The New Complete Book of Food: A Nutritional, Medical, and Culinary Guide

This resource was first published in 1987 as The Complete Book of Food. The New version appeared in 1999. The latest edition contains significant updates and revisions to many parts of the entries that cover recent discoveries in the science of food and nutrition. The entries are arranged in alphabetical order and cover more than 300 foods and beverages, from Apples to Winter squash. Entries vary in length from two to five pages and start with a “Nutritional Profile.” This is followed by sections about the nutrients in the food; the most nutritious way to serve it; diets that may restrict or exclude it; how to buy, store, and prepare it; how other kinds of processing affect it; and more. Some entries also provide information on food/drug interactions. A preface includes some definitions, charts, and measurements used in the book, and an appendix lists the main foods for specific diets. A nice bibliography lists books, periodicals, booklets and pamphlets, and Internet sources. It is good to have an updated version of this standard reference, which is almost like a Physician’s Desk Reference for food. The information is presented in a straightforward way and easily interpreted. An excellent resource for high-school, public, and college libraries. –Christy Donaldson