Whole Foods Market® Cookbook: A Guide to Natural Foods with 350 Recipesby Steve Petusevsky
- Editorial Reviews
- Product Details
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- Read an Excerpt
- What People Are Saying
- Meet the author
Who else but Whole Foods Market could create a cookbook so fresh, so appealing, so full of valuable information, and so perfect for the way we are all cooking and eating today? Bursting with winning recipes, healthful cooking advice, cheerful guidance through the new language of natural foods, wine and cheese information, and a comprehensive glossary, this is a “thank goodness it’s here” kind of cookbook.
The world’s largest natural and organic supermarket has created 350 contemporary recipes that are destined to become new classics. Whole Foods Market presents the most popular dishes from their prepared foods section, combined with brand-new recipes that showcase the wide variety of delicious ingredients available today. Far from “crunchy granola” fare, sophisticated recipes include Shrimp and Scallop Chalupas, Hazelnut Crusted Pork Loin, Thai-Style Green Curry Chicken, Griddled Sesame and Garlic Tofu with Wilted Bok Choy, Honey Jalapeño Barbecue Sauce, and Maple Butterscotch Macadamia Blondies. From meat and fish to tofu and vegetables, kid-friendly dishes to one-pot meals, the choices are dazzling, and with more than 200 of the recipes either vegetarian or vegan, the options are diverse.
But the recipes are just the beginning. Steve Petusevsky and Whole Foods Market Team Members shed light on the confusing world of natural foods, presenting interesting, accessible information and all kinds of helpful cooking advice. The Whole Foods Market Cookbook is as welcoming and fun as a trip to one of their stores. Find out the answers to questions such as:
How do I cook quinoa?
What are the different kinds of tofu, and how do I know which to buy?
How should I stock a great natural foods pantry?
What are good alternatives to wheat pasta?
What does “organic” mean?
A glossary with more than 150 definitions provides a great reference for all of the terms and ingredients that have been edging their way into our vocabularies and kitchens. With recipe bonuses, tips from the team, variations, sidebars, and 30 menu suggestions, this is the natural foods guide that so many of us have been waiting for.
From the Trade Paperback edition.
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Read an Excerpt
Orzo and Feta with Lemon-Caper Dressing and Kalamata Olives
Orzo are little rice-shaped pasta that appear in many authentic Greek dishes. In this recipe they absorb the
citrus juice and olive oil just enough to balance the flavor of tart capers and strong Greek Kalamata olives. The Mediterranean taste of this salad is bright and lively. Orzo is cooked with turmeric in the water, which imparts a golden-yellow color to the small pasta. For an extra colorful dish, use Whole Foods Markets tricolor orzo. This is a great buffet dish because it tastes wonderful served at room temperature. Serve as a salad or warmed through for a side dish.
1 teaspoon turmeric
1 pound orzo
1/2 cup extra-virgin olive oil
1/4 teaspoon freshly ground white pepper
1 teaspoon salt
1/2 cup finely minced fresh parsley
1/8 cup lemon juice
1 tablespoon capers, drained
1/2 teaspoon sugar
1 cup julienned sun-dried tomatoes
1/2 cup pitted, roughly chopped Kalamata olives
1 cup crumbled feta cheese
Bring a large pot of salted water to a boil. Add the turmeric, and then add the orzo; cook for 10 to
15 minutes, until it is al dente. Drain the orzo, and rinse it in cold water. Set aside.
In a bowl large enough to hold the orzo, make a dressing by blending the olive oil, white pepper, salt, parsley, lemon juice, capers, and sugar. Add the cooked orzo to the dressing, and combine. Stir in the sun-dried tomatoes and olives. Carefully toss in the feta cheese, mixing lightly, so the feta stays in nice uniform pieces.
