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Natural Gourmet Paperback – February 13, 1991


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Frequently Bought Together

Natural Gourmet + Food and Healing + The Whole-Food Guide to Strong Bones: A Holistic Approach (The New Harbinger Whole-Body Healing Series)
Price for all three: $47.05

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Product Details

  • Paperback: 336 pages
  • Publisher: Ballantine Books (February 13, 1991)
  • Language: English
  • ISBN-10: 0345370287
  • ISBN-13: 978-0345370280
  • Product Dimensions: 9.1 x 5.9 x 0.8 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #546,383 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Colbin's imaginative vegetarian recipes borrow ingredients and methods from cuisines as diverse as Japanese (shoyu consomme with enoki mushrooms), Italian (asparagus risotto) and American (apple-cranberry pie). Encouraging a balanced diet based on whole foods--mainly beans, grains and greens--Colbin uses seasoning to broaden our horizons. The founder and director of the Natural Gourmet Cooking School in New York, she eschews most dairy products, white sugar and meat, but approves of fish and light, whole-grain desserts (some of the latter include eggs and butter). And, influenced by macrobiotic nutrition, Colbin ( The Book of Whole Meals ; Food and Healing ) suggests a new method for achieving needed nourishment. "I am inclined to philosophy," she writes, "and an eating style based on firm philosophical principles makes more sense to me than one based on constantly changing scientific data." In her Chinese-derived "Five-Phase Theory of Eating," less practical than Colbin's more traditional prescriptions, foods are categorized into one of five "phases" (wood, fire, earth, metal, water), with meals composed of foods from each. Author tour.
Copyright 1989 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

From Library Journal

Colbin, author of several popular cookbooks, created these recipes with students at her Manhattan cooking school. She has developed a Western macrobiotic cuisine, emphasizing whole foods and natural ingredients. Her expertise is evident, but many of her dishes will most likely appeal to strongly committed vegetarians; and her Five Phase Theory of menu balancing seems questionable. Still, any vegetarian collection should add this.-- JS
Copyright 1989 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

More About the Author


Annemarie Colbin, Ph.D., has been called "a maverick nutritional theorist" (1986) because of her original, unconventional and practical points of view about using fresh, whole, natural, real foods as the basis for a healthy diet. Interestingly, the whole mainstream has shifted in her direction, so she is no longer such an outsider. The school she founded on her principles in 1977, known as The Natural Gourmet Institute for Health and Culinary Arts, has been a major resource for people interested in a career in healthful cooking for more than 30 years. Website: www.naturalgourmetinstitute.com.


Her 20+-year bestseller Food and Healing, is used as a textbook in natural healing schools. She expressed her points of view in her other books, and in her numerous articles, columns, interviews and classes. Her latest book is "The Whole-Food Guide to Strong Bones - a wholistic approach."

Dr Colbin is a health educator and an award-winning writer, consultant and lecturer; she has won awards for her writing, her business activities, and her teaching. She has taught at Empire State and Touro Colleges, at the Open Center, and yearly at the Institute for Integrative Nutrition, as well as regularly at the NGI. Dr Colbin offers private wellness consultations, and is generally recognized as an expert in the uses of food for health. Website: www.foodandhealing.com.

Customer Reviews

4.7 out of 5 stars
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I have learned a lot from this book about proper eating.
Joanne
I lost my original copy of this book during a move, so now I'm buying a new one, along with two other of her newer books.
Elaine B. Mack
It has recipes that range from simple to quite complex, and some of them are pure gems.
Julie H. Rose

Most Helpful Customer Reviews

23 of 23 people found the following review helpful By jumpy1 on September 10, 2001
Format: Paperback
This is a great follow-up to The Book of Whole Meals, because the food gets more creative. The first part of the book explains how to balance meals using the Chinese 5-Element system, which really helps in overcoming cravings for junk foods. They also label the recipes so you can figure out how to fit them into the system. I have to admit I've mainly used the book for this purpose. For the recipes, I adjusted them to suit my own taste, and found them satisfying.
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11 of 13 people found the following review helpful By Tiffany on October 23, 2002
Format: Paperback
This is a great cookbook. The pumkin pie crust is wheat free and it tastes great. It's always a hit at the holidays, and the pumkin pie part of the recipe is dairy free, this recipe is so nutritious that you can eat it anytime. The entire book has some great solutions. And if you are in NYC you should try to take a class at Ann Marie's Cooking School.
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3 of 3 people found the following review helpful By Elaine B. Mack on December 7, 2008
Format: Hardcover Verified Purchase
This is a superb book! I first discovered Anne Marie Colbin's "Natural Gourmet" back in 1990 while cooking for a friend who had chronic fatigue syndrome. I cooked at least 80% of the recipes for her, and in the process learned a lot about how simple good and healthy food can be to prepare. I learned about the Chinese Five Phases, which have influenced my cooking and eating styles for almost 20 years now. I lost my original copy of this book during a move, so now I'm buying a new one, along with two other of her newer books. The salad recipes are really remarkable, with creative, tasty, and surprisingly simple ingredients. A great book, pure and simple!
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2 of 2 people found the following review helpful By Julie H. Rose on July 5, 2009
Format: Paperback
This is a truly wonderful cookbook. I turn to it again and again. It has recipes that range from simple to quite complex, and some of them are pure gems. The tricolor pate is simply one of the finest recipes I've ever encountered and worth the price of the book alone. The tofu quiche is the best I've ever made, and can be varied in many ways. This book expanded my use of some less-used, though still common, herbs and spices. I discovered a love of marjoram, summer savory, and ginger used in unusual ways from its pages.

I could go on for paragraphs singing the praises of this vegan cookbook. And, I'm not even a vegetarian! Buy it. Your taste buds will thank you.

One caveat: the white bean pate is perhaps one of the worst recipes I've ever used. It's an anomaly amongst an otherwise stunning collection of healthy and original recipes.
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2 of 2 people found the following review helpful By Aari Seitz on November 16, 2008
Format: Paperback
AnnMarie Colbin's book is delicious - I bought my first copy when it was published and cooked 75% of the dishes - always a great review from friends who taste-tested! When I moved, it stayed in the moving box for quite some time - the mice enjoyed the pages of recipes as much as I and my friends did!!!! Hence, my ordering a new copy. My kitchen cannot be without this book for an extended period of time and neither should yours.
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By larry clipperton on November 17, 2013
Format: Paperback Verified Purchase
seems to be not directed in any one direction for food nutrient values or sense for what to do or not do nutritionally.
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