The Whole Foods Market Cookbook and over one million other books are available for Amazon Kindle. Learn more
Qty:1
  • List Price: $25.95
  • Save: $7.19 (28%)
FREE Shipping on orders over $35.
Only 12 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
Add to Cart
FREE Shipping on orders over $35.
Condition: Used: Good
Comment: Eligible for *FREE* super saver shipping. Amazon customer service with delivery tracking. A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, or very small tears. Binding has minimal wear, and some pages show signs of use. Occasionally these may be former library books. CD may NOT be included!
Add to Cart
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

The Whole Foods Market Cookbook: A Guide to Natural Foods with 350 Recipes Paperback – August 20, 2002


See all 5 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Paperback
"Please retry"
$18.76
$7.28 $0.01
Unknown Binding
"Please retry"


Frequently Bought Together

The Whole Foods Market Cookbook: A Guide to Natural Foods with 350 Recipes + The Rodale Whole Foods Cookbook: With More Than 1,000 Recipes for Choosing, Cooking, & Preserving Natural Ingredients + The New Whole Foods Encyclopedia: A Comprehensive Resource for Healthy Eating
Price for all three: $56.82

Buy the selected items together

NO_CONTENT_IN_FEATURE

Image
Looking for the Audiobook Edition?
Tell us that you'd like this title to be produced as an audiobook, and we'll alert our colleagues at Audible.com. If you are the author or rights holder, let Audible help you produce the audiobook: Learn more at ACX.com.

Product Details

  • Paperback: 464 pages
  • Publisher: Clarkson Potter; 1 edition (August 20, 2002)
  • Language: English
  • ISBN-10: 0609806440
  • ISBN-13: 978-0609806449
  • Product Dimensions: 1.3 x 7.5 x 9.2 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (47 customer reviews)
  • Amazon Best Sellers Rank: #92,863 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

The first Whole Foods Market, selling only minimally processed natural and organic products, opened in 1980. In response to all the customers who ever asked, "How do I cook this?", chef Steve Petusevsky and the Whole Foods Market team members present The Whole Foods Market Cookbook, an enormous collection of healthy recipes, filled with comprehensive explanations and descriptions.

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

The Whole Foods Market has been a pioneering natural-foods-oriented alternative supermarket since it opened in 1980, and their broadly appealing cookbook reflects a gourmet approach to healthy food. Appetizers such as the Spicy Chickpea Patties with Cilantro, Lime and Chilies and such soups as Sweet Potato, Corn and Kale Chowder have flavor kicks often missing from other health-conscious cookbooks. One-Pot Meals such as Spicy Mac and Cheese and Thai-Style Green Curry Chicken abound, along with hearty salads and sandwiches like the Mediterranean Tuna Salad and the Mushroom Goat-Cheese Quesadillas. Naturally, there are plenty of vegetarian and vegan recipes, such as Kung Pao Tofu and vegan French Onion Soup. Main courses such as Athenian Chicken Roll-Ups, Lime Seared Scallops over Baby Spinach and Firecracker Shrimp emphasize fish and white meats. Sauces and dips such as the low fat Buttermilk Ranch dressing and the Spinach Artichoke dip double as marinades or toppings. The uneven Cooking with Kids chapter is sandwiched between some great smoothie and drink recipes, and to cap it off there's a dessert chapter with Lemon Lime Bars and Unbaked Brownies. Recipes include nutritional information. A glossary and information panels throughout the book explain how to do everything from storing chilies to keeping vegetables from losing their color. This ambitious book is one of few that both vegetarians and omnivores keen on gourmet-quality organic foods will embrace.
Copyright 2002 Cahners Business Information, Inc.

More About the Author

STEVE PETUSEVSKY, ' CIA graduate 77, is widely known as a pioneer in the pairing of health and exceptional taste. His culinary studies have taken him across the globe in search of innovative and authentic cooking techniques. Robust earthy flavors and vibrant cuisines capture the influence and unique reinterpretations of ethnic dishes he is famous for creating.

