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The Visual Food Encyclopedia the encyclopedia thevisualfood visual encyclopedia food The definitive practical guide to food and cooking FEATURING: * An introduction outlining the origins of each item * Detailed descriptions of varieties Buying tips and information about product availability * and characteristics * Food preparation techniques thevisualfood * Most suitable cooking methods * Serving ideas * Preservation methods * Nutritional information encyclopedia * Illustrations of over 1,000 foods “The Visual Food Encyclopedia will be a welcome addition to any food reference collection.” Booklist (USA) “By going through The Visual Food Encyclopedia, the first thing you learn is that you still have so much to learn about food.” Le Devoir (Canada) Silver Medal of the Gastronomischen Akademie Deutchlands (Germany) buying _ preparing _ serving ideas _ cooking storing _ nutritional information _ recipes QAExtrait INTERNATIONAL de la publication THE VISUAL FOOD ENCYCLOPEDIA Extrait de la publication ISBN : 978-2-7644-0898-8 Copyright © 1996 by Les Éditions Québec/Amérique inc. The visual food encyclopedia was created and produced by Québec/Amérique International, a division of Les Éditions Québec/Amérique inc. 325, rue de la Commune Ouest, 3e étage Montréal, Québec, H2Y 2E1 Tel. : (514) 499-3000 Fax : (514) 499-3010 All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the Publisher. Extrait de la publication THE VISUAL FOOD ENCYCLOPEDIA Extrait de la publication EDITORIAL STAFF FOR THE ORIGINAL EDITION Publisher Jacques Fortin Editorial Director François Fortin Executive Editor Serge D’Amico Nutrition Consultants Marie Breton Dt. P. Isabelle Emond Dt. P. Graphic design Anne Tremblay Computer Graphics Artists Jean-Yves Ahern Marc Lalumière Rielle Lévesque Michel Rouleau Pascal Bilodeau Mamadou Togola François Escalmel Jocelyn Gardner Page Setup Lucie Mc Brearty Pascal Goyette Georges Audet Chantal Boyer Computer Programming Daniel Beaulieu Research Nathalie Daneau Photo-retouching/coordination Josée Gagnon Recipes Ariane Archambault Photographs Studio Focus-Pocus Cook Laurent Saget Production and Technical Support Tony O’Riley Translators Winifred Langeard Peter Malden Gordon Martin Andrea Neuhofer IV Foreword Modern life has profoundly changed our eating habits. As a result of the increasing availability of a greater variety of foods and a growing awareness of our nutritional requirements, as well as our interest in experimenting with new foods, we are now confronted by a vast array of products that we must learn how to distinguish between and use. The Visual Food Encyclopedia is designed to help the reader (both the novice and the experienced cook) find clear and precise information about a particu- lar food item as quickly as possible. Above all, it is a practical guide and refer- ence tool that provides inquisitive readers with the opportunity to discover new products or new ways to use familiar products. Although this encyclopedia includes some recipes, it is not a cook book, but rather a summary of everything that is known about food. It contains practical information about the origin, description, purchasing, preparation, uses, cook- ing methods, storage and nutritional value of foods. The information is arranged on dynamic, well-designed pages featuring clearly visible headings. The Visual Food Encyclopedia provides the reader with complete information about foods as diverse as meat, spices, vegetables, and fish, in a single volume. It is an invaluable guide that will help readers make well-informed choices, and sort through the overwhelming amount of information now available about food and nutrition. An integral part of the encyclopedia, the illustrations are instructive as well as attractive. They allow the reader to identify and distinguish between products at a glance. State-of-the-art, exceptionally precise photographs and/or illustra- tions reveal every detail of the item in question and help eliminate any linger- ing doubts. The images complement the descriptions, and help the reader dis- tinguish between varieties and species. This reference guide is the result of three years of effort by a large team of writers, researchers, editors, illustrators and designers. It contains entries on over 1,000 different foods, as well as more than 1,300 illustrations, pho- tographs and recipes. Divided into topics and subtopics, the encyclopedia also includes a table of contents, a detailed index and a glossary of specialized terms to help the reader access information as quickly as possible. Whether you want to improve your eating habits, enhance your knowledge of V food, verify the nutritional value of a product or just delight in the amazing diversity of foods described in the book, The Visual Food Encyclopedia will be a pleasure to consult and a feast for your eyes. The Editor User’s Guide Each topic is divided into easy-to-spot Full-color illustrations and an