{"product_id":"food-anatomy-the-curious-parts-pieces-of-our-edible-world","title":"Food Anatomy: The Curious Parts \u0026 Pieces of Our Edible World","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIntroduction \n\u003cbr\u003e\n\u003cb\u003e1 Food for Thought\u003c\/b\u003e\n\u003cbr\u003e A Brief History of Food - A Few Tasty Words to Know - Place Settings - Kinds of Forks - Kinds of Spoons - In the (International) Cupboard - Traditional Ovens - A Century of Stoves - The Ice Age of Refrigeration - Fermentation \n\u003cbr\u003e\n\u003cb\u003e2 Eat Your Fruits and Veggies\u003c\/b\u003e\n\u003cbr\u003e Dining on the Plant Family - Fruit Facts - How a Flower Becomes a Fruit - The Parents of Produce - All in the Family - Sundry Celeries - Obscure Beauties - Tropical Fruits - Berry Basics - Little Known Terms for Common Tree Fruit - \n\u003cbr\u003e Go Bananas - Citrus - Surprising Salad Greens - Famous Fungi - The Truffle Hunter - Yam vs. Sweet Potato - Beans - Shell Games - Feeling Nutty - Peanut Powered - Cracking Up - How to Make Tofu \n\u003cbr\u003e\n\u003cb\u003e3 A Grain of Truth\u003c\/b\u003e\n\u003cbr\u003e Good Grains - Corn - Kinds of Rice - Growing Rice - Bread - Rolling the Dough - Baking - Traditional Finnish Rye Bread - Sumptuous Sandwiches - Some Pasta Shapes - Making Pasta - Making Noodles - Asian Noodle Dishes - \n\u003cbr\u003e Jane's Noodle Pudding - Delectable Dumplings - Pancakes \n\u003cbr\u003e\n\u003cb\u003e4 The Meat of the Matter\u003c\/b\u003e\n\u003cbr\u003e Prime Cuts - How Meat Cooks - On the Charcuterie Plate - Sausage Blends - Butchery Tools - Meaty Dishes - Five Fabulous Food Fish - How to Fillet a Fish - Regal Roe - Other Edible Sea Creatures - The Fishmonger's Lexicon - \n\u003cbr\u003e Seafood Cookery Tools - Fresh Fish - Commonly Eaten Clams - Kinds of Sushi - On the Sushi Menu - Eating the Whole Chicken - The Incredible Egg - Short Order Egg Lingo \n\u003cbr\u003e\n\u003cb\u003e5 Dairy Queens\u003c\/b\u003e\n\u003cbr\u003e Milk Maid Math - Terms of the Trade - Delicious Dairy - How to Make Butter - Real Deal Buttermilk Pancakes - Cut the Cheese - Cheese Anatomy - The Basic Steps in Making Cheese - Types of Cheese - American Cheese - Curd Nerdisms \n\u003cbr\u003e\n\u003cb\u003e6 Street Food\u003c\/b\u003e\n\u003cbr\u003e Serious Snacks with Funny Names - With Your Fries - Hot Dawg - Five Styles of Meat on a Stick - Anatomy of a Food Truck - On the Streets - Pizza, Pizza - Taqueria Terminology \n\u003cbr\u003e\n\u003cb\u003e7 Season to Taste\u003c\/b\u003e\n\u003cbr\u003e Six Superb Spice Blends - That's Hot - A Little Something Sweet - In the Sugar House - Creamy Maple Mocha Pudding - Olive Oil Argot - Mustard - How to Make Vinegar - Salt - Pepper \n\u003cbr\u003e\n\u003cb\u003e8 Drink Up!\u003c\/b\u003e\n\u003cbr\u003e Coffee - Espresso Guide - A Spot of Tea - What's Brewing? - Tea Time - When Life Gives You Lemons - Shikanjvi for Two - Fizzy Sips - The Equations of Fermented Beverages - The Basic Steps in Making Wine - Wine Tasting - Distillation - \n\u003cbr\u003e Glassware - The Cocktail Maker's Toolkit \n\u003cbr\u003e\n\u003cb\u003e9 Sweet Tooth\u003c\/b\u003e\n\u003cbr\u003e Common Cakes - Cake-Making Terms - We All Scream for Ice Cream - Sundae Anatomy - Cookies - How Chocolate Is Made - Wordly Treats - A Spoonful of Sugar - Homemade Butterscotch Sauce - Candy - In an Old-Fashioned Candy \n\u003cbr\u003e Shop - Pastries - Pastry Tools - Soft Sweets - American Pie - Donuts - The Fortune Cookie\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eJacket Description\/Back\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tA Palette for Your Palate \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e Delve into the culinary world with Julia Rothman's delightful visual tour of cookery and international cuisine. Histories and curiosities of food around the world are illustrated and explained with Rothman's uniquely charming style. What does an asparagus fork look like? What country puts banana sauce on their French fries? What's the difference between a fish fillet and fish steak? Indulge yourself with a recommended daily allowance of facts and fun.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe food encyclopedia meets the graphic novel in this knowledgeable basic introduction to all things edible. - \n\u003ci\u003eBooklist\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e It's a beautiful thing when food and art come together. Julia Rothman is definitely familiar with this notion. In the third book of her Anatomy series, Rothman enlists the help of James Beard Award-winning journalist Rachel Wharton and illustrates nearly everything there is to know about food. Not only is Food Anatomy easy on the eyes; it's also educational. Within its pages readers can find the percentage of butterfat in different dairy products, how popcorn pops, how to make tofu, short order lingo for egg orders and more. - \n\u003ci\u003eFood Republic\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e In 1686, the croissant was invented in Austria. That's a fun fact I'd probably never had known or maybe don't even really need to know, but now I do, thanks to Julia Rothman's Food Anatomy: The Curious Parts Pieces of Our Edible World. Rothman has an entire series of illustrated Anatomy books, including Nature and Farm, packed with infographics, quirky facts, and maps that you can get lost in for hours--in a fun way, not in a boring textbook way. - \n\u003ci\u003eBon Appetit\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e Rothman's illustrations are beautiful, hand-made, and informative, from the multitude of grains to the plentitude of street food; from a how-to on making cheese to the edible parts of flowering plants. Her