Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $4.49 shipping
+ $3.99 shipping
New Good Food, rev: Essential Ingredients for Cooking and Eating Well Paperback – November 1, 2007
The Amazon Book Review
Author interviews, book reviews, editors picks, and more. Read it now
Frequently bought together
Customers who bought this item also bought
"...Anyone concerned with healthy eating and consciousness about our food supply will want this important resource in their kitchen." -- John Mackey, Chairman of the Board, Chief Executive Officer of Whole Foods Market, Inc.
"...New Good Food is the Larousse Gastronomique of natural foods - ingredients, insight, and inspiration in one definitive volume." -- Heidi Swanson, author of Super Natural Cooking
"...a cornerstone of every good cook's library, as well a food literacy text for beginners." -- Mollie Katzen, author of the Moosewood Cookbook
"...an extraordinarily comprehensive guide to foods, ingredients, and their handling." -- Marion Nestle, professor of nutrition, food studies, and public health at New York University, and author of What to Eat.
"...an outstanding tool for any home cook or chef with an interest in making healthy food." -- Nell Newman, Co-founder & President of Newman's Own Organics
From the Publisher
* An updated and expanded edition of the definitive guide to buying, storing, and preparing whole foods. * Revisions include seven new chapters, with one devoted exclusively to whole grains. * Provides an insider's view on agriculture and livestock, including a look at grass-fed beef and antibiotic use in meat production, as well as organic labeling and new nutritional findings.
Top customer reviews
As background, I have a good sized bookshelf filled with cookbooks and tend to prefer those that discuss authentic ingredients and techniques over the "quick and easy" type. If I'm looking for information on ethnic ingredients, the source should stand up to content in texts like "Japanese Cooking: A Simple Art" (Tsuji), "The Modern Art of Chinese Cooking" (Tropp), or "Classic Indian Cooking" (Sahni).
"New Good Food" often has little more than a paragraph of general information on each ingredient, with the focus seeming to be on why a food store like Whole Foods would select it for its claimed health benefits, rather than providing significant culinary or cultural depth.
There is some substitution information (e.g., sweeteners) and cooking information (e.g., grains and legumes), but its accessibility and depth ("Cut in half or in wedges and steam, or bake with a splash of oil, a favorite seasoning, and salt or tamari.") is not enough to make this book a "go to" for me.
Some of the discussions about what the food terms, such as "organic" and "free range" mean, might be of value to some, but that information is widely available elsewhere.
In some cases, the information is questionable. For example, the section on cooking by color identifies potatoes in the "yellow or orange" group or the "red" group according to their skin color, though the skin is generally not eaten and does not contain the carotenoids at the levels associated with eating "orange" vegetables. It further lists eggplant as a valuable "blue or purple" vegetable, though eggplant has very little value other than a little dietary starch.
"New Good Food" also falls into the trap of "natural is good" on occasion as well. After dismissing all "artificial, nonnutritive sweeteners" (which I generally would agree with), the virtues of Stevia are extolled, because it is a "natural, plant-based substance," even though the "human body can't completely metabolize [Stevia-based sweeteners]." Conium maculatum is a common herb, which produces a "natural, plant-based substance" known as "deadly hemlock." I'm not suggesting that Stevia is poisonous. However, I am aware that it is recommended against for people with liver conditions, probably because of the load its non-nutritive, non-metabolizable chemicals, naturally occurring or not, put on that organ