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Customer reviews

4.0 out of 5 stars
1

on 22 January 2008
...from how to select the best ingredients to essential storing, preparation and cooking techniques.

~ Also published as 'A Cooks Guide to Healthy Whole Foods' and, as part of a larger compendium, 'The Practical Encyclopedia of Whole Foods'.

'Learn about the key health benefits and the traditional healing qualities of a fabulous range of organic and unprocessed foods.
The food directory includes all types of fruits, vegetables, herbs and spices, pulses and grains, cooking oils, soya bean products, pasta and noodles, as well as dairy products such as soft and hard cheeses, yoghurt, eggs, cream and milk.
Also includes advice on how to reduce fat and increase dietary fibre, and an invaluable table of the essential vitamins and minerals, what they are, what they do and the best vegetarian source for each one.'

128 high quality shiny pages, split over chapters:

* The Whole Food Kitchen
* Fruit
* Vegetables
* Herbs
* Sprouted Seeds, Pulses and Grains
* Sea Vegetables
* Cereal Grains
* Legumes
* Dairy Foods and Alternatives
* The Store Cupboard

with an introduction and an index.

Written in typical encyclopedia-type format...so in a relatively small print...this is a useful reference book with a few recipes dotted throughout.

Recipes include:

* Baked Apples
* Basic Vegetable Stock
* Mixed Cabbage Stir-Fry
* Pesto
* Rolled Sushi with Mixed Filling
* Making a Simple Risotto
* Lemon Barley Water
* Herb Omelette
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