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This is a comprehensive guide to the fruits of the world, with identification to varieties presented in full-colour. Guidelines are given for preparing, preserving and cooking fruit, and over 100 recipes are included.
This beautifully photographed guide comprehensively details the fruits of the world and how to use them in the kitchen.
Ever wanted to know the genus name for a coconut? Intended for all your research needs, this encyclopedia is a comprehensive collection of information on temperate and tropical fruit and nut crops. Entries are grouped alphabetically by family and then by species, making it easy to find the information you need. Coverage includes palms and cacti as well as vegetable fruits of Solanaceae and Curcurbitacea. This book not only deals with the horticulture of the fruit and nut crops but also discusses the botany, making it a useful tool for anyone from scientists to gardeners and fruit hobbyists.
"From roots and shoots, almonds to zucchini, field and forest to the family table-this delectable guide reveals the intriguing stories of the world's favorite food plants. The Illustrated Encyclopedia of Fruits, Vegetables, and Herbs covers every edible plant you can imagine. It invites us on a gorgeously illustrated tour through the world garden to discover the origins, traditions, and contemporary culture of more than 450 fruits, vegetables, nuts, grains, herbs, and spices. It's the explorative home cook's best friend in the kitchen, an edible guide for the vegans, vegetarians, and omnivores alike. Splashed with hundreds of appetizing images and written by top culinary and horticultural experts, it also tells individual stories in an extensive directory of species which lists geographical origins, botanical facts, traditional uses, and culinary tips for hundreds of plants."--provided by Amazon.com.
Tropical fruits such as banana, mango, papaya, and pineapple are familiar and treasured staples of our diets, and consequently of great commercial importance, but there are many other interesting species that are little known to inhabitants of temperate regions. What delicacies are best known only by locals? The tropical regions are home to a vast variety of edible fruits, tubers, and spices. Of the more than two thousand species that are commonly used as food in the tropics, only about forty to fifty species are well known internationally. Illustrated with high-quality photographs taken on location in the plants’ natural environment, this field guide describes more than three hundred species of tropical and subtropical species of fruits, tubers, and spices. In Tropical Fruits and Other Edible Plants of the World, Rolf Blancke includes all the common species and features many lesser known species, including mangosteen and maca, as well as many rare species such as engkala, sundrop, and the mango plum. Some of these rare species will always remain of little importance because they need an acquired taste to enjoy them, they have too little pulp and too many seeds, or they are difficult to package and ship. Blancke highlights some fruits—the araza (Eugenia stipitata) and the nutritious peach palm (Bactris gasipaes) from the Amazon lowlands, the Brunei olive (Canarium odontophyllum) from Indonesia, and the remarkably tasty soursop (Annona muricata) from Central America—that deserve much more attention and have the potential to become commercially important in the near future. Tropical Fruits and Other Edible Plants of the World also features tropical plants used to produce spices, and many tropical tubers, including cassava, yam, and oca. These tubers play a vital role in human nutrition and are often foundational to the foodways of their local cultures, but they sometimes require complex preparation and are often overlooked or poorly understood distant from their home context.
The demand for locally sourced organic foods continues to rise. This resource is a prime reference for the many who are growing or wanting to grow their own vegetables, herbs and fruits. The book features superb full-color photographs and illustrations and an easy-to-use A-Z directory. Comprehensive growing, harvesting and preserving tips and a wealth of recipes are a boon to gardeners and cooks alike. Practical aspects of gardening are explained in detail, with in-depth sections on creating a garden, pollination, soil fertility and greenhouse growing. Some of the topics covered are: Nutritional values The most useful and most recommended varieties Plant hardiness, propagation and growing guidelines Cropping, harvesting and storing Weed, pest and disease control Ornamental and wildlife value Pruning and training Companion planting Container growing. A yearly maintenance calendar, glossary, further reading section, seed sources list and detailed index round out this outstanding book.
This is a comprehensive guide to the fruits of the world, with identification to varieties presented in full-colour. Guidelines are given for preparing, preserving and cooking fruit, and over 100 recipes are included.'
An encyclopedic dictionary of food and food terms, with many photographs and illustrations.