Food Anatomy: The Curious Parts & Pieces Of Our Edible World - Brossura

Rothman, Julia

Brossura

ISBN 10: 1612123392 ISBN 13: 9781612123394

Casa editrice: Storey Books, 2016

Riassunto

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 editorial 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. 

Su questo libro

Dalla quarta di copertina:

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.

Su questa edizione

• Editore: Storey Books
• Data di pubblicazione: 2016
• ISBN 10: 1612123392
• ISBN 13: 9781612123394
• Rilegatura: Copertina flessibile
• Numero di pagine: 221