The Food Combining Cookbook: Over 70 Simple, Healthy Recipes for Every Occasion (The Healthy Eating Library) (Paperback)

~ Patrizia Diemling (Author), Gilly Love (Author)

Product Details

• Paperback: 96 pages
• Publisher: Lorenz Books (September 1998)
• Language: English
• ISBN-10: 1859676685
• ISBN-13: 978-1859676684
• Product Dimensions: 11.8 x 9 x 0.5 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 4.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #920,440 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

55 of 56 people found the following review helpful:

3.0 out of 5 stars A bit disappointing, but still useful, October 7, 1999

By A Customer

I have a mixed opinion of this cookbook. On the positive side, it's attractive and easy-to-follow, and the recipes I've tried were tasty. On the other hand, many regular cookbooks have equally good recipes for grilled meats, seafood, and salads. The challenge for food combiners is to put these dishes together to make a satisfying meal. I find protein meals especially tricky, and I'm on the lookout for ways to use vegetables and nuts as a substitute for starches (e.g. lasagna made with chard leaves instead of pasta). The nut-flour crackers in this book are a good example; I just wish there were more such recipes. One further note: Many recipes in this book call for refined grains, and the illustrations show regular, white flour pasta. This is out of keeping with the rules of the Hay diet, which state that whole grains ONLY, and no sugar, should be used. Try using brown rice or whole grain pasta instead.

25 of 25 people found the following review helpful:

5.0 out of 5 stars Yummy. The best cookbook I've seen for years., January 8, 1999

By	[e-mail] (santa monica, ca) - See all my reviews

This book has made me forget about take-out and start cooking again. The concept of food combining works well here because the receipes are so delicious you don't miss eating protein with grains.

I particulary love the 'dry roasted vegetables' dish. Great for winter nights, especially combined with the 'seared scallops'. Each receipe that I have tried uses a unique blend of fresh ingredients that stimulate and delight the taste buds. All this and wholesome too. I feel like I'm doing my body a favor to cook from this book.

The layout which seperates the receipes into catagories ie: Appetizers and Soups, Meat and Poultry etc. makes the book easy to move around in and flip from one receipe to another during preparation and cooking. The photos of both the preparation steps and the final dish help the novice (like me) create a perfect meal. SD

9 of 9 people found the following review helpful:

4.0 out of 5 stars A Great Food Combining Cookbook, June 13, 2000

By	Jim Cochran (USA) - See all my reviews

This review is from: The Food Combining Cook Book (Healthy Eating Library) (Hardcover)

The recipies in this book are simple to make yet pleasing to the eye. They make use of readily available ingredients and ingredients that most people, espically health consicence people , already have in thier home.

What is great about this cookbook is that the recipies are for dishes that are "Gourmet" and could be used for entertaining as well as every day fair. The pictures in this book are mouthwatering.

There is not a lot of discussion about the theory of food combining in this book. If that is what you want, you might want to also buy one of the other books on food combining. This is a cookbook not a textbook.

This book is well worth the money.