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Cooking The Whole Foods Way
 
 
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Cooking The Whole Foods Way [Mass Market Paperback]

Christina Pirello (Author)
3.9 out of 5 stars  See all reviews (25 customer reviews)

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Christina Pirello turned to a whole-foods diet after being diagnosed with terminal leukemia at age 26. To the shock of her doctors, and without any medical treatment, she went into complete remission. She was surprised herself, as she'd been a vegetarian for more than 10 years and wasn't convinced that cutting prepackaged foods, sugar, and dairy from her diet would make that much of a difference to her health.

Pirello says, "Macrobiotics is an understanding that that food is energy, that everything we eat becomes part of us and helps create who we become." With this philosophy in mind, she advises how to plan menus, shop for quality ingredients, and combine foods for optimum energy. She then jumps right into her collection of more than 500 recipes, among them Fresh Corn Chowder, Béchamel Sauce, and Chocolate Hazelnut Torte. They should appeal to entire families; beans, tofu, and sea vegetables do figure prominently in many dishes, but rarely have these much-maligned ingredients sounded so tantalizing. Pirello's sassiness, adventuring spirit, and lust for life are readily apparent in these recipes, and her book should certainly help make the transition to a whole-foods lifestyle a smooth one. --Erica Jorgensen

From Library Journal

Fifteen years ago, Pirello was diagnosed with terminal leukemia and given fewer than six months to live; with no other real options, she reluctantly listened to a friend who introduced her to macrobiotic cooking. She eventually adopted that diet and within months was in total remission?so it's understandable that she has become a champion of macrobiotics. She and her husband run a cooking school in Philadelphia, and this cookbook is a companion to her new PBS series. Pirello's recipes demonstrate that there's more to a macrobiotic diet than brown rice, and her exuberance and sense of fun show that macrobiotics doesn't have to be dreary. It's too bad that the headnotes often refer to various healing and other properties of certain foods without explaining the basis of such beliefs. Nevertheless, subject and other large cookbook collections will want Pirello's natural foods guide.
Copyright 1997 Reed Business Information, Inc.
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Inside This Book (Learn More)
First Sentence
Macrobiotics or whole foods cuisine carries with it a lot of baggage; a lot of misconceptions and myths surround its practice. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

25 Reviews
5 star:
 (12)
4 star:
 (6)
3 star:
 (2)
2 star:
 (3)
1 star:
 (2)
 
 
 
 
 
Average Customer Review
3.9 out of 5 stars (25 customer reviews)
 
 
 
 
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4.0 out of 5 stars Not a lot of macrobiotic detail, but delicious nevertheless, Jun 6 2004
By A Customer
This review is from: Cooking The Whole Foods Way (Mass Market Paperback)
This is a very, very good book if you're trying to add vegetables, reduce meat/dairy, or just eat healthier. She limits added sugars to brown rice syrup, barley malt, and the occasional maple syrup, although she's open about not really wanting to use maple syrup. Recipes are pretty comprehensive, everything from sauces to desserts. Information on how to organize a meal is limited, however; you have to search through the recipes to find one that might be suitable for breakfast, and her menus look like five-course meals. As for the macrobiotic issue (in which I'm !not! an expert), she gives the basics of macrobiotics and admits that some of the foods she includes are not usually part of macro cooking. She also doesn't include a lot of detail about macrobiotics, so I was left scratching my head at some of the recipes (I thought in macrobiotics you weren't supposed to eat foods not native to the area?). But if you're not aiming for a strict macrobiotic diet, this is a great book!
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1.0 out of 5 stars gone to garbage, Feb 5 2004
By 
O. Alkan "happy reader" (istanbul, TURKEY) - See all my reviews
(REAL NAME)   
This review is from: Cooking The Whole Foods Way (Mass Market Paperback)
The title of the book is misleading, because the book is comprised 90% of recipes, NOT techniques, wit& wisdom etc. It is not a guide, it is a recipe book. If you've decided to go macrobiotic and have access to ingredients like rutabaga and arame, this book provides you with many recipes, but for me it was totally inapplicable. I was expecting the guidelines for macrobiotic eating and cooking that I could apply to different ingredients at hand and thus was very dissapponted.
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2.0 out of 5 stars Whole Foods does not = Macrobiotics, Sep 8 2003
By A Customer
This review is from: Cooking The Whole Foods Way (Mass Market Paperback)
Whole Foods does not = Macrobiotics as this author has decided. Whole Foods includes meat, very heartily, as it is a "whole food". I planned on a book full of recipes including snacks, which are very hard to think of, and was disappointed. The copy is trite and recipes are not very helpful regardless.
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