The Whole Food Bible: How to Select & Prepare Safe, Healthful FoodsFor people concerned with the quality and integrity of the food they eat and who want to take the guesswork out of shopping, The Whole Food Bible provides a ready source of up-to-date information on all varieties of foods. The author details the latest findings on such topics as food irradiation, pesticides, and chemical food additives, enabling consumers to minimize their exposure to the hazards existing in many foods today. The author also provides extensive information on diet and nutrition and the benefits of eating foods that are organically grown and minimally refined. • New edition of the best-seller. • First published by Addison-Wesley in 1991, with more than 35,000 copies sold. • A handy guide for both the experienced and beginning cook. • More than 100 simple, healthy, and delicious recipes and a large assortment of tips on how to select and prepare delicious whole foods. |
Contents
WHATS HAPPENED TO FOOD? | 2 |
SUSTAINABLE AGRICULTURE | 10 |
ECO REPORT PESTICIDES | 14 |
GRAINS | 23 |
BEANS AND SPROUTS NUTS AND SEEDS | 31 |
ECO REPORT FOOD IRRADIATION | 38 |
VEGETABLES AND FRUITS | 41 |
DAIRY PRODUCTS MILK CHEESE AND EGGS | 52 |
RECIPES | 157 |
APPETIZERS | 159 |
SOUPS | 164 |
SALADS | 170 |
PASTA | 177 |
VEGETARIAN ENTREES | 181 |
FISH SHELLFISH | 186 |
HEATS POULTRY | 191 |
ECO REPORT BACTERIAL FOOD CONTAMINATION | 64 |
MEATS | 70 |
FISH AND THE FRUITS OF THE SEA | 81 |
ECO REPORT WATER | 92 |
OILS | 98 |
SWEETENERS | 105 |
SALT HERBS SPICES | 111 |
ECO REPORT CHEMICAL FOOD ADDITIVES | 116 |
READING A FOOD LABEL | 119 |
FLOURS AND BAKING PRODUCTS | 123 |
PACKAGED FOODS | 128 |
BEVERAGES | 144 |
Other editions - View all
The Whole Food Bible: How to Select & Prepare Safe, Healthful Foods Christopher S. Kilham No preview available - 1996 |
Common terms and phrases
½ cup ½ teaspoon acids apple bacteria baking beans beef boil bowl bread brown rice butter calories cancer canola oil carrots cereal cheese chemical chicken cholesterol chopped coffee color consumed contain cook corn cups water diet dietary dish dressing dried Drug eggs extra-virgin olive oil fiber fish flavor flour food irradiation fresh fruit garlic garlic cloves grains green ingredients label lemon juice low-fat maple syrup marinade meat medium heat milk minced minutes miso mixture natural noodles nutrients nutritional nuts olive oil onion orange organic oven parsley pasta peeled pepper percent pesticides pounds Preheat protein purée quinoa recipe refrigerator salad sauce sauté scallions sea salt seeds servings sesame simmer skillet sliced sodium soup soy milk sprouts stirring Sucanat sugar sweet sweeteners tablespoons tablespoons extra-virgin olive taste teaspoon teaspoon ground teaspoon sea salt tempeh toasted tofu tomatoes toxic vegetables vinegar vitamin wheat whole-grain whole-wheat wine yogurt