and seasoned foodies alike are sure to eat it up.

작가정보

저자(글) Rothman, Julia

Julia Rothman is an illustrator, pattern designer, and author. In addition to working for clients such as the New York Times, Target, and Ann Taylor, she has her own lines of wallpaper, stationery, fabric, and dishware. Rothman has authored and co-authored six books and counting, including Food Anatomy, Nature Anatomy, and Farm Anatomy. She lives and works in Brooklyn, New York.

목차

• Introduction1 Food for Thought A Brief History of Food - A Few Tasty Words to Know - Place Settings - Kinds of Forks - Kinds of Spoons - In the (International) Cupboard - Traditional Ovens - A Century of Stoves - The Ice Age of Refrigeration - Fermentation2 Eat Your Fruits and Veggies Dining on the Plant Family - Fruit Facts - How a Flower Becomes a Fruit - The Parents of Produce - All in the Family - Sundry Celeries - Obscure Beauties - Tropical Fruits - Berry Basics - Little Known Terms for Common Tree Fruit - Go Bananas - Citrus - Surprising Salad Greens - Famous Fungi - The Truffle Hunter - Yam vs. Sweet Potato - Beans - Shell Games - Feeling Nutty - Peanut Powered - Cracking Up - How to Make Tofu3 A Grain of Truth Good Grains - Corn - Kinds of Rice - Growing Rice - Bread - Rolling the Dough - Baking - Traditional Finnish Rye Bread - Sumptuous Sandwiches - Some Pasta Shapes - Making Pasta - Making Noodles - Asian Noodle Dishes - Janes Noodle Pudding - Delectable Dumplings - Pancakes4 The Meat of the Matter Prime Cuts - How Meat Cooks - On the Charcuterie Plate - Sausage Blends - Butchery Tools - Meaty Dishes - Five Fabulous Food Fish - How to Fillet a Fish - Regal Roe - Other Edible Sea Creatures - The Fishmongers Lexicon - Seafood Cookery Tools - Fresh Fish - Commonly Eaten Clams - Kinds of Sushi - On the Sushi Menu - Eating the Whole Chicken - The Incredible Egg - Short Order Egg Lingo5 Dairy Queens Milk Maid Math - Terms of the Trade - Delicious Dairy - How to Make Butter - Real Deal Buttermilk Pancakes - Cut the Cheese - Cheese Anatomy - The Basic Steps in Making Cheese - Types of Cheese - American Cheese - Curd Nerdisms6 Street Food Serious Snacks with Funny Names - With Your Fries - Hot Dawg - Five Styles of Meat on a Stick - Anatomy of a Food Truck - On the Streets - Pizza, Pizza - Taqueria Terminology7 Season to Taste Six Superb Spice Blends - Thats Hot - A Little Something Sweet - In the Sugar House - Creamy Maple Mocha Pudding - Olive Oil Argot - Mustard - How to Make Vinegar - Salt - Pepper8 Drink Up! Coffee - Espresso Guide - A Spot of Tea - Whats Brewing? - Tea Time - When Life Gives You Lemons - Shikanjvi for Two - Fizzy Sips - The Equations of Fermented Beverages - The Basic Steps in Making Wine - Wine Tasting - Distillation - Glassware - The Cocktail Makers Toolkit9 Sweet Tooth Common Cakes - Cake-Making Terms - We All Scream for Ice Cream - Sundae Anatomy - Cookies - How Chocolate Is Made - Wordly Treats - A Spoonful of Sugar - Homemade Butterscotch Sauce - Candy - In an Old-Fashioned Candy Shop - Pastries - Pastry Tools - Soft Sweets - American Pie - Donuts - The Fortune Cookie

기본정보

ISBN	9781612123394 ( 1612123392 )
발행(출시)일자	2016년 11월 15일
쪽수	224쪽
크기	165 * 226 * 23 mm / 635 g
총권수	1권
언어	영어

Klover 리뷰 (1)

[yb***]

아이가요리릉좋아해 영어학원에서 본다고 가지고갔네요 삽화가 잘되어있어요