On food and cooking the science and lore of the kitchen ( PDFDrive ) 582
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (125.61 KB, 2 trang )
Others
Asparagus
TheCarrotFamily:CeleryandFennel
The Cabbage Family: Kohlrabi and
Rutabaga
Tropical Stems: Bamboo Shoots and
HeartsofPalm
OtherStemandStalkVegetables
Leaves:Lettuces,Cabbages,andOthers
The Lettuce Family: Lettuces, Chicories,
DandelionGreens
The Cabbage Family: Cabbage, Kale,
BrusselsSprouts,andOthers
SpinachandChard
MiscellaneousLeafyGreens
Flowers:Artichokes, Broccoli, Cauliflower,
andOthers
FlowersasFoods
Artichokes
The
Cabbage
Family:
Broccoli,
Cauliflower,Romanesco
FruitsUsedasVegetables
The Nightshade Family: Tomato,
Capsicums,Eggplant,andOthers
TheSquashandCucumberFamily
TheBeanFamily:FreshBeansandPeas
OtherFruitsUsedasVegetables
Seaweeds
Green,Red,andBrownAlgae
SeaweedFlavors
Mushrooms,Truffles,andRelatives
CreaturesofSymbiosisandDecay
TheStructureandQualitiesofMushrooms
TheDistinctiveFlavorsofMushrooms
StoringandHandlingMushrooms
CookingMushrooms
Truffles
Huitlacoche,orCornSmut
Mycoprotein,orQuorn
Chapter 5 described the general nature of
plant foods and their behavior in the kitchen.
This chapter and the next two survey some
familiar vegetables, fruits, and flavorings.
