Title:	Food Anatomy: The Curious Parts & Pieces of Our Edible World
	Author:	Julia Rothman
	Published:	November 16, 2016, Storey Publishing
	No. of Pages:	224
	Cover Price:	$16.95 Paperback, $8.61 Kindle

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Julia Rothman has outdone herself in this delightful book, Food Anatomy: The Curious Parts & Pieces of Our Edible World. While not an actual cookbook, per se, it does contain some interesting recipes for things we don’t usually find in mainstream cookbooks (i.e., how to make nut milk and tofu). Most of the book, however, focuses on information – fascinating information, actually, such as how the table is set in several countries, types of forks and spoons, history of dozens of foods (like when sliced bread first came out, and when the popularity of sushi came about). It has illustrations of fruits, beans, vegetables, meats, grains etc. and explanations of how they are used, where they are used, and interesting facts about them.

Those who love bread will especially like the chapter on Breads around the World, which includes an excellent step-by-step recipe for Finnish Rye. This chapter also includes sandwiches from around the world and in the U S, including the buns they are served on. There is an excellent primer on types of pasta, and how it is made commercially and how to make it at home. Love dumplings? You’ll learn all about the types and countries they come from.

The book includes illustrations of beef, lamb, and pork and how they are cut, sausages, and charcuterie, tools for cutting meats, and meat dishes from around the world. Want to know about the best kinds of fish to cook? It’s in the book, as well as how to fillet them. You won’t want to miss the information on poultry, eggs, and even short order lingo.

A short review can’t possibly cover the mass of information that this book contains. Who knew that so much fascinating and useful material could be put together in 224 pages. Whether you are an experienced cook or a novice, this is a must-have book to have on your shelf. It would make a perfect gift for a bride, or a foodie you may know. It will also keep anyone who likes food busy reading for hours.

Special thanks to NetGalley for supplying a review copy of this book.