Per serving: calories 530; calories from fat 230; calories from saturated fat 60; protein 14 g; carbohydrate 61 g; total fat 26 g; saturated fat 6 g; cholesterol 20 mg; sodium 1,100 mg; 43% calories from fat
Red chili rub may be made with any favorite dried red chili peppers. This rub is extremely easy to make in a blender and may be kept in the refrigerator for weeks. Red chili paste is burgundy in color and has a chocolate-like, spicy aftertaste. It may be used on seafood, red meat, and poultry. You may also brush it on tofu or tempeh steaks before broiling them. Try roasting a whole unsliced side of salmon fillet, especially for gatherings. Place a line of thinly sliced limes down the center of the salmon before baking for an impressive presentation. Try a slice of chilled salmon on top of Caesar salad or field greens.
3 large dried red chili peppers
11/2 cups lightly packed light brown sugar
1 tablespoon lime juice
2 garlic cloves, minced (1 teaspoon)
1 teaspoon dried oregano, or
1 tablespoon fresh
1 tablespoon salt
3 pounds salmon fillet, cut into
2 limes, thinly sliced
1 tablespoon canola oil
Fresh cilantro sprigs for garnish
Soak the chili peppers in enough warm water to cover them for 30 minutes, until soft. When the peppers are soft, remove the stems and seeds. Place the chilies, brown sugar, lime juice, garlic, oregano, and salt in a blender, and purée until you have a pastelike consistency. If the mixture isn’t pastelike, add a little of the soaking liquid, 1 teaspoon at a time, until the desired consistency is reached.
Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Place the salmon fillets side by side, touching, so it looks like one whole side of salmon. Spread the purée evenly over the tops of the salmon to completely cover the fillets. Lay 2 overlapping slices of the lime on each portion of the salmon, lining up the lime slices so they make a strip down the center of the “whole” fillet. Lightly brush the lime slices with the canola oil. Bake the salmon uncovered for 25 to 30 minutes, until the salmon is golden brown and fully cooked through.
Carefully remove the salmon fillets to a serving platter, re-creating the “whole” shape. Serve hot from the oven, at room temperature, or chilled.
When ready to serve, garnish the “whole” fillet with fresh cilantro sprigs.
Per serving: calories 680; calories from fat 160; calories from saturated fat 35; protein 85 g; carbohydrate 40 g; total fat 18 g; saturated fat 4 g; cholesterol 195 mg; sodium 117
From the Trade Paperback edition.
What People are Saying About This
". . . this is a great compendium of information and recipes . . ."-Jacques Pépin, cookbook author, teacher, and PBS-TV cooking show host
". . . this is a book to keep in the kitchen and use."-Andrew Weil, M.D., author of The Healthy Kitchen and Eating Well for Optimum Health
". . . a broad-reaching guide that will surely inspire many satisfying meals."-Rick Bayless, chef, author, and PBS-TV host of Mexico: One Plate at a Time
"This book spans the cultural hemisphere with simple, flavorful recipes that are also good for you because, remember, you are what you eat!" -Ming Tsai, chef at Blue Ginger restaurant and author of Blue Ginger
Meet the Author
Whole Foods Market is the world’s leading retailer of natural and organic foods. Founded in 1980 in Austin, Texas, the company now operates more than 130 stores in the United States and Canada under the names of Whole Foods Market®, Bread & Circus®, Fresh Fields®, Harry’s Farmers Market®, Allegro Coffee Company®, and Wellspring®.
Steven Petusevsky, former chef for Whole Foods Market, is a graduate of the prestigious Culinary Institute of America, where he was awarded a fellowship and served as chef instructor. His articles have appeared in Cooking Light, Natural Health, Vegetarian Times, Self, and Fine Cooking, and he is a syndicated columnist for the Chicago Tribune news service, where his weekly column, “Vegetarian Today,” appears in hundreds of newspapers nationally.
From the Trade Paperback edition.
Most Helpful Customer Reviews
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After reading through and choosing several recipes to try, I was very happy with the results of my efforts... The dishes were not complicated and turned out really well. I was however VERY disappointed that Fiber was no where to be found in their nutrition analysis & fat was described in every possible form... too bad.