sections. The headings lead you exceptional presentation make this through the necessary steps, from food guide as attractive as it is useful. shopping to preserving. Each entry begins with an insight Asparagus into the origins of everyday foods. Asparagus officinalis, Liliaceae green asparagus perennial garden plant originating in the eastern Mediterranean region. Remnants of wild varieties of asparagus have been discovered in northern and southern Africa, and archeologists believe that it may also A have been cultivated in ancient Egypt. Consumed for over 2,000 years, asparagus was originally valued for its medicinal properties. It fell into obscurity during the Middle Ages, although it continued to be cultivated by the Arabs. Serving ideas: what to do with Under the influence of Louis XIV, asparagus was rediscovered in the 18th century, unusual food, and new ways of and since then several new varieties have been developed. Today the principal producers of asparagus are the United States, Europe, Mexico, and Taiwan. using familiar food. Asparagus is actually a young edible shoot, commonly called a “spear”; the spear rises from an underground stem called a “crown,” which is capable of producing spears for 15 to 20 years. Most asparagus is harvested in spring, when it is 6 to 8 inches high and has tender, fleshy spears and tight, compact heads. Once they reach maturity, the asparagus stalks become woody and fernlike foliage grows from the heads, making them inedible. Although grown on quite a large scale and in many countries, asparagus is available in abundance only from March to late June. There are over 300 varieties of asparagus, only 20 of which are edible. They are divided into three main categories: • Green asparagus. This is the most common type of asparagus. It is harvested at a height You can select fresh produce with of about 8 inches. • White asparagus. Grown in the dark (covered with soil to keep it from turning green), white asparagus is harvested buying tips, and take advantage of as soon as it emerges from the ground. Although more tender than the green variety, it tends to be less flavorful and is also more expensive, since more work is required to grow it. seasonal bounty. We explain how to • Purple asparagus. This variety has a fruity flavor and is harvested when only 2 or 3 inches high. select each item at its peak, and how to choose from the large variety Stalk Vegetables Buying Serving Ideas 106 1Choose asparagus with firm, crisp stalks 5Asparagus is always eaten cooked, either boiled or steamed. It can available in your local store. and compact, brightly colored heads be served warm or hot, dressed in a generous helping of butter or with no traces of rust. Selecting similarly sized hollandaise sauce. It is also good cold, topped with a dressing, mayonnaise, or VI specimens will help ensure even cooking. Avoid mustard sauce. Puréed asparagus can be used to make soups, soufflés, or veloutés. yellowish asparagus with soft stalks and heads that Asparagus can also be used, cut or whole, to garnish omelets, poultry, quiches, are beginning to flower, which are signs of age. salads, or pasta dishes. It also makes an interesting addition to a stir-fry. The icons help you find the right white asparagus heading at a glance. Extrait de la publication User’s Guide Helpful advice on the preparation and use of hundreds of ingredients. Focus on healthful eating as a key to fitness. Easy-to-follow steps clearly describe specific cooking techniques. Asparagus Preparing Nutritional Information 4Before cooking asparagus, cut off the base of the stalk (which can be raw cooked and puréed to make a soup). While it is not necessary to peel water 92% asparagus, it should be washed well in cold water to rid it of sand and soil. protein 2.6 g fat 0.3 g carbohydrates 4.2 g calories 24 per 100 g An illustration focuses on a specific Asparagus is an excellent source of folic acid and contains vitamin C, potassium, thiamine, historic or botanical aspect of each item. riboflavine, vitamin B6, copper, vitamin A, iron, phosphorus, and zinc. Asparagus contains a sulfurous substance that imparts an odor to urine. It also contains asparagine, an acid substance that Asparagus is actually a Cut off the ends of the asparagus Peel the asparagus from top to gives the vegetable its characteristic flavor and is young edible shoot, 1 stalks with a sharp knife. 2 bottom. also diuretic. Asparagus is said to be laxative, commonly called a remineralizing, and tonic. “spear,” that rises from an underground crown capable of producing spears for Cooking 15 to 20 years. Avoid overcooking asparagus, as this 3causes it to lose flavor, color, and nutri- Most suitable methods of cooking. ents. When boiling asparagus spears, tie them in bundles to make it easier to remove them once they are cooked. Steaming is the best cooking method, and there are special tall, narrow asparagus Tie the asparagus in bundles.
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