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The Whole Foods Market Cookbook: A Guide to Natural Foods with 350 Recipes Paperback – August 20, 2002
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Many of the recipes are longtime customer favorites. The "Big and Small Salads" chapter includes Sonoma Chicken Salad, a bestseller made with sweet red grapes, crunchy pecans, and a creamy, sweet-and-sour poppy seed dressing. Thirty-five soups and chilis include a heartwarming Roasted Corn Poblano Chowder and a rich, fragrant Sweet Potato Chili. There are a multitude of vegetarian and vegan recipes in every chapter, all clearly marked, and even if that's not what you're looking for they'll have you thinking differently about healthy eating. Try the vegan Lentil and Mushroom Tagine, a traditional Moroccan stew, or the vegetarian Spicy Roasted Eggplant with Sesame Honey, delicious as a side dish or sandwich topping, or as a main course served with noodles or rice.
If you've ever looked for more ways to use tofu (try the Kung Pao), seitan, millet, quinoa, or mung bean sprouts, or if you'd rather make meals heavy on flavor and nutrition and light on fat and artificial additives, The Whole Foods Market Cookbook offers 350 delicious, well-tested solutions. --Leora Y. Bloom
From Publishers Weekly
Copyright 2002 Cahners Business Information, Inc.
More About the Author
Chef Steve has been the National Director of Creative Food Development for Whole Foods Market. He wrote the book on natural foods, quite literally. He is the author of The Whole Foods Market Cookbook - a Guide to Natural Foods with 350 Recipes published by Clarkson Potter in the fall of 2002. For more than a decade, Chef Steve has had an influence on the natural foods retail industry as a professional consultant. Additionally, he worked closely with top international companies in menu research, new product development, ideation, and natural food marketing.
Chef Steve is also a celebrated food journalist with a vast readership. He writes special features for Cooking Light, and for more than four years, he was a contributing editor to Cooking Light, with a monthly column entitled "Inspired Vegetarian." His work has been featured in Health, Fine Cooking, the LA Times Syndicate, Food & Wine, and Restaurant Hospitality. He is a graduate of the prestigious Culinary Institute of America in Hyde Park, New York where he was awarded a fellowship and served as Chef Instructor. His forthcoming books, The Diabetes Vegetarian Cookbook and Sizzle and Smoke: Diabetes Friendly Recipes for Charcoal, Gas and Stovetop Grills will be published by the American Diabetes Association in 2013 and early 2014. (City, State)
Top Customer Reviews
I have no complaints about the ingredients list, that's why I shop at WFM -- beautiful fresh, organic produce, all varieties of grain and pasta products, and a wide assortment of gourmet and International foods not found in other stores. For many of my favorite cookbooks [like Nina Simonds' Asian Noodles] Whole Foods Market provides one-stop shopping.
The problem I have with the book is that of the half-dozen or so recipes I tried, I had to make repairs midway through the making, or the flavors or ingredients didn't come together as I expected, or the end product just plain didn't taste good. I was left with beautiful food made into lousy meals.
If you're looking for great-tasting recipes tailor-made for WFM shoppers, I'm afraid you'll have to wait a little while longer. This one should be sent back to the test kitchen.
The cookbook has a great range of appealing and store-tested recipes with strong vegetable components and an international flavor palette. The recipes are quite accessible for the book's intended audience and aren't overly complicated or long--they focus on getting the best out of fresh ingredients with a minimum of fuss. This is where home cooking should be going. There may be ingredients that are not in average home pantries, but as a WFM cookbook, that's as it should be.
There are lots of vegetarian and vegan recipes, though vegans may want to check out the book in person (as is usually the case) to make sure they're getting enough recipes for things they will enjoy. Even the meat recipes give tips on how the marinade or seasoning can be used for non-meat items.
For those with a little trepidation in approaching unfamiliar ingredients, there is a great glossary in the back of the book as well as some nice menu suggestions. The other appendices are a small wine guide and a cheese guide.Read more ›
Most Recent Customer Reviews
Good, but would've liked to see more recipes for my faves at the salad and hot food bars.Published 1 month ago by BestfieldMom
I ordered this cook book in an effort to perfect a couple of ready made items sold at Whole Foods. I am so glad I did. There are so many good recipes in this book. Read morePublished 2 months ago by Lisa Dreyer
Awesome recipes, took one star away because there are no pictures.Published 3 months ago by shoppingsfun!
Many recipes to try in this cookbook. I read through them all the other day, and will add several to my recipes. Read morePublished 7 months ago by rose thyme
Love the recipes! I've been cooking a long time and it still introduced some great healthy new ideas!Published 11 months ago by Me
Lots of great recipes! Have tried a few and at about 90% 'would make again'. But that's what buying great cookbooks is all about. Read morePublished 11 months ago by Doitmyself