Food Plants of the World is a comprehensive overview of the commercially important plants that provide us with food, beverages, spices and flavours. It includes descriptions of around 380 food and flavour plants and their close relatives. For each plant, the following information is given: plant description, origin & history, cultivation & harvesting, culinary uses & properties, and nutritional value.
This revised edition is thoroughly updated throughout, and will include ~ 30 additional species, as well as an introduction to functional foods.
This is an indispensable reference guide for anyone interested in the botanical origin of food ingredients and flavours.
Suitable for researchers and students in botany, horticulture and food science, as well as anyone interested in plants and / or food who may want to use the book as an illustrated mini encyclopaedia.
0: (Contents of current edition)
3: Regions of origin
5: Pulses (legumes)
6: Nuts and seeds
9: Culinary herbs
10: Sugars, gums, gels and starches
12: Spices and flavours
13: The plants in alphabetical order
14: Nutrients, diets and health
15: Quick guide to food plants
17: Further reading