Praise for the previous edition:
"...an excellent quick-reference tool.”—Booklist
"A valuable book for those who want to understand the medical and physical makeup of food."—Making Scents
The New Complete Book of Food, Second Edition provides the nutritional, medical, culinary, and consumer information essential to planning a good diet and properly handling food. In more than 300 A-to-Z entries, this comprehensive resource catalogs the physical, chemical, and medical properties of food; their benefits and hidden dangers; how foods change when they are processed or cooked; how to properly select, prepare, and store food; and much, much more.
Each entry has been revised and updated to reflect the most current information available about diet and nutrition. Most updates have been made to the Nutritional Profile, Medical Uses and/or Benefits, Adverse Effects Associated with This Food, and Food/Drug Interactions.
Each entry covers:
- Nutritional Profile
- About the Nutrients in This Food
- The Most Nutritious Way to Serve This Food
- Diets That May Restrict or Exclude This Food
- Buying This Food
- Storing This Food
- Preparing This Food
- What Happens When You Cook This Food
- How Other Kinds of Processing Affect This Food
- Medical Uses and/or Benefits
- Adverse Effects Associated with This Food
- Food/Drug Interactions.
Index. Appendix. Bibliography. Cross-references.
About the Author(s)
Carol Ann Rinzler is the author of 29 books on food, health, and nutrition, including The Encyclopedia of Cosmetic and Plastic Surgery for Facts On File. She is also the author of the highly successful Nutrition for Dummies. She has written on diet and nutrition for numerous magazines and her articles have appeared in many national publications, including the New York Daily News, The New York Times, and Women’s Day magazine. She lives in New York.
Jane E. Brody is a personal health columnist with The New York Times.
Manfred Kroger, Ph.D. is professor of food science emeritus at Pennsylvania State University and the science editor of Comprehensive Reviews in Food Science and of Food Safety. He is also an associate editor for the Journal of Food Science.