A hefty but well-mannered reference approach to the topic, this book packs a serious informational punch. Within each single-page entry are key facts about more than 350 of the most important food plants, from absinthe to zucchini. Each entry includes a description of the plant, its origin and history, the part(s) used, a simple overview of its cultivation and harvesting, uses and properties, and nutritional value. Accompanied by color photographs that show the plant, its flowers, fruit, and/or produce, this combination makes a very useful resource, as enjoyable for browsing as it is functional for answers. Supplementary material includes a basic introduction to the nutritional value of plant sources, a "Quick Guide" that compares all of the entries, and general narratives covering plant food groups, such as beverage plants, vegetables, and spices.