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)

Customer Reviews

I've loved every recipe I've tried so far.
Kathy Lynn
The recipes in this book were not proofread/trialed very well.
Plano Geek
This book is a wonderful reference for any cookbook library..
Mary Seale

Most Helpful Customer Reviews

177 of 183 people found the following review helpful By A Customer on January 15, 2003
Format: Paperback
I've been a regular shopper at Whole Foods Market for years and I've been waiting for the company to put out a cookbook with some of their own great recipes, like Ed's Tantalizing Tofu, for the home cook. So when this book finally appeared, I was one of the first in line for it. Unfortunately, it's not what I'd hoped for.
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.
3 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
119 of 122 people found the following review helpful By villekulla on June 23, 2003
Format: Paperback
This is a beautiful cookbook, with a few very good recipes--Fragrant Ginger Lime Chicken Fingers and Southwest King Ranch Casserole among them. Unfortunately, these are far outnumbered by the recipes that simply do not work, especially those involving the delicate manufacture of dough. At first I thought I had it wrong, but over the course of repeated failures, I realized that the problem was in the testing and/or proofreading. And it's not just dry measures; the text of one recipe calls for onions, when it means potatoes. Several re-readings later, I finally cracked the code. I sincerely hope that the authors try again to get it right. The tragedy is how close they came...
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
66 of 69 people found the following review helpful By Kayla Pruett on April 20, 2005
Format: Paperback Verified Purchase
...but I have to agree with the other reviewers who said that the recipes fall short. Many of them sound absolutely delicious, but I have found many errors and in recipes where there are no obvious errors, I often have to make adjustments to the seasonings or ingredients (for example, I made the Lemon Tahini Sauce tonight to go with the baked Falafel Balls...the falafel balls recipes is missing a step, and the lemon tahini sauce calls for way, way too much tahini and the end product is not what the recipe describes. I could fix both mistakes, but I shouldn't have to). I wish they would do some heavy revising to this cookbook, because it has so much promise.
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
43 of 48 people found the following review helpful By butterfly beach on October 12, 2006
Format: Paperback
This is an amazing cookbook but for the 100 or so needed corrections that Whole Foods has listed on its website. I could read this book for hours, it really has some delicious and creative healthful recipes. Unfortunately, I've learned not to go beyond READING it, as I've wasted grocery cash and time finding out that the proof (reading) was not in the "putting" for Whole Foods editorial staff! Wait till the much-needed revised edition comes out!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
41 of 47 people found the following review helpful By A Customer on December 7, 2002
Format: Paperback Verified Purchase
As a vegetarian for 12 years and a former Whole Foods Market Team Member for five years, I think this book is a great representation of what Whole Foods Market food is about. Other reviewers have pointed out that some of the recipes are high in fat or sodium. As a former TM and cheese specialist, I can assure you that though some Whole Foods customers do follow an ascetic diet, (and the stores offer many items in accordance with that practice) that has never been the focus of the company when it comes to food. To think that WFM serves just that "health food" customer is to really miss the mark. Full flavor, small producers, specialty items, and natural ingredients are what WFM food is about, not low-fat, low-sodium cuisine.
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 ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
10 of 10 people found the following review helpful By Lorraine Cannici on May 7, 2009
Format: Paperback Verified Purchase
I knew the copyright of the book, but I just assumed I would find what I found on the salad bar. I was disappointed. They need to do an update of this book
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
12 of 14 people found the following review helpful By danica21 on July 12, 2004
Format: Paperback
I have made six or seven recipes out of this book--mostly soups and vegetables. They have all turned out quite good, and popular with my non-health-food-eating friends as well. The Spicy Mung Bean Soup, Asian Braised Greens, and Red Beans and Rice are particularly delicious. The tips on natural cooking in the beginning are excellent, and make stepping into the kitchen a fast and simple operation. The book is also consistent with the rules of cuisine and flavor-building, and the recipes are geared towards maximum flavor enhancement (someone put a lot of thought into these). Use of sea salt (commonly recommended by naturopaths as 'healthier' b/c it contains natural iodine) may make things too salty--try using kosher salt instead in the recipes. Use of fresh spices, not old ones that have been hanging around the kitchen for years, is a must. And of course, only the freshest produce. This book is great to have around as a fast reference for a healthy meal because the recipes are simple for the most part, sound delicious when you read them and therefore tempt you to cook them, and ultimately the food is good for you. An added benefit is that you can easily refer to it if you forget your ingredients list when shopping at Whole Foods, as they stock it in the book section. It's one of my most frequently used cookbooks (although a little pricey for a paperback). Definitely a good buy if you like this kind of cuisine, and have a modest understanding of cooking.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews

Search