Top positive review
Delicious recipes and a great reference.
on July 12, 2004
I have made six or seven recipes out of this book--mostly soups and vegetables. They have all turned out quite good, and popular with my non-health-food-eating friends as well. The Spicy Mung Bean Soup, Asian Braised Greens, and Red Beans and Rice are particularly delicious. The tips on natural cooking in the beginning are excellent, and make stepping into the kitchen a fast and simple operation. The book is also consistent with the rules of cuisine and flavor-building, and the recipes are geared towards maximum flavor enhancement (someone put a lot of thought into these). Use of sea salt (commonly recommended by naturopaths as 'healthier' b/c it contains natural iodine) may make things too salty--try using kosher salt instead in the recipes. Use of fresh spices, not old ones that have been hanging around the kitchen for years, is a must. And of course, only the freshest produce. This book is great to have around as a fast reference for a healthy meal because the recipes are simple for the most part, sound delicious when you read them and therefore tempt you to cook them, and ultimately the food is good for you. An added benefit is that you can easily refer to it if you forget your ingredients list when shopping at Whole Foods, as they stock it in the book section. It's one of my most frequently used cookbooks (although a little pricey for a paperback). Definitely a good buy if you like this kind of cuisine, and have a modest understanding of cooking.