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Book Review – Field Guide to Produce

Updated on July 29, 2009

 Do you wish you knew more about fresh fruits and vegetables? Are you convinced that you'd cook – and eat – more fresh produce if only you knew more about the different varieties that are available? If so, Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market definitely needs to be added to your list of books to read in the near future.

In this terrific and easy-to-read book, you'll find all kinds of interesting and useful information about fresh fruits and veggies. Field Guide to Produce is packed with tips that everyone who wants to learn more about fruits and vegetables will be interested to learn. More than 200 varieties of fresh fruits and vegetables are included in the book.

Information included in Field Guide to Produce includes details about how to identify and select top quality fresh fruits and vegetables as well as ideas for preparing fresh fruits and vegetables in ways that everyone in your family is sure to love. The book also contains information that can help readers learn how to accurately identify different varieties of their favorite produce items. Additional information includes tips for storage, instructions for identifying the freshest items, what to look for to tell if certain pieces of produce should be avoided, and more.

For each of the types of produce included in the book, you'll learn interesting facts including the item's seasonal availability; what to look for when purchasing; characteristics to avoid; storage, serving, and preparation suggestions; and tips for complementary flavors. You'll also be able to read a general description of each type of produce included and find out about additional names the particular type of produce may be called in addition to it's official name.

About the Author

Aliza Green is the author of Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable, as well as several other interesting culinary books. She has penned several other books in the Field Guide series (published by Quirk Books in Philadelphia), including Field Guide to Meat, Field Guide to Seafood, and Field Guide to Herbs and Spices.

Other books written by Aliza Green include Beans: More than 200 Delicious, Wholesome Recipes from Around the World and Starting With Ingredients: The Quintessential Recipes for the Way We Really Cook. She also contributed to Georges Perrier's Le Bec-Fin Recipes book and co-wrote ¡Ceviche!: Seafood, Salads, and Cocktails With a Latino Twist with Guillermo Pernot.

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