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The New Whole Foods Encyclopedia: A Comprehensive Resource for Healthy Eatingby Rebecca Wood
Synopses & Reviews
The bible of nutritional eating-now fully updated for the twenty- first-century kitchen
The average American's awareness of the relationship between diet and mental and physical well being has virtually exploded since The New Whole Foods Encyclopedia was first published in 1983. There has never been a greater selection of whole foods available at even a typical grocery store-but the choices can often be dizzying.
This new edition shows consumers how to select, prepare, store, and use more than 1,000 familiar and unusual foods to maintain optimum health and heal what ails them. Readers of Michael Pollan and Eric Schlosser- as well as anyone concerned about the quality of the food they ingest- will make this the go-to resource on good nutrition.
This updated edition of The New Whole Foods Encyclopedia includes:
?More than two hundred new entries
?A new index featuring home remedies
?Line drawings illustrating unusual foods
?Resources for hard-to-find foods
?A fully cross-referenced format with sidebar recipes throughout
Book News Annotation:
Wood, an educational consultant in the natural foods industry who teaches whole foods cookery, presents an encyclopedia of whole foods that explains how to select, prepare, store, and use medicinally 1,200 vegetables, fruits, grains, nuts, seeds, seaweeds, fungi, sweeteners, fats, oils, and culinary herbs and spices, presented alphabetically. Meat, fish, eggs, dairy, alcohol, and supplements are excluded. This edition adds about 200 new entries, more on home remedies and allergies, and tips on Ayurveda, Western nutrition, and traditional Chinese medicine. Some recipes are included. Annotation ©2010 Book News, Inc., Portland, OR (booknews.com)
This one-of-a-kind encyclopedia provides information on how to select, prepare, store, and use more than 1,000 common and uncommon whole foods medicinally. Includes sidebar anecdotes, unique recipes, historical background, and a Glossary of terms. 100 line drawings.
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.
About the Author
Rebecca Wood has taught and written about healing with a sustainable diet since 1970. Her book, The Splendid Grain, won both a James Beard Award and a Julia Child/IACP Award. She lives near Boulder, Colorado. Paul Pitchford is a teacher and nutrition researcher and the author of Healing with Whole Foods. Peggy Markel has traveled the world exploring cuisine and culture throughout the past seventeen years. She lives in Florence, Italy, and near Boulder, Colorado.
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