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Cooking the Whole Foods Way: Your Complete, Everyday Guide to Healthy, Delicious Eating with 500 VeganRecipes , Menus, Techniques, Meal Planning, Buying Tips, Wit, and Wisdom Paperback – August 7, 2007

4.3 out of 5 stars 101 customer reviews

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Gluten-Free for Good: Simple, Wholesome Recipes Made from Scratch by Samantha Seneviratne
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Editorial Reviews

From the Back Cover

Christina Pirello takes the mystery out of preparing whole foods and adds a liberal sprinkling of fun. Out with processed and chemically enhanced food. Out with dairy, sugar and meat. In with whole grains, vegetables, fruit, beans and fish. From savory soups to innovative entrees and delectable desserts, Christina includes more than 500 recipes and ideas to make wholesome eating an everyday event. Along with great recipes, what this cookbook is really about is changing the way you think about the foods you choose. More than simple substitutions - brown-rice syrup instead of sugar, brown rice instead of white - Christina offers a cookbook that can change your life and how you live it day to day. With menu examples, tips on meal planning, a shopping guide, product-resource list and extensive glossary, Christina makes healthy eating a most delicious adventure.

About the Author

In 1983, Christina Pirello was diagnosed with an acute form of leukemia. With little prospect of help from conventional therapies, she turned to a nutritional program using a whole foods approach. Now, after more than 15 years cancer-free, Christina Pirello is the Emmy award-winning host of Christina Cooks! on National Public Television, teaching whole foods cooking classes and lecturing nationwide. Christina is the author of Cooking the Whole Foods Way, Christina Cooks, and, most recently, This Crazy Vegan Life. She and her husband publish a natural foods magazine, Macrochef.
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Product Details

  • Paperback: 368 pages
  • Publisher: HP Books; Revised ed. edition (August 7, 2007)
  • Language: English
  • ISBN-10: 1557885176
  • ISBN-13: 978-1557885173
  • Product Dimensions: 7.5 x 1 x 9.2 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (101 customer reviews)
  • Amazon Best Sellers Rank: #209,025 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
Anyone who is interested in incorporating whole grains and more veggies into their diet should have this cookbook in their kitchen! While their may be a few "exotic" ingredients to the newbies of macro/vegan cuisine, there are dozens and dozens of delicious recipes that incorporate whole grains, beans and soy products. Several of these items can be found at your local natural foods store or the health food section in your grocery store. Some of my favorites from this cookbook are the basic miso soup, chickenless salad, italian vegetable stew, brown rice & millet croquettes, quinoa salad, steamed spring rolls with citrus mustard sauce, temeph stronganoff, hearty sauteed greens with ginger, mushroom pate, sweet and sour cabbage with tart apples, pasta primavera, marinated vegetable and tofu salad, asian noodle salad with cashews, oat-raisin scones, olive nut bread, tarte tatin, and chocolate decadence brownies to name just a few. Christina does not use any refined sugars, white flour or dairy products in her recipes. Her delciious recipes require a shift in thinking from the SAD (Standard American Diet) to a natural, organic whole foods approach to enjoying food. This is a must have for any vegan or anyone just wishing to incorporate more vegetarian meals into their weekly diet.
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Format: Paperback
Take it from someone who has always been a bit hesitant to try new things (and who has also not had a very healthy diet in the past) - This book, along with Pirello's other books, have helped me start to include more variety in my diet and to understand how these foods help me feel better physically and mentally. Any of her books are great purchases.
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Format: Paperback
We have made a handful of recipes from this cookbook so far. Ingredients can be difficult to find if you're not used to shopping at Asian markets or don't have a good health food store nearby. A lot of this stuff you just won't find at your average grocery store. We happen to have a grocery store that has an excellent nature's market section and international section and I still had to get some of the ingredients at the health food store.

What we've made so far was tasty but way too time consuming to do on a week night. This book was definitely written for someone who is obsessed with cooking and loves to do it up in style. Spending two and three hours on a meal can be fun, but it's not something I want to do on a regular basis. On weekends that we get snowed in, it's been fun spending the time in the kitchen with my 12 year old daughter working on a recipe together.

Also, having tended towards a raw food diet, the vegetables in these meals seem awfully over cooked. Since it's winter, I wanted more ideas for cooked vegetables, but these recipes go overboard with many of the recipes having two parts - first cooked on the stove and then in the oven.
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By anne on February 2, 2011
Format: Paperback
I loved Christina's TV show, but have found this cookbook to be unreliable. One risotto recipe I followed completely skipped adding the broth. The other one (baked) took 1.5 hours to make, not the 25 minutes the cookbook claims; I also uncovered the dish after one hour as opposed to "tightly covering" as instructed.

The index is awkard. For example, carrot cake would normally be under "C", then "Carrot", the "Cake". In this index, it's under "18-Carat" instead of "Cake" - I eventually found it, but not the day I needed it! Instead I walked away, scratching my head wondering why a carrot cake recipe would be missing.

My success with replicating recipes from her TV show is much better than my success with following the recipes in the book. I find the book useful to inspire new recipes, but don't feel I can fully trust them. My copy is full of notes of improvement. It's fun for me to treat it as my basis for a test kitchen, but I don't recommend it for novice cooks.
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Format: Paperback
Christina Pirello's recipe book, Cooking the Whole Foods Way, is chock-full of time-consuming, complicated, and overly expensive organic vegan recipes. Be prepared for your food budget to sky rocket, especially if you have a family. Even the most basic beloved comfort foods like chocolate chip cookies (pg. 321) have way too many "far-out" ingredients that your local grocery store will most likely not carry. Granted I live in Mebane, NC (aka: Where the hell is that?) and the only two grocery stores in town don't carry most of the ingredients Christina touts as essential. I suppose if you live in Carrboro, Portland, or San Francisco then you won't have any problem with busting your bank account for avocado oil, carob powder, brown rice syrup, umeboshi plums, and a different array of seaweeds. The only redeeming fact this book has is the recipes ARE incredibly healthy and you will drop weight in no time (just avoid making any of the deserts near the back of the book). However, I'm far more inclined to believe that if you make low-fat recipes and avoid refined sugar, there's no need to go this extreme.

I came across this book in a Border's bookstore when I decided to go from vegetarian to vegan. I wasn't familiar with Christina or her show on PBS. What attracted me to her book is the introduction where she explains how her diet saved her life from cancer. It's a bold statement which I don't believe 100%. But solely changing your diet will help out if you have high cholesterol, diabetes, or heart disease. When I took the book home and thoroughly read the introduction, I was surprised when Christina readily admitted her vegan diet put her into another life-and-death situation.
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