Author: Natural Gourmet
Publisher: Clarkson Potter
ISBN: 1524759813
Category : Cooking
Languages : en
Pages : 354
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Book Description
From the leading health-focused culinary school comes a comprehensive natural foods bible that shares forty years' worth of tools and techniques for more than 150 health-supportive recipes. In its forty-year history, Natural Gourmet has trained many natural food chefs in the art of healthy cooking. Their curriculum emphasizes local ingredients and the philosophy of using food as medicine. Now, in their very first cookbook, Natural Gourmet reveals how to utilize whole seasonal ingredients in creative and delicious ways. You'll learn about methods for sourcing sustainable ingredients, principles of nutrition, and much more. Every recipe is perfect for anybody wanting to eat a little healthier, whether to adhere to a specific diet, to do better for the earth, or just to feel better.
Author: Debra Stark
Publisher: Keats Publishing
ISBN: 9780879838034
Category : Cooking (Natural foods)
Languages : en
Pages : 0
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Book Description
Includes over 250 recipes for wholesome appetizers, soups, salads, main dishes, breads, and desserts.
Author: Annemarie Colbin
Publisher: Ballantine Books
ISBN: 0307833135
Category : Body, Mind & Spirit
Languages : en
Pages : 384
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Book Description
Yes, you are what you eat. For everyone who wonders why, in this era of advanced medicine, we still suffer so much serious illness, Food and Healing is essential reading. “An eminently practical, authoritative, and supportive guide to making everyday decisions about eating that can transform our lives. Food and Healing is a remarkable achievement.”—Richard Grossman, Director, The Health in Medicine Project, Montefiore Medical Center Annemarie Colbin, founder of New York's renowned Natural Gourmet Cookery School and author of The Book of Whole Meals, argues passionately that we must take responsibility for our own health and rely less on modern medicine, which still seems to focus on trying to cure rather than prevent illness. Eating well, she shows, is the first step toward better health. Drawing on an impressive range of thinking—from Eastern philosophy to current medical journals—Colbin shatters many myths not only about the “Standard American Diet” but also about some of the quirky and unhealthy food fads of recent years. What emerges is one of the first complete works on: • How food affects our moods • The healing qualities of specific foods • The role of diet in preventing illness • How to tailor a diet approach that is right for you “I recommend it to my patients. . . . It's an excellent book to help people understand the relationship between what they eat and how they feel.”—Stephen Rechtstaffen, M.D. Director, Omega Institute for Holistic Studies “Have a look at this important, well-thought-out book.”—Bon Appetit
Author: Annemarie Colbin
Publisher: Ballantine Books
ISBN: 0345370287
Category : Cooking
Languages : en
Pages : 337
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Book Description
Annemarie Colbin learned early of the important relationship between food and health: having grown up in a vegetarian household, she spent many years integrating Eastern eating philosophies with Western habits, studying the works of everyone from J.I. Rodale and George Ohsawa to Julia Child and James Beard. With The Natural Gourmet, Colbin takes her ideas about healthful eating a step further with meals that nourish body and soul, and that are elegant enough to serve to company. The recipes included in The Natural Gourmet are the result of a collaborative effort by Colbin and ten students from her Natural Gourmet Cookery School in Manhattan. Each recipe is classified according to the Chinese Theory of the Five Phases, making it easy to combine the various courses to create a balanced, harmonious meal. Among the delicious dishes you'll find are: -- Curried Apple-Squash Bisque -- Mushrooms Stuffed with Garlic and Rosemary -- San Franciscan Pizza -- Lissa's Homemade Black Pepper Pasta with Scallion-Butter Sauce -- Stuffed Cabbage Rolls -- Jalapeno Corn Bread -- Japanese Red Bean Soup -- Lentil Croquettes -- Potato-Cabbage Casserole with Dill -- Black Bean Salad with Corn and Red Pepper -- Pasta Salad with Zucchini and Chick-peas -- Poached Salmon Fillets with Mock Hollandaise -- Almond Flan with Raspberry Sauce -- Ginger Lace Cookies -- Orange Loaf with Walnuts -- and many more All the recipes are in keeping with Colbin's belief that food should be whole, fresh, local, and seasonal -- and, of course, delicious. Much more than simply a cookbook, The Natural Gourmet presents a combination of food preparation and philosophy that come together in a plan for healthful and graceful living.
Author: Jordan Bourke
Publisher: Ryland Peters & Small
ISBN: 9781849755603
Category : Cooking
Languages : en
Pages : 0
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Book Description
Following on from his bestselling cookbook The Guilt-Free Gourmet, chef Jordan Bourke is back in the kitchen dishing up more of his signature indulgent yet ‘guilt free’ food. Forget about fasting and denial, The Natural Food Kitchen is a new approach to food and cooking, proving that wholesome food does not have to be bland and unexciting. Showcasing fresh and wholefood ingredients, Jordan’s recipes offer vibrant, seasonal dishes that are made using naturally healthy alternatives to refined flours, fats and sugar cane, so there is no missing out. The emphasis is on healthy everyday food for everyday people, using wholesome alternatives to refined ingredients, rather than ruling out food groups entirely. The result is a mouth-watering collection of classical and globally-inspired recipes with an innovative healthy twist. These everyday dishes will have a broad appeal, from parents looking for new and healthy recipes to eat with their family and friends, to the modern foodie, who knows good food, travels far and wide and places just as much importance on their health and well being, as they do on taste and instant gratification. From abundant salads, using only the best seasonal produce, to sustainably caught fish and meat dishes using exotic herbs and spices inspired by Jordan’s travels, and indulgent desserts that no one would ever believe are nutritious, this cookbook aims to satisfy the ever-increasing demand for food that is not just beautiful to look at and delicious to eat, but good for you as well.