delicious drawings and descriptions of the universality of food are a joyful reminder that food is love. - \n\u003ci\u003eCivil Eats\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e Food books by culinary professionals aren't exactly hard to come by, which is what makes this one by a charming illustrator so special. Learn your peppers, beans, pasta shapes and more via adorable (and accurate!) drawings and helpful explanations. There are recipes scattered throughout, but you'll learn something beyond how to make Real Deal Buttermilk Pancakes. Like what exactly is a \"wrecked and crying\" or a \"cluck and grunt\"? Simply refer to the short-order egg lingo page to find out. - \n\u003ci\u003eTasting Table\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e Known for her charming and elemental line drawings, Julia takes on the art of infographics for this series, presenting trivia and need-to-know guides in her trademark style. - \n\u003ci\u003eFront + Main: A Blog from West Elm\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e Rothman's delightful trio makes the perfect gift this year for everyone on your list with a curious spirit and adventurous palette. Maybe they'll inspire you to pick up a pencil and explore the world around you, or at least what's on your plate. - \n\u003ci\u003eMind Body Green\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eJulia Rothman\u003c\/b\u003e is a highly acclaimed contemporary illustrator and author of many best-selling books, including \u003ci\u003eNature Anatomy\u003c\/i\u003e, \u003ci\u003e Farm Anatomy\u003c\/i\u003e, \u003ci\u003e Ocean Anatomy\u003c\/i\u003e, \u003ci\u003e Food Anatomy\u003c\/i\u003e, \u003ci\u003e Nature Anatomy Notebook\u003c\/i\u003e, \u003ci\u003eWildlife Anatomy\u003c\/i\u003e, \u003ci\u003e \u003c\/i\u003eand\u003ci\u003e Insect Anatomy\u003c\/i\u003e. Her illustrated column, Scratch, ran for five years in the Sunday \u003ci\u003eNew York Times. \u003c\/i\u003eClients for her illustrations and pattern designs include Target, the\u003ci\u003e Washington Post\u003c\/i\u003e, MTA Arts \u0026amp; Design, and more. She lives and works in Brooklyn, New York. \u003c\/p\u003e\n\u003cbr\u003eRachel Wharton is a James Beard Foundation award-winning journalist based in Brooklyn, New York, and is the co-author of several books on food, including \n\u003ci\u003eFood Anatomy\u003c\/i\u003e. She holds an MA in food studies from New York University and has 20 years of experience as a writer, reporter, and editor for print, TV, and radio.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eSeasoned foodies are sure to eat up all the fun facts in Julia Rothman's \u003ci\u003eFood Anatomy\u003c\/i\u003e, a tasty tour of cusine from all around the world.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e Julia Rothman starts with an illustrated history of food and ends with a global tour of street eats. Along the way, Rothman serves up a hilarious primer on short-order egg lingo and a mouthwatering menu of how people around the planet serve fried potatoes-and what we dip them in. \n\u003cp\u003e\u003c\/p\u003e Award-winning food journalist Rachel Wharton lends her expertise to this light-hearted exploration of everything food that bursts with little-known facts and delightful drawings. \n\u003cp\u003e\u003c\/p\u003e Also available in Julia Rothman's Anatomy series: \n\u003ci\u003eNature Anatomy, Nature Anatomy Notebook, Ocean Anatomy, \u003c\/i\u003e\n\u003ci\u003eFarm Anatomy \u003c\/i\u003eand \n\u003ci\u003eWildlife Anatomy.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2016 pg. 20 (EAN 9781612123394, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eRothman, Julia\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eJulia Rothman is an illustrator, pattern designer, and author. Her illustrated column, Scratch, is featured biweekly in the Sunday \u003ci\u003eNew York Times. \u003c\/i\u003eClients include Target, the\u003ci\u003e Washington Post\u003c\/i\u003e, MTA Arts \u0026amp; Design, and more. Rothman has authored, coauthored, and illustrated twelve books, including \u003ci\u003eOcean Anatomy\u003c\/i\u003e, \u003ci\u003e Nature Anatomy, Farm Anatomy, \u003c\/i\u003e\u003ci\u003eFood Anatomy\u003c\/i\u003e, and\u003ci\u003e Nature Anatomy Notebook\u003c\/i\u003e. She lives and works in Brooklyn, New York. \u003cbr\u003e \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eWharton, Rachel\u003cbr\u003e\n\t\t\t\t\t\t\t\tRachel Wharton is a James Beard Foundation award-winning journalist based in Brooklyn, New York, and is the co-author of several books on food, including \n\u003ci\u003eFood Anatomy\u003c\/i\u003e. She holds an MA in food studies from New York University and has 20 years of experience as a writer, reporter, and editor for print, TV, and radio.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Rothman, Julia\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Storey Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2016-11-15\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|International|Cooking|History|Cooking|Reference\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Food|Cooking\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.4 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781612123394\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781612123394\u003c\/p\u003e","brand":"Storey Publishing","offers":[{"title":"Default Title","offer_id":51154350211350,"sku":"SP-9781612123394","price":28.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781612123394_spiral.png?v=1774943026","url":"https:\/\/lusper.myshopify.com\/products\/food-anatomy-the-curious-parts-pieces-of-our-edible-world","provider":"Lusperbooks","version":"1.0","type":"link"}