New Whole Foods Encyclopedia: A Comprehensive Resource for Healthy Eating
Author: Rebecca Wood
The one-of-a-kind encyclopedia of natural, whole foods that shows you how to eat right and feel better.
To a large degree, the quality of what we eat determines our health, and many cultures understand that food is the best medicine for what ails us. Arranged alphabetically, fully cross-referenced and indexed, and illustrated with line drawings, The New Whole Foods Encyclopedia provides information on how to select, prepare, store, and use medicinally more than 1,000 common and uncommon whole foods, from acorn to zucchini and aduki (a healthful Japanese bean) to zapote (a tropical fruit). Sidebar anecdotes, unique recipes, historical background, and a complete glossary of terms also contribute to the book's modern, user-friendly format.
For three decades, Rebecca Wood has conducted workshops and seminars on whole foods cookery and the properties of foods according to Western, Ayurvedic, and Chinese models. The New Whole Foods Encyclopedia shares her wisdom with a new generation of readers at a time when the benefits of holistic medicine are being recognized by the entire medical community.
With a Foreword by Paul Pitchford, author of Healing with Whole Foods.
Wood received both the 1998 James Beard Award and the Julia Child/IACP Award for her latest book, The Splendid Grain
Library Journal
In this update of a book originally published in 1983, Wood, author of the award-winning The Splendid Grain (LJ 2/15/97), provides an alphabetical listing of more than 1000 whole foods: grains, vegetables, fruits, nuts, seeds, seaweeds, fungi, sweeteners, fats, oils, herbs, and spices. Entries include historical information, health benefits, uses, and buying guidelines. Sidebars studded throughout the text contain interesting anecdotes, recipes, and even the occasional poem. Wood includes a helpful section on how to store whole foods and a list of mail-order sources. She derives her information about the healing properties of foods from a combination of Western nutrition, traditional Chinese medicine, and Indian Ayurvedic medicine. Although some readers may be skeptical of Wood's claims for health benefits that have not been clinically proven, the book is filled with practical information that would be useful to anyone wanting to further their food horizons. Recommended for public and academic libraries.--Jane La Plante, Gordon B. Olson Lib., Minot State Univ., ND Copyright 1999 Cahners Business Information.
Table of Contents:
| Foreword by Paul Pitchford | vii |
| Introduction | xv |
| Health Benefits | xix |
| How to Implement a Nourishing Diet | xxxi |
| The New Whole Foods Encyclopedia | 1 |
| Glossary of Terms | 380 |
| Appendix I: Storage | 386 |
| Appendix II: Nutritional Sources | 390 |
| Appendix III: Ayurvedic Food Guidelines | 394 |
| Appendix IV: Mail-Order Resources | 399 |
| Selected Bibliography | 405 |
| Index | 410 |
La Bonne Cuisine de Madame E. Saint-Ange
Author: Madame Evelyn Saint Ang
PAUL ARATOW is a writer and film producer in the entertainment industry. In 1970 he founded Chez Panisse with Alice Waters. Before that, he was a faculty member in the Department of Comparative Literature at the University of California, Berkeley. He lives in Studio City, California.
* The French equivalent of the Joy of Cooking, featuring classic French techniques, 1,300 recipes, and 110 illustrations, available in English for the first time.
* The original edition has been in print continuously since its first publication in 1927.
* An indispensable source of inspiration and instruction for chefs such as Julia Child and Madeleine Kamman.
Publishers Weekly
Translated into English for the first time since its original 1927 publication, La Bonne Cuisine has long been the French housewife's equivalent of The Fannie Farmer Cookbook or The Joy of Cooking-a trusted and comprehensive guide to "la cuisine bourgeoise" or home cooking, rather than the haute cuisine of chefs and Escoffier. Julia Child called LBC "one of my bibles" and drew heavily upon its detailed approach to preparation as she labored on her own classic Mastering the Art of French Cooking. Aratow has retained the book's exhaustive scope and delightfully imperious Gallic tone ("The only true roast is a roast cooked on a spit"). The result is a comprehensive if old-fashioned tome that is an excellent basic guide to techniques, equipment and every staple of the French repertoire, from Sauce Velout and Fricass e de Poulet to Cr me Caramel. Francophiles and food history buffs will thrill to see the legendary book in its entirety, complete with original illustrations, though few modern cooks still need guidelines for lighting the firebox of a cast-iron coal-fired stove or plucking and flaming a fresh-killed chicken. A more detailed apparatus of notes on modernization would've made the book more user-friendly. As it stands, this magisterial translation offers a window into a bygone moment in French life and is a testament to the enduring joy of cooking with cookbooks. (Dec.) Copyright 2005 Reed Business Information.
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