Food Anatomy: The Curious Parts & Pieces of Our Edible World
ISBN: 1612123392
EAN13: 9781612123394
Language: English
Pages: 224
Dimensions: 1.00" H x 9.00" L x 7.00" W
Weight: 1.00 lbs.
Format: Paperback

Food Anatomy: The Curious Parts & Pieces of Our Edible World

Part of the Anatomy Series
Book Overview
Get your recommended daily allowance of facts and fun with Food Anatomy , the third book in Julia Rothman's best-selling Anatomy series. She 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. 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. Everyday diners and seasoned foodies alike are sure to eat it up. Also available in this series: Nature Anatomy, Nature Anatomy Notebook, Ocean Anatomy, and Farm Anatomy.
Editor Reviews
From the Back Cover A Palette for Your Palate 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.