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the bible of wholefoods that shows you how to eat right and feel better
THE COMPLETE AND AUTHORITATIVE RESOURCE FOR HEALTHY EATING-
from Acorn to Zucchini, Aduki beans to the tropical Zapote fruit—The New Whole Foods Encyclopedia shows you howto select, prepare, store, and use medicinally morethan 1,000 familiar and unusual foods. Americans are becoming increasingly aware that food quality determines our health, and many cultures have long understood that food is often the best medicine for what ails us.
REBECCA WOOD, a nationally known whole foods authority, is just the person to bring this wealth of knowledge together in one volume. Since 1970, she has been teaching whole foods cookery to thousands across North America and Europe. An educational consultant to the natural foods industry for the last seventeen years, she also co-founded and directed the East-West Center in Boulder, Colorado, and runs the Be Nourished Cooking School. Her most recent book, The Splendid Grain, won both a James Beard Award and a Julia Child/IACP Award.
THE UNIQUE FEATURES OF THE NEW WHOLE FOODS ENCYCLOPEDIA INCLUDE:
- Tips on how to heal with Ayurveda, Western nutrition, and traditional Chinese medicine
- A complete index, organized so readers can research treatments by ailment as well as the food itself
- Line drawings illustrating unusual foods so readers can recognize them in stores O A glossary of medical terms
- A list of resources for hard-to-find foods .
- A fully cross-referenced format, with sidebar recipes throughout
ISBN O-U-025032-8
Publisher: Penguin Books; Illustrate edition (July 1, 1999)
426 Pages
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