Food Plants of China or Olive Oil

Food Plants of China

Author: Toby Haggith

"With its very ancient cultural heritage, China naturally has a rich background in the utilitarian value of its many different vegetative environments. Today, for the conservation of health, Chinese people are still eating many species of plants." "This book is an encyclopedic, two-part introduction to the edible plants of China. Part I introduces the cultural aspects of Chinese food plants and the spread of Chinese culinary culture to the world. It also describes how botanical and cultural information was acquired, what plants have been selected by the Chinese people for food, how these foodstuffs are produced, preserved, and prepared, and what lessons can be learned from Chinese practices. Part II provides the botanical identification of the plant kingdom for the esculents used in China as food and/or as beverage." With a wealth of scientific information, detailed recipes, elegant line drawings and quick indexes, Food Plants of China belongs on the shelf of botanists, practitioners in nutritional fields, and general readers who love to eat healthily. Book jacket.

Table of Contents:

	Foreword
	Foreword
	Introduction: Why the Book and to Whom It Is Addressed
	Illustrations
Part 1	Cultural Aspects of Chinese Food Plants
I	The Sources and Nature of Information	3
	Sources of Information	3
	Nature of Information	11
II	The Production and Preparation of Chinese Plant Food	19
	Kitchen Gardens	19
	Different Farming Systems	21
	Utilization of Suburban Land for Vegetable Gardens	22
	Plant Food Storage and Preservation	25
	The Use of Microbes in Chinese Plant Food	32
	Detoxification, Extraction and Limited Utilization	41
III	Selected Chinese Food Plants with Instruction for Preparation	47
	Chinese Cooking	48
	Leafy Shoots	50
	Flowers	66
	Fruits	81
	Seeds	98
	Special Subterranean Plant Food	126
IV	Spices and Flavoring Materials	147
	Cultural and Historical Background	148
	Common Spices Used in Chinese Food	150
	Combined Spices and Spicy Liquids for Making Cold Cuts	151
	Natural Colors and Flavors	153
	Table Dips	154
	Samples for the Application of Spices	154
V	Health Food and Herbal Tea	161
	Bupin: Plant Esculents for the Conservation of Health	162
	Chinese Herbal Teas: Liangcha and Parcelled Medicated Tea	230
	Conclusions	249
Part 2	Botanical Aspects of Chinese Food Plants
VI	Nonvascular Plants: Monerans, Algae, Fungi and Lichens	257
	Monerans	257
	Nonvascular Eukaryotes - Algae	258
	Nonvascular Eukaryotes - Fungi	262
VII	Vascular Plants: Pteridophytes and Spermatophytes	271
	Pteridophytes - Filicopsids: True Ferns	271
	Spermatophytes - Seed-bearing Plants	275
	Gymnospermae: Naked-seed Plants	275
	Angiospermae: Flowering Plants	280
	Monocotyledoneae	280
	Dicotyledoneae	332
	Bibliography	753
	Latin Name Index	763
	Chinese Name Index	781
	English Name Index	809

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Olive Oil

Author: Sian Irvin

Fresh Recipes with Olive Oil from Leading Chefs Ever since ancient Romans discovered its healing properties and epicurean value, olive oil has been used the world over. Now, in this gorgeous companion to Tuttle's Mozzarella (962-593-439-1) and Mushrooms (962-593-494-4), established chefs and aspiring cooks alike will find sixty mouth-watering contemporary recipes using olive oil in dishes as diverse as salad, pasta, seafood, even dessert. Olive oil has always been a delicious complement to most any meal; now that we know of its extraordinary health benefits, cooking with olive oil is an even more appetizing option.