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Goldbecks American Whole Food Cuisine [Hardcover]

Nikki Goldbeck
4.5 out of 5 stars  See all reviews (13 customer reviews)

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Book Description

April 27 1983
This is the "vegetarian 'Joy of Cooking.'" More than 1300 time and taste tested recipies from two food professionals. Revered by cooks and reviewers for more than thirty years. See reader's comments for "Nikki & David's Goldbeck's American Wholefoods Cuisine" (the title which this book is often refered to.)
--This text refers to the Paperback edition.

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Cooking maven M.F.K. Fisher gave her approval to these 1,300 high-fiber, low-fat, low-sugar, and low-salt vegetarian recipes. And for someone who lived for flavorful food, that's sure saying something. The Goldbecks have been fixtures in the American whole-foods movement for more than a decade, and here they have thoroughly succeeded with their goal of creating "mouth-watering food that tastes great and happens to be healthful."

They call the whole-foods diet a "Darwinian" one because it's similar to the diet that our ancestors followed 50,000 years ago--"foods provided by our habitat." The Goldbecks write, "Just as we cannot put unleaded gasoline in our 1950 Chevy pickup and expect it to run efficiently, modern technological foods may be inappropriate for our prehistoric bodies." The simplicity of this theory is outstanding, although rushed lifestyles and the ubiquity of convenience foods make it easy to eat overprocessed, unnutritious junk at every meal. With most of its delicious recipes utilizing seven or fewer ingredients, however, American Wholefoods Cuisine can help you take the plunge into a healthier way of feeding your body. --This text refers to an out of print or unavailable edition of this title.

From Publishers Weekly

When it was originally published in 1983, this cookbook was an innovation, spreading the gospel of meatless living and whole grains to a country that still believed in juicy steaks and buttered potatoes. Recently reissued, the volume no longer seems ground-breaking; tofu and brown rice are workaday ingredients, and the phrase "Whole Foods" suggests an upmarket grocery store more than a healthful way of eating. Nevertheless, this book maintains its appeal by including simple, tasty recipes, globally inspired and easy to prepare. Pissaladiere Nicoise, a French pizza-like pastry, is a delicious snack, light on the cheese but heavy on the peppery spices. Mexican Corn Soup, which the authors call a "minor protein," is creamy and fiery at the same time. And while Stuffed Cabbage Stroganoff takes its cues from Russia, the ingredients (including soy sauce and nonfat dry milk powder) make the final product taste strictly American-yet still delicious. Desserts are virtuous but tasty; it's hard to argue with Fresh Peach Cake, even if the recipe does substitute honey and maple syrup for sugar. There are no photographs in the book, however, and few illustrations, so whether or not that cake is supposed to be brown on the bottom is anyone's guess.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to the Paperback edition.

