Straightforward and abundantly illustrated with 800 color photographs, this is a wide-ranging and thorough reference to more than 350 plants that provide us with food, beverages, spices, and flavors. Each entry provides the plant's scientific name, description, origin, history, cultivation, harvesting, properties, and culinary uses, and the book includes introductory chapters on each of their various categories: cereals, legumes, nuts and seeds, fruits, vegetables, culinary herbs, sugar plants, beverages, spices, and flavorings. LAMINATED COVER. 480 pages.