The Whole Foods Market Cookbook: A Guide to Natural Foods with 350 Recipes Paperback – Aug 20 2002
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The first Whole Foods Market, selling only minimally processed natural and organic products, opened in 1980. In response to all the customers who ever asked, "How do I cook this?", chef Steve Petusevsky and the Whole Foods Market team members present The Whole Foods Market Cookbook, an enormous collection of healthy recipes, filled with comprehensive explanations and descriptions.
Many of the recipes are longtime customer favorites. The "Big and Small Salads" chapter includes Sonoma Chicken Salad, a bestseller made with sweet red grapes, crunchy pecans, and a creamy, sweet-and-sour poppy seed dressing. Thirty-five soups and chilis include a heartwarming Roasted Corn Poblano Chowder and a rich, fragrant Sweet Potato Chili. There are a multitude of vegetarian and vegan recipes in every chapter, all clearly marked, and even if that's not what you're looking for they'll have you thinking differently about healthy eating. Try the vegan Lentil and Mushroom Tagine, a traditional Moroccan stew, or the vegetarian Spicy Roasted Eggplant with Sesame Honey, delicious as a side dish or sandwich topping, or as a main course served with noodles or rice.
If you've ever looked for more ways to use tofu (try the Kung Pao), seitan, millet, quinoa, or mung bean sprouts, or if you'd rather make meals heavy on flavor and nutrition and light on fat and artificial additives, The Whole Foods Market Cookbook offers 350 delicious, well-tested solutions. --Leora Y. Bloom
From Publishers Weekly
The Whole Foods Market has been a pioneering natural-foods-oriented alternative supermarket since it opened in 1980, and their broadly appealing cookbook reflects a gourmet approach to healthy food. Appetizers such as the Spicy Chickpea Patties with Cilantro, Lime and Chilies and such soups as Sweet Potato, Corn and Kale Chowder have flavor kicks often missing from other health-conscious cookbooks. One-Pot Meals such as Spicy Mac and Cheese and Thai-Style Green Curry Chicken abound, along with hearty salads and sandwiches like the Mediterranean Tuna Salad and the Mushroom Goat-Cheese Quesadillas. Naturally, there are plenty of vegetarian and vegan recipes, such as Kung Pao Tofu and vegan French Onion Soup. Main courses such as Athenian Chicken Roll-Ups, Lime Seared Scallops over Baby Spinach and Firecracker Shrimp emphasize fish and white meats. Sauces and dips such as the low fat Buttermilk Ranch dressing and the Spinach Artichoke dip double as marinades or toppings. The uneven Cooking with Kids chapter is sandwiched between some great smoothie and drink recipes, and to cap it off there's a dessert chapter with Lemon Lime Bars and Unbaked Brownies. Recipes include nutritional information. A glossary and information panels throughout the book explain how to do everything from storing chilies to keeping vegetables from losing their color. This ambitious book is one of few that both vegetarians and omnivores keen on gourmet-quality organic foods will embrace.
Copyright 2002 Cahners Business Information, Inc.
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Top Customer Reviews
I have no complaints about the ingredients list, that's why I shop at WFM -- beautiful fresh, organic produce, all varieties of grain and pasta products, and a wide assortment of gourmet and International foods not found in other stores. For many of my favorite cookbooks [like Nina Simonds' Asian Noodles] Whole Foods Market provides one-stop shopping.
The problem I have with the book is that of the half-dozen or so recipes I tried, I had to make repairs midway through the making, or the flavors or ingredients didn't come together as I expected, or the end product just plain didn't taste good. I was left with beautiful food made into lousy meals.
If you're looking for great-tasting recipes tailor-made for WFM shoppers, I'm afraid you'll have to wait a little while longer. This one should be sent back to the test kitchen.
The cookbook has a great range of appealing and store-tested recipes with strong vegetable components and an international flavor palette. The recipes are quite accessible for the book's intended audience and aren't overly complicated or long--they focus on getting the best out of fresh ingredients with a minimum of fuss. This is where home cooking should be going. There may be ingredients that are not in average home pantries, but as a WFM cookbook, that's as it should be.
There are lots of vegetarian and vegan recipes, though vegans may want to check out the book in person (as is usually the case) to make sure they're getting enough recipes for things they will enjoy. Even the meat recipes give tips on how the marinade or seasoning can be used for non-meat items.
For those with a little trepidation in approaching unfamiliar ingredients, there is a great glossary in the back of the book as well as some nice menu suggestions. The other appendices are a small wine guide and a cheese guide.Read more ›
Let's look at the wonderful range of recipes, Whole Foods has always had a unique position catering to Vegetarians, and Meat Eaters, this book accomodates both very well. If you are Vegan you may want to thumb through a copy before you purchase as there tend to be a fewer amount of recipes for Vegans. Recipes include things like Chipotle Potato Salad which was just yummy, Creole Rice and Bean Soup, Panang Green Pea Soup, all sorts of delicious desserts, salads, and much more. If you are a person that likes to experiment with the every day, this book is for you.
There is a recipe on each page. Each recipe is written very clearly and the instructions are easy to follow. Most recipes have a paragraph about each recipe. For example the Chipotle peppers are really dried jalopeno peppers that are smoked, I found this out when I made the Chipolte Potato Salad. The recipes are something you would like to make for company. I personally loved this book, and the variety of recipes found in here.
Most recent customer reviews
too old, would not have bought it if I saw it first....can we return books ...I should have returned it tried a recipe is was just okPublished 16 months ago by sophie brown
So far, we have tried 3-4 of the recipes insides. They are easy to prepare and the taste is good. Will be trying more recipes for sure.Published on April 4 2013 by Skydancer Vancouver
As a Registered Holistic Nutritionist, I am constantly referring to this book for reference and recipe ingredient ideas. Read morePublished on Nov. 27 2011 by DebraB
I'm in love with this cookbook. All of the recipes that I have done have turned out fabulous! My most recent adventure with this cookbook was to make the Labor of Love... Read morePublished on Nov. 11 2003
This is a beautiful cookbook, with a few very good recipes--Fragrant Ginger Lime Chicken Fingers and Southwest King Ranch Casserole among them. Read morePublished on June 23 2003 by villekulla
My daughter and I both bought this book after my sister recommended it, and we love it. My husband was suspicious when I bought some of the ingredients, especially the tofu, but... Read morePublished on Feb. 26 2003 by PeonyBatik
Whole Foods recipes are not as healthy as they prescribe, nor that tasty. We have tried several recipes from this book with hopes that we would find something that would satisfy... Read morePublished on Jan. 6 2003
As long-time Whole Foods customers, we bought this cookbook without carefully reviewing it. But we had no choice, since the actual ingredients lists weren't clearly... Read morePublished on Oct. 8 2002 by David Marks
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