Edible: The illustrated guide to the worlds food plants provides an in-depth exploration of the origins, history, botanical facts, and contemporary culinary uses of hundreds of fruits, vegetables, nuts, grains, oils, sugars, beverage plants, herbs and spices.
In its pages, the reader will discover how the saffron trade sparked a war in the fourteenth century, why the almond is closely related to the peach, plum and apricot, and how to eat a quandong. There is also information about the role that food plants have played in human history, from the earliest hunter-gatherers and the advent of agriculture to contemporary and future issues, such as genetic modification and the effects of food transport on the environment.
Whether a plant is as familiar as a strawberry or peanut or as exotic as a lotus or peanut butter fruit, Edible is the authoritative guide to the world of food plants.
Each entry in the book is segmented with sub-headings covering Historical Origins; Botanical Facts; and Culinary Fare (i.e: uses in food preparation). The text is accompanied by excellent colour photography and illustrations.