The health food industry is a billion-dollar business in the United States today and is thriving worldwide. However, despite the widespread consumption of these foods, little information is available to validate their actual therapeutic and nutritional value. The Oxford Book of Health Foods is a comprehensive, up-to-date, and scientifically based guide to a variety of foods associated with good health. From fruits, herbs, and grains to vitamins, minerals, and dietary supplements, this new resource offers not only the claims associated with each food, but also the scientific truths behind these claims. Written in elegant and accessible prose, the book begins with an account of modern concepts of human nutrition, followed by a series of over one hundred entries on individual health foods and dietary supplements. Each entry provides full information on the food's origins, a thorough description, the claims and myths associated with it, and the scientific evidence to support--or refute--these claims. Beautifully illustrated throughout with botanical drawings, electron micrograph scans, and photographs (all in full color), the text is further supplemented by a glossary explaining the more technical terms and a bibliography listing sources for further reading. A straightforward and authoritative reference, The Oxford Book of Health Foods is a must-have for all who are interested in general health and nutrition.

The Oxford Book of Health Foods

Cookbooks, Food & Wine

Vaughan, J. G.

Judd, P. A.

Cooking Education & Reference

Oxford University Press

The health food industry is a billion-dollar business in the United States today and is thriving worldwide. However, despite the widespread consumption of these foods, little information on these products is available to validate their actual therapeutic and nutritional value. The Oxford Book of Health Foods is a comprehensive, up-to-date, and scientifically based guide to a variety of foods associated with good health. From fruits, herbs, and grains to vitamins, minerals, and dietary supplements, this new resource offers not only the claims associated with each food, but also the scientific truths behind these claims. Written in elegant and accessible prose by two leading experts in botany and nutrition, the books begins with an account of modern concepts of human nutrition, followed by a series of over one hundred entries on individual health foods and dietary supplements. Each entry for each type of food provides full information on its origins, a thorough description, the claims and myths associated with it, and the scientific evidence to support--or refute--these claims. Beautifully illustrated throughout with botanical drawings, electron micrograph scans, and photographs (all in full color), the text is further supplemented by a glossary explaining the more technical terms and a bibliography listing sources for further reading. A straightforward and authoritative reference, The Oxford Book of Health Foods is a must-have for all who are interested in general health and nutrition.

Cooking by Ingredient

Here is the most comprehensive--and most appealing--reference book available on the many edible plants we grow in our gardens, buy in our shops, and eat with great relish. A true cornucopia, The New Oxford Book of Food Plants overflows with information and is packed with beautiful, hand-painted illustrations of the world's food plants. In an oversized format with alternating full-page color plates, readers will find a feast of facts about cereals, sugar crops, oil seeds, nuts, legumes, fruits, vegetables, spices, herbs, sea-weeds, mushrooms, wild food plants, and much more besides. The book, for example, provides authoritative coverage of fruit worldwide, both the varieties you commonly find at your local food stand (apples, oranges, strawberries, kiwi, bananas), and some you might not ordinarily see (mangosteen, manzanilla, marang, tamarind, or whortleberry). Similarly, we can uncover information on vegetables from acorn squash, asparagus, and broccoli, to truffle, turnips, watercress, and zucchini; nuts from the beechnut and the betel nut to the pistachio and the walnut; and herbs from anise and arrowroot to tarragon and wintergreen. Entries typically discuss the source and history of a plant, how it is prepared for market, and how it is used as food. Thus, for the Common Bean, we learn that it is the most widely cultivated bean in the world; that it has a host of local varieties and names (including French Beans, String Beans, Snap Beans, Frijoles); that remains have been found in Mexico that date back seven thousand years; that it is used in dishes that range from France's cassoulet to Mexican chili; and we even learn that one type of cultivar, known as "nuoas," is grown only in very high altitudes in South America and that it "pops" when cooked, rather like pop corn. And the illustrations for the Common Bean show the flowers, pods, and seeds of several varieties, including the Climbing Purple-Podded Kidney Bean, the Brown Haricot, the White Haricot, and the Mexican Black Bean. And in addition to covering everything from beverage crops to tropical root crops, the editor has included a glossary of botanical terms, a section on nutrition and health, nutrition tables, a list of recommended readings, and an index. With marvelous hand-painted illustrations and a wealth of nutritional, historical, and other information, The New Oxford Book of Food Plants belongs on the shelf of everyone who loves to garden, to cook, and to eat healthily.

The New Oxford Book of Food Plants

Geissler, C. A.

See the best price to sell, buy, or rent books by Vaughan, J. G.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Vaughan, J. G.

See the best price to sell, buy, or rent books by Vaughan, J. G.. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

The Oxford Book of Health Foods

The Oxford Book of Health Foods

The New Oxford Book of Food Plants