Field Guide to Produce
How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market
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.
Award-winning chef Aliza Green describes everything you’re likely to find at your local grocery store and farmers’ market—from common cabbages and coconuts to more adventurous fare like chayote and cherimoya. Grocery shopping—and dinner—will never be the same again!
ALIZA GREEN is a chef, food writer, and teacher based in Philadelphia. She’s the author of Field Guide to Herbs & Spices (Quirk, 2006) and Field Guide to Produce (Quirk, 2004) as well as the coauthor of the James Beard–award winning Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist. Visit her on the Web at alizagreen.com.