Food and art pair quite well. Julia Rothman is definitely familiar with this notion. In the third book of her Anatomy series, Rothman enlists the help of James Beard Award–winning journalist Rachel Wharton and illustrates nearly everything there is to know about food. Not only is Food Anatomy easy on the eyes, it’s also educational. Within its pages readers can find the percentage of butterfat in different dairy products, how popcorn pops, how to make tofu, short-order lingo for egg orders and more. There are even a couple of recipes hidden within. In the excerpted illustration below, Rothman draws this crash course in wine tasting.

Grab your copy of Food Anatomy: The Curious Parts & Pieces of Our Edible World today.

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Excerpted from Food Anatomy © by Julia Rothman, used with permission from Storey Publishing.