Food Anatomy

October 1, 2016
The food encyclopedia meets the graphic novel in this knowledgeable basic introduction to all things edible. Rothman begins her exploration of eating with some informative colored line drawings of table settings from cultures the world over. Her brief survey of historical equipment illustrates the evolution of the stove from rococo cast-iron behemoths to today's high-tech kitchen appliances. Her drawings enhance explanations of food technologies from cheese manufacturing to production of all sorts of Western and Eastern noodles. A few recipes appear, ranging from a complex method for Finnish rye bread to rich kugel, a baked noodle pudding. Textual and visual glossaries abound, defining grains, cheeses, cakes, and even glassware. There is a section on the making of beverages, including tea, coffee, wine, and liquors. Rothman keeps technical terminology to a minimum, making this compendium generally accessible, even to the untutored. Keeping matters lighthearted, she parses American diner cooks' entertainingly unique lingo. An interesting choice for most cooking collections.(Reprinted with permission of Booklist, copyright 2016, American Library Association.)