Health-Healing Health Studies Whole Food Bible

Whole Food Bible

Whole Food Bible
Catalog # SKU0586
Publisher TGS Publishing
Weight 1.00 lbs
Author Name Chris Kilham
 
$19.95
Quantity

Description

Whole Food Bible
How to Select and Prepare Safe Healthful Foods

by Chris Kilham & Igor Vilevich Zevin



The latest findings on food additives, processing, and preservation methods are presented to enable people to select and prepare the healthiest food possible. The Whole Food Bible, first published in 1991 with more than 35,000 copies sold, is a handy guide for both the experienced and beginning cook with more than 100 simple, healthy, and delicious recipes.


For 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.
About the Author
Chris Kilham, vice chairman of the Organic Food Alliance and former vice president of marketing for Bread & Circus Wholefood Supermarkets, is the author of The Five Tibetans and Kava: Medicine Hunting in Paradise. He lives in Massachusetts.

"Armed with this answer book, anyone can be more confident in the war against the food industry's empty calories and empty promises."
Katherine Wolff, Natural Health


Contents

How to Select & Prepare Safe, Healthful Foods
Acknowledgments
Part One: Whole Food Bible
1. What's Happened to Food?
2. Sustainable Agriculture
3. Eco Report: Pesticides
4. Grains
5. Beans and Sprouts, Nuts and Seeds
6. Eco Report: Food Irradiation
7. Vegetables and Fruits
8. Dairy Products: Milk, Cheese, and Eggs
9. Eco Report: Bacterial Food Contamination
10. Meats
11. Fish and the Fruits of the Sea
12. Eco Report: Water
13. Oils
14. Sweeteners
15. Salt, Herbs, and Spices
16. Eco Report: Chemical Food Additives
17. Reading a Food Label
18. Flours and Baking Products
19. Packaged Foods
20. Beverages
Part Two: Recipes

Appetizers
Soups
Salads
Pasta
Vegetarian Entrees
Fish & Shellfish
Meats & Poultry
Side Dishes
Vegetables
Sauces & Dressings
Breads
Desserts
Beverages
Breakfast & Lunch
Menus
Appendix 1: Resources
Appendix 2: References
Index

Softbound, 8x10, 406 pages

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