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Based on the classic work with over 00000 copies sold, this exhaustively revised edition contains nearly 1,400 recipes—more than one-third of them brand new—and updated guidelines for making the most of fresh meats, produce, and pantry essentials, soup to nuts. Here’s all you need to know to make spectacular soups, stews, salads, baked goods, and more, using whole foods. You’ll find dozens of casseroles (many of which can be made ahead and frozen for no-fuss weeknight meals), quick-and-easy sautés, plenty of meatless main courses, and crowd-pleasing favorites for casual get togethers. Best of all, these recipes are naturally healthful, showcasing the versatility of wholesome whole grains, natural sweeteners, seasonal fruits and vegetables, and other fresh, unprocessed foods in all their delicious variety.
Also included are valuable primers on such essential kitchen topics as making stock; putting up jams and preserves; baking yeast breads; choosing cookware; sprouting seeds; making yogurt; and canning vegetables with helpful charts and glossaries on herbs and spices, cheeses, sea vegetables, seasonal produce, roasting meat andfowl, freezing foods safely, and more.
A trusted, timeless classic thoroughly updated for the way we cook today, The Rodale Whole Foods Cookbook is sure to become an indispensable resource for health-conscious cooks.
Posted November 4, 2011
A disappointing rendering of a great book. The Nook is a convenient way to house several cookbooks, since I cook in more than one kitchen. However, I am irritated (again!) by poor formatting, garbled text, and paragraphs rendered as nothing more than a string of eeeeeeeeeeeeeee's. I don't think it's fair to expect us to pay $15 for a book that has merely been scanned in, and not formatted correctly for the Nook. The recipes are great, and serve (as I think they should) as a springboard for your own creativity. But for now, the Nook format isn't living up to its potential.
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