Wholefood

Overview


There’s an awful lot of confusion about just what “healthy” food really is-and a vegetarian, vegan, or low-fat diet is no guarantee of a healthy diet. Wholefood cooking-using ingredients that are as close to their natural state as possible without unnecessary processing and refining-honors the basic integrity of food, keeping intact its inherent ability to nourish. That’s just what Wholefood does. With more than 400 recipes, tips on how to use the book, a glossary, information on cooking basics, and techniques, ...
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Overview


There’s an awful lot of confusion about just what “healthy” food really is-and a vegetarian, vegan, or low-fat diet is no guarantee of a healthy diet. Wholefood cooking-using ingredients that are as close to their natural state as possible without unnecessary processing and refining-honors the basic integrity of food, keeping intact its inherent ability to nourish. That’s just what Wholefood does. With more than 400 recipes, tips on how to use the book, a glossary, information on cooking basics, and techniques, variations, and indications of vegan and gluten/dairy-free recipes, this book is the best tool for planning healthful and delightful meals. Author Jude Blereau introduces readers to the basic wholefoods, and different ways to prepare them. The book also contains some fabulous meat dishes and a delicious desserts and baking section.
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Product Details

  • ISBN-13: 9780762430741
  • Publisher: Running Press Book Publishers
  • Publication date: 3/26/2007
  • Pages: 336
  • Product dimensions: 7.42 (w) x 8.94 (h) x 0.86 (d)

Meet the Author


Jude Blereau is a natural foods chef, food coach, and cooking teacher who has been involved with the organic and wholefoods industry for more than 15 years. She first became involved in the natural food industry while living in the U.S. in the late 1980s. In 1997, Jude co-founded The Earth Market, a much loved wholefood store and café in Perth, Western Australia. Her focus is on helping people learn about good food-what it truly is, where to get it, how to use it-and to give them the tools and information to make healthy eating a part of their everyday lives. Blereau lives in Australia.
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Table of Contents


The wholefood kitchen     10
Introduction     13
How this book works     18
How to cook     23
Basics and assumptions     26
Foundations     32
Breakfast     50
Your morning grain     54
Pancakes     62
Other breakfast ideas     66
Beans and legumes     70
How to prepare beans     74
How to prepare lentils, split peas and black-eyed peas     86
Soy     92
Tofu     96
Tempeh     105
Grains     112
How to prepare grains     116
Hearty grain-based meals     124
Salads     146
Beyond a bowl of leaves     150
Bean, noodle and grain-based salads     155
Vegetable soups and stews     162
The healing bowl     166
Vegetable dishes     182
Simple vegetable dishes     186
Hearty vegetable meals     198
Chicken and meat dishes     226
Meaty soups and stews     230
Hearty meat meals     236
Cakes and desserts     246
Creams, custards andanglaise     250
Simple desserts     254
Sweet pastries, tarts and pies     260
Cakes and muffins     276
The wholefood pantry     298
Glossary     300
Index     324
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