Author: Annemarie Colbin
Publisher: Ballantine Books
ISBN: 0307833143
Category : Cooking
Languages : en
Pages : 238
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Book Description
"It is difficult to imagine a better course for practicing, would-be, or even part-time vegetarians," said The New York Times of Annemarie Colbin's cooking classes. And, in this book, the founder of the successful Natural Gourmet Cookery School in New York City offers a whole year's worth of her popular classes. The Book Of Whole Meals -- Provides a sound holistic nutritional philosophy on which to base your food choices -- Gives thorough instructions on how to set up a kitchen and a well-stocked pantry -- Offers varied menus for each season: dozens of whole breakfasts, lunches; and dinners, using the fruits and vegetables of the season -- Shows how to make quick meals with leftovers, without sacrificing taste or nutrition -- Teaches you how to maximize efficiency and grace in the kitchen with time-saving hints for organizing every step of food preparation...and more! Voted one of ten best cookbooks by New Age Journal readers.
Author: Bryant Terry
Publisher: 4 Color Books
ISBN: 1984859722
Category : Cooking
Languages : en
Pages : 321
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Book Description
A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry. WINNER OF THE ART OF EATING PRIZE • JAMES BEARD AWARD NOMINEE • ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle, Boston Globe • ONE OF THE BEST COOKBOOKS OF THE YEAR: The Washington Post, Time Out, NPR, Los Angeles Times, Food52, Glamour, New York Post, Minneapolis Star Tribune, Vice, Epicurious, Shelf Awareness, Publishers Weekly, Library Journal “Mouthwatering, visually stunning, and intoxicating, Black Food tells a global story of creativity, endurance, and imagination that was sustained in the face of dispersal, displacement, and oppression.”—Imani Perry, Professor of African American Studies at Princeton University In this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork. As much a joyful celebration of Black culture as a cookbook, Black Food explores the interweaving of food, experience, and community through original poetry and essays, including "Jollofing with Toni Morrison" by Sarah Ladipo Manyika, "Queer Intelligence" by Zoe Adjonyoh, "The Spiritual Ecology of Black Food" by Leah Penniman, and "Foodsteps in Motion" by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Okra & Shrimp Purloo from BJ Dennis, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. Visually stunning artwork from such notables as Black Panther Party creative director Emory Douglas and artist Sarina Mantle are woven throughout, and the book includes a signature musical playlist curated by Bryant. With arresting artwork and innovative design, Black Food is a visual and spiritual feast that will satisfy any soul.
Author: Matt Stone
Publisher: Allen & Unwin
ISBN: 1952534550
Category : Cooking
Languages : en
Pages : 240
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Book Description
How do you cook irresistible food without harming the planet? It's all about adopting new habits - opening your eyes to local foods and making the best of them, reducing waste by using every last bit of each ingredient, and enjoying well-raised meat and fish (while saving the bones to make the best broth ever!) Try your hand at traditional techniques that have become popular again - yoghurt-making, preserving, pickling and fermenting. The bonus is that you'll be producing delicious food that just happens to be good for you, too. Matt Stone, one of Australia's brightest young chefs, is a passionate advocate of zero-waste cooking and ethical food, and an even bigger fan of a cracking meal. Whether it's a nourishing breakfast, a quick weeknight meal or a feast for friends, Matt shows how creating sustainable food that's full of flavour is easier than you think.
Author: Debra Stark
Publisher: Debras Natural Gourmet
ISBN: 9780974262703
Category : Cooking
Languages : en
Pages : 340
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Book Description
Author: Annemarie Colbin
Publisher: New Harbinger Publications
ISBN: 1608825892
Category : Health & Fitness
Languages : en
Pages : 282
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Book Description
It's essential to maintain strong bones to keep an active lifestyle, but aside from taking a daily calcium supplement, is there really anything you can do to improve your bone health? With this complete program for stronger bones created by health educator Annemarie Colbin, you'll learn the best foods to eat to build bone mass and find out which foods actually weaken bones. In The Whole-Food Guide to Strong Bones, you'll also discover how exercise and finding personal balance can improve your health and prevent fragility fractures, menopause-related bone loss, and osteoporosis. Learn: •What puts you at risk for bone fracture •Why medication and estrogen therapy may not work for you •How the nutrients in whole foods build bone mass •85 easy recipes that maximize the bone-building effects of whole foods
