Whole Food Facts
The Complete Reference Guide
$55.58
- Paperback
296 pages
- Release Date
6 January 1996
Summary
This easy-to-read compendium is an indispensable guide to meal planning, cooking, and shopping for both the beginner and the experienced whole food cook. From amazake and arugula to shiitake and teff, Evelyn Roehl offers the most up-to-date information on buying and cooking with whole foods. The familiar as well as the exotic in fruits and vegetables, dairy products, grains and legumes, oils, and sweeteners are discussed in detail in this A-Z reference guide no kitchen should be without.
…Book Details
| ISBN-13: | 9780892816354 |
|---|---|
| ISBN-10: | 089281635X |
| Author: | Evelyn Roehl |
| Publisher: | Inner Traditions Bear and Company |
| Imprint: | Healing Arts Press |
| Format: | Paperback |
| Number of Pages: | 296 |
| Edition: | 2nd |
| Release Date: | 6 January 1996 |
| Weight: | 735g |
| Dimensions: | 21mm x 204mm x 254mm |
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Critics Review
“A book that is not only useful but beautiful…It gives an astonishing amount of information about thousands of fruits,nuts, grains, oils, beans, and vegetables.” * Health World *
“When faced with spelt, kamut, and bulgur at your local co-op do you know what they are and how to cook them? If you’ve been avoiding tempeh, miso, and shoyu for the same reason, you probably need this book. This is not a cookbook - there are no fancy recipes - but the encyclopedic knowledge it contains should encourage the serious whole food enthusiast.” * Rosemary Jones, Common Ground *
Evelyn Roehl
Evelyn Roehl, researcher and writer, was co-founder and director of the Food Learning Center in Seattle, Washington.
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