Cooking maven M.F.K. Fisher gave her approval to these 1,300 high-fiber, low-fat, low-sugar, and low-salt vegetarian recipes. And for someone who lived for flavorful food, that's sure saying something. The Goldbecks have been fixtures in the American whole-foods movement for more than a decade, and here they have thoroughly succeeded with their goal of creating "mouth-watering food that tastes great and happens to be healthful."
They call the whole-foods diet a "Darwinian" one because it's similar to the diet that our ancestors followed 50,000 years ago--"foods provided by our habitat." The Goldbecks write, "Just as we cannot put unleaded gasoline in our 1950 Chevy pickup and expect it to run efficiently, modern technological foods may be inappropriate for our prehistoric bodies." The simplicity of this theory is outstanding, although rushed lifestyles and the ubiquity of convenience foods make it easy to eat overprocessed, unnutritious junk at every meal. With most of its delicious recipes utilizing seven or fewer ingredients, however, American Wholefoods Cuisine can help you take the plunge into a healthier way of feeding your body.
From Publishers Weekly
When it was originally published in 1983, this cookbook was an innovation, spreading the gospel of meatless living and whole grains to a country that still believed in juicy steaks and buttered potatoes. Recently reissued, the volume no longer seems ground-breaking; tofu and brown rice are workaday ingredients, and the phrase "Whole Foods" suggests an upmarket grocery store more than a healthful way of eating. Nevertheless, this book maintains its appeal by including simple, tasty recipes, globally inspired and easy to prepare. Pissaladiere Nicoise, a French pizza-like pastry, is a delicious snack, light on the cheese but heavy on the peppery spices. Mexican Corn Soup, which the authors call a "minor protein," is creamy and fiery at the same time. And while Stuffed Cabbage Stroganoff takes its cues from Russia, the ingredients (including soy sauce and nonfat dry milk powder) make the final product taste strictly American-yet still delicious. Desserts are virtuous but tasty; it's hard to argue with Fresh Peach Cake, even if the recipe does substitute honey and maple syrup for sugar. There are no photographs in the book, however, and few illustrations, so whether or not that cake is supposed to be brown on the bottom is anyone's guess.
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