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  • Field Guide to Produce

    Produce: It’s not just apples and oranges anymore. Today’s supermarket shelves are stocked with strange, exotic, and delightful items such as quince, jicama, kumquats, amaranth, yuzus, and wing beans. But you don’t need a degree in botany to make sense of it all—just carry along Field Guide to Produce! This practical guide to the world’s most popular fruits and vegetables features more than 200 full-color photographs—plus detailed descriptions, selection tips, and guidelines on peeling, blanching, cooking, and eating.

  • Field Guide to Seafood

    There’s more to seafood than lobster tails and fried calamari. Today’s supermarkets are stocked with a bounty of delicious and delightful choices—everything from salmon and snow crabs to oysters, barnacles, and even sea cucumbers! But you don’t need a degree in marine biology to make sense of it all—just Field Guide to Seafood.

  • Field Guide to Meat

    What’s the difference between pork sirloin and pork tenderloin? Are Spanish chorizo and Mexican chorizo the same thing? Do quail and pheasant really taste just like chicken?

  • Field Guide to Herbs and Spices

    Herbs and spices make everything taste better-but can you tell your thyme from your sage? Do you know the difference between akudjura and wattleseed? Where can you find hyssop or rose geranium?

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