American Wholefoods Cuisine: Over 1300 Meatless, Wholesome Recipes from Short Order to Gourmet - Softcover

Goldbeck, Nikki; Goldbeck, David

Softcover

ISBN 10: 0452262801 ISBN 13: 9780452262805

Publisher: Plume, 1984

Synopsis

Considered "the new Joy of Cooking" by authorities from Food & Wine to Vegetarian Times, this major cookbook introduces a contemporary cuisine that "tastes great and happens to be healthy." 1300 recipes, plus 300 pages of valuable kitchen information. 580 pages, illustrated.

About this title

Review

Cooking maven M.F.K. Fisher gave her approval to these 1,300 high-fiber, low-fat, low-sugar, and low-salt vegetarian recipes. And for someone who lived for flavorful food, that's sure saying something. The Goldbecks have been fixtures in the American whole-foods movement for more than a decade, and here they have thoroughly succeeded with their goal of creating "mouth-watering food that tastes great and happens to be healthful."

They call the whole-foods diet a "Darwinian" one because it's similar to the diet that our ancestors followed 50,000 years ago--"foods provided by our habitat." The Goldbecks write, "Just as we cannot put unleaded gasoline in our 1950 Chevy pickup and expect it to run efficiently, modern technological foods may be inappropriate for our prehistoric bodies." The simplicity of this theory is outstanding, although rushed lifestyles and the ubiquity of convenience foods make it easy to eat overprocessed, unnutritious junk at every meal. With most of its delicious recipes utilizing seven or fewer ingredients, however, American Wholefoods Cuisine can help you take the plunge into a healthier way of feeding your body.

From the Author

In American Wholefoods Cuisine we have combined our experiences to formulate a style of cooking that can serve a society in which people devote vastly different amounts of time to food preparation, have demanding taste buds, yet are thinking more than formerly about nutritional considerations.

The one dominant criteria for our recipe selection is that the food pleases us in the purely hedonistic sense of the word. If a dish doesn't make our taste buds dance, quite frankly we're not interested in it, no matter how nutritious it is. At the same time, we are concerned that our recipes fulfill the requirements for a nourishing diet.

About this edition

• Publisher: Plume
• Publication date: 1984
• ISBN 10: 0452262801
• ISBN 13: 9780452262805
• Binding: Paperback
• Edition number: 1
• Number of pages: 592