Produktbild: Visual Food Lovers Gd

Visual Food Lovers Gd Includes essential information on how to buy, prepare and store over 1,000 types of food

Fr. 79.90

inkl. gesetzl. MwSt., Versandkostenfrei


Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

August 2009

Verlag

Wiley-Blackwell

Seitenzahl

616

Maße (L/B/H)

16.6/13.4/2.8 cm

Gewicht

653 g

Auflage

1. Auflage

Sprache

Englisch

ISBN

978-0-470-50559-5

Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

August 2009

Verlag

Wiley-Blackwell

Seitenzahl

616

Maße (L/B/H)

16.6/13.4/2.8 cm

Gewicht

653 g

Auflage

1. Auflage

Sprache

Englisch

ISBN

978-0-470-50559-5

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  • Produktbild: Visual Food Lovers Gd
  • VEGETABLES - INTRODUCTION.
    Bulb vegetables.

    Chive, scallion, leek, shallot, garlic, onion, water chestnut.

    Root vegetables.

    Beet, turnip, parsnip, carrot, celeriac, black radish, radish, daikon, rutabaga, malanga, salsify, burdock.

    Fruit vegetables.

    Eggplant, avocado, bell pepper, olive, cucumber, winter melon, bitter melon, okra, tomato, tomatillo, squash, dried squash seeds, spaghetti squash, chayote.

    Leaf vegetables.

    Spinach, sorrel, nettle, dandelion, purslane, lamb's lettuce, arugula, cress, radicchio, chicory, endive, lettuce, violet, nasturtium, cabbage, sea kale, collards, kale, salad savoy, Brussels sprout, Chinese cabbage.

    Stem vegetables.

    Asparagus, bamboo shoot, cardoon, chard, fennel, fiddlehead, kohlrabi, celery.

    Tuber vegetables.

    Cassava, potato, taro, yam, jicama, sweet potato, Jerusalem artichoke, Chinese artichoke.

    Flower vegetables.

    Cauliflower, broccoli, broccoli rabe, artichoke.

    LEGUMES - INTRODUCTION.

    Bean, lima bean, mung bean, urad, adzuki bean, runner bean, lupine bean, lentil, dolichos bean, broad bean, pea, chickpea, peanut, alfalfa, soybean, soy milk, tofu, okara, tempeh, textured vegetable proteins.

    FRUITS - INTRODUCTION.

    Dried fruits, candied fruits, rhubarb.

    Berries.

    Currant, blueberry/bilberry, blackberry, raisin, grape, strawberry, raspberry, cranberry, winter cherry.

    Stone fruits.

    Plum, prune, nectarine, peach, date, cherry, apricot.

    Pome fruits.

    Apple, pear, quince, loquat.

    Citrus fruits.

    Pomelo, grapefruit, lemon, orange, mandarin, kumquat, lime, citron, bergamot .

    Tropical fruits.

    Banana, plantain, durian, jaboticaba, carambola, cherimoya, jackfruit, tamarillo, rambutan, longan, pepino, persimmon, lychee, papaya, pomegranate, kiwifruit, feijoa, jujube, passion fruit, guava, Asian pear, mango, mangosteen, horned melon, sapodilla, prickly pear, fig, pineapple .

    Melons.

    Melon, watermelon.

    NUTS AND SEEDS - INTRODUCTION.

    Walnut, pecan, cashew, kola nut, coconut, macadamia nut, Brazil nut, pine nut, gingko nut, chestnut, beechnut, hazelnut, sesame, almond, sunflower seed, pistachio.

    Seaweeds - Introduction.

    Arame, wakame, kombu, agar-agar, hijiki, kelp, sea lettuce, dulse, Irish moss, spirulina, nori, glasswort.

    MUSHROOMS - INTRODUCTION.

    Cultivated mushroom, enoki mushroom, morel, pleurotus mushroom, wood ear mushroom, chanterelle, bolete, shiitake, truffle.

    CEREALS AND GRAINS- INTRODUCTION, FOOD COMPLEMENTARITY THEORY.

    Wheat, seitan, buckwheat, oats, barley, millet, rice, wild rice, quinoa, rye, amaranth, triticale, corn, popping corn, bread, flour, pastas, Asian noodles.

    FISH - INTRODUCTION.

    Kamaboko.

    Freshwater fish.

    Eel, bass, pike, carp, pike-perch, perch, trout.

    Saltwater Fish.

    Mullet, bluefish, shad, monkfish, sea bass, sturgeon, caviar, sardine, anchovy, herring, mackerel, gurnard, sea bream, conger, swordfish, goatfish, redfish, salmon, cod, smelt, lamprey, John Dory, shark, tuna, skate.

    Flat fish.

    Halibut, sole, turbot, plaice.

    CRUSTACEANS - INTRODUCTION.

    Shrimp, crab, scampi, spiny lobster, crayfish, lobster.

    MOLLUSKS - INTRODUCTION.

    Abalone, cockle, scallop, clam, mussel, oyster, squid, octopus, cuttlefish, whelk, periwinkle, snail, frog, sea urchin.

    HERBS, SPICES AND CONDIMENTS - INTRODUCTION.

    Dill, anise, bay laurel, tarragon, chervil, rosemary, marjoram/oregano, basil, sage, thyme, mint, parsley, clove, allspice, cardamom, nutmeg, savory, lemon balm, lemon grass, caper, coriander/cilantro, cumin, saffron, caraway, juniper berry, borage, angelica, ginger, curry, turmeric, cinnamon, mustard, pepper, fenugreek, chili pepper, horseradish, poppy, tamarind, vanilla, miso, soy sauce, vinegar, salt.

    MEATS - INTRODUCTION.

    Beef, veal, pork, lamb, venison, rabbit, ground meat.

    VARIETY MEATS - INTRODUCTION.

    Heart, liver, tongue, sweetbread, brains, kidneys, tripe.

    DELICATESSEN MEATS - INTRODUCTION.

    Bacon, ham, sausage, andou