Book of Whole Meals
A Seasonal Guide to Assembling Balanced Vegetarian Breakfasts, Lunches, and Dinners: A Cookbook
Published on 17. July 2013
240 pages
978-0-307-83314-3 (ISBN)
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.
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Annemarie Colbin
Book of Whole Meals
A Seasonal Guide to Assembling Balanced Vegetarian Breakfasts, Lunches, and Dinners: A Cookbook
Book
10/1985
Ballantine Books Inc.
€17.30
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Person
Annemarie Colbin, PhD, was the founder of the Natural Gourmet Institute and the author of Food and Healing, The Book of Whole Meals, and The Natural Gourmet, which received a National IACP Seagram Book Award. Her work was featured in The New York Times, Good Housekeeping, Longevity, Natural Health, New Age Journal, and Vegetarian Times, and she made numerous media appearances. She died in 2015.
Content
- Intro
- Title Page
- Copyright
- Contents
- Foreword
- Preface
- Part I: The Theory
- A Kitchen Philosophy
- Where We Are Now
- Choosing Our Food
- "Natural" or "Artificial?"
- Nutrients: Quantity, Quality, and Proportion
- The Life Force in Foods
- Environment
- Time, Tradition, and Heredity
- Nutritional Individuality
- A Word of Caution
- Balance
- Understanding opposites
- Balancing the opposites
- The Acid-Alkaline Balance
- Intuition and Judgement
- Menu Planning
- General Guidelines
- Food Categories
- Whole Grain Cereals and Flours
- Beans and Other Legumes
- Vegetables
- Sea Vegetables
- Fruit
- Nuts and Seeds
- Condiments
- Oil
- Sweeteners
- Animal Foods
- Dairy Foods
- Beverages
- In the Kitchen
- Cooking: Why and How
- Setting Up the Kitchen
- Tools
- Cooking Utensils
- Kitchen Helpers
- Buying, Storing, and Preserving Food
- A Shopping List for the Beginner
- Storing Food
- Preserving Food
- Cutting Vegetables
- Special Situations
- Eating Away from Home
- If You Live Alone
- Entertaining
- The Art of Eating
- Part II: The Practice
- Preparing Whole Meals
- Using This Book
- Fall Meals
- Menu No. 1
- Menu No. 2
- Menu No. 3
- Menu No. 4
- Menu No. 5
- Menu No. 6
- Winter Meals
- Menu No. 1
- Menu No. 2
- Menu No. 3
- Menu No. 4
- Menu No. 5
- Menu No. 6
- Spring Meals
- Menu No. 1
- Menu No. 2
- Menu No. 3
- Menu No. 4
- Menu No. 5
- Menu No. 6
- Summer Meals
- Menu No. 1
- Menu No. 2
- Menu No. 3
- Menu No. 4
- Menu No. 5
- Menu No. 6
- Basic Beverage Recipes
- Homemade Bread
- Appendix
- Acknowledgments
- Bibliography
- Other Books by This Author
- About the Author
