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 farmer's 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 is the author of The Bean Bible: A Legumaniac's Guide to Lentils , Peas , and Every Edible Bean on the Planet! and co-author of the James Beard Award winning cookbook Ceviche!: Seaf