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Carol Rinzler is also the author of Nutrition for Dummies, of the popular  … for dummies series. Copyrighted 2009, 474 pages. – AzuriaThis work offers everything readers need to know about food – in more than 300 entries. “The New Complete Book of Food, Second Edition” 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. In more than A-to-Z 300 entries, this comprehensive new resource provides the nutritional, medical, culinary, and consumer information essential to planning a good diet and properly handling food. 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.Entries include: 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; and, What Happens When You Cook This Food.Sample page i took “Dates” IntroductionYou’ve no doubt heard of food for thought, food for love, food for strength,health food, healing food, soul food, brain food, and the like. For as long aspeople have inhabited this planet, edibles have been imbued with all sortsof attributes beyond satisfying hunger and sustaining life. And in manycases, popular notions about the powers of various foods and beverageshave been documented by modern scientific investigations that have demonstrated,for example, the soothing qualities of chicken soup for sufferersof the common cold, and the antibiotic properties of garlic.Then there are the newer discoveries not rooted in folklore, amongthem the protection against cancer afforded by vegetables and fruits rich inthe carotenoid pigments and the cancer-blockers found in members of thecabbage family; the cholesterol-lowering ability of apples, barley, beans,garlic, and oats; the heart-saving qualities of fish and alcohol (in moderateamounts), and the antidiabetic properties of foods rich in dietary fiber.But while thinking of food as preventive or cure, it is important notto lose sight of its basic values: to provide needed nutrients and a pleasurableeating experience while satisfying hunger and thirst.In The New Complete Book of Food Carol Ann Rinzler has put it alltogether, providing a handy, illuminating guide for all who shop, cook, andeat. It is a “must have” for all those who want to get the very most out ofthe foods they eat, as well as avoid some inevitable dietary and culinarypitfalls. Ms. Rinzler tells you how to derive the maximum nutritive valuefrom the foods you buy and ingest, with handy tips on how to select,store, prepare, and in some cases serve foods to preserve their inherentworth and avoid their risks. For example, in preparing bean sprouts, you’llbe cautioned to eat them within a few days of purchase and to cook themminimally to get the most food value from this vitamin C-rich food. You’llappreciate the importance of variety and moderation in your diet whenyou discover that broccoli, which possesses two cancer-preventing properties,also can inhibit thyroid hormone if consumed in excess.You will also recognize that not all wholesome foods are good forall folks. Sometimes a health condition will render a food unsuitable foryou. For example, beans might be restricted for those with gout and certaingreens may be limited for those who must stick to a low-sodium diet. Thentoo, there are possible interactions—both adverse and advantageous—between certain foods and nutrients or medications. For example, citrusfruits are recommended accompaniments for iron-rich vegetables and meatsThe New Complete Book of Foodsince the vitamin C in the fruits enhances the absorption of iron. Those taking anticoagulantmedication are advised to avoid excessive amounts of green leafy vegetables since the vitaminK in these foods may reduce the effectiveness of the drug.You’ll learn what happens to foods when they are cooked at home or processed infactories. Want to avoid olive-drab green vegetables? Steam them quickly or, better yet, cookthem in the microwave with a tiny bit of water to bypass the discoloring action of acidson the green pigment chlorophyll. You’ll also get the full story on methods of preservingmilk—from freezing and drying to evaporating and ultrapasteurizing—that should relieveany anxieties you may have about the safety and healthfulness of processed milk.In short, this is a book no self-respecting eater should be without. It can serve as alifetime reference for all interested in a safe and wholesome diet.Jane E. BrodyPersonal Health ColumnistThe New York Times