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Customer Reviews

4.5 out of 5 stars
4.5 out of 5 stars
Most helpful customer reviews
1 of 1 people found the following review helpful
By Anna
Format:Mass Market Paperback
The recipes in this cookbook are great. There are meals for every cooking skill level, and for almost all tastes (excluding meat, of course). The recipes don't include refined ingredients, opting instead for whole wheat pasta, brown rice, molasses, etc. The recipes are filling and delicious. Of all the recipes I've tried in this cookbook (and I've tried LOTS), there's maybe two that I didn't care for.
One of my favorite things: There's a detailed section on bread baking, which has been very helpful. (The pumpkin pan rolls are some of the best dinner rolls I've ever had.)
One thing to note is that this cookbook was written some time ago, so it can seem a bit...stodgy...at times, especially considering how far vegetarian cuisine has come in recent years. But I really enjoy classic (and, yes, sometimes stodgy) dishes, full of lentils and brown rice and the like. The barley-mushroom soup is amazing.
But here's the downside. Since falling in love with this cookbook, I've gone vegan. And there's a lot of eggs and dairy used in this book. Some substitutions are easy to make (soy milk for cow's milk, for example), but others aren't. I used to use this cookbook several nights a week, but now it's more like once or twice a month.
All in all, I recommend this cookbook, particularly for people who don't believe that meatless meals can be good. It was the first vegetarian cookbook I bought, and because of it I realized that doing without meat is not only possible, but very tasty!
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1 of 1 people found the following review helpful
Format:Mass Market Paperback
Well, five years ago I went vegetarian, and BORED MY FAMILY TO DEATH! The bland meals - "UGGGGG!" Then I bought the Goldbeck book and my husband dances with me again and the kids tell me I cook better than the fav restaurant in the village.
Why this success? GOLDBECKS! This cookbook tells it all. The right way to cook any bean and the sneaky way to get even your finicky cat to eat well. Seriously, non-meat does not have to be boring. And cooking vegetarian that is delightfully flavorful can be both QUICK and CREATIVE!
If I had one vegetarian cookbook it would be this one. Good - let's give the others to Good Will and simplify our lives. Better than take out, baby!
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1 of 1 people found the following review helpful
4.0 out of 5 stars Good Cookbook Dec 26 2001
Format:Mass Market Paperback
I have about a dozen or so Vegitarian Cookbooks. This is the only one I actually use. The others gather dust. The only problem is really a compliment. I've used the book so much it's binding is getting broken. The book need a ring binding. In all, it's a great book. I will definitely split with the bucks and replace it someday.
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1 of 1 people found the following review helpful
5.0 out of 5 stars You use it until it falls apart July 15 2000
Format:Mass Market Paperback
After 11 years of hard use, my book finally fell apart! I highly recommend this one, and not just for vegetarians. This is one of the best cookbooks out there, especially the section on bread baking. Also take note of their pesto recipe. It is simply the best.
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5.0 out of 5 stars Packed with useful information and great recipes! Aug. 25 2000
By A Customer
Format:Mass Market Paperback
This truly is the vegetarian "Joy of Cooking." Wonderful recipes, most using simple ingredients, but the final product is often unusual and always tasty. Plus plenty of other great cooking information, too. I have other vegetarian cookbooks, but invariably always turn to this for something easy and delicious that utilizes things I have on hand. Some may be concerned that many recipes contain cheese and dairy, but this isn't a problem for me. Wonderful book, I've only had it about a year and already showing serious signs of wear and tear!
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5.0 out of 5 stars It's True Nov. 10 2001
By A Customer
Format:Mass Market Paperback
This IS the only cookbook you'll ever need. I got it when I first began to cook and it is full of simple recipes and good cooking and nutrition tips. 15 years later, I make the more complex recipes as well, still refer to the tips, and often use the recipes as a base for my own experiments. It includes recipes for almost anything you could ever want to cook and even meat-eaters will appreciate the soups, breads, side dishes, salads, sauces, dressings, drinks, desserts, etc. I buy new cookbooks all the time but I always rely on this one.
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5.0 out of 5 stars Thorough, informative, and extremely usable! Jan. 12 1998
By K.S.
Format:Mass Market Paperback
For new or practicing vegetarians or anyone who wants meatless meals or accompaniments this book has a lot of different but practical and easy recipes that just plain taste GOOD! The book is written in such a way as to feel that the authors are talking to you. I enjoyed just reading through it as much as I did trying the recipes.
Balancing Protein Complements is explained in an easy to understand way which really helps in substituting for meat-based protein.
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Most recent customer reviews
5.0 out of 5 stars A classic; the best vegetarian cookbook
When I became a vegetarian in 1974, it was tough to find decent recipes. There were a few good cookbooks, but even the ones with tasty receipts had limitations. Read more
Published on Dec 20 2007 by N. L. Falls
5.0 out of 5 stars So many recipes, so few meals per day!
This book is great. I am going to have to live a long life to get through all the recipies in here without overeating :-) I can't remember ever making anything from it that I... Read more
Published on Oct. 15 2007 by Mark Crosby
5.0 out of 5 stars American Wholefoods Cuisine
Trying to find a good all round vegetarian cookbook is quite a difficult task. Many of the vegetarian cookbooks I've come across are either gourmet and not really suitable for... Read more
Published on Oct. 7 2007 by Tami Brady
1.0 out of 5 stars Just not good
I bought this book several years ago at a time when I was both selling cookbooks and growing my personal collection of vegetarian cookbooks. Read more
Published on July 22 2001 by dltstl
5.0 out of 5 stars The only cookbook a veggie needs!
This book is the standard against which all vegetarian cookbooks should be measured. We have given away a number of copies as gifts and are personally working on our second copy -... Read more
Published on July 5 1998
5.0 out of 5 stars terrific recipes, extremely user-friendly
This was the first cookbook I bought when I became a vegetarian nearly 10 years ago, and it remains one of my very favorites. Read more
Published on March 27 1998
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