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
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.
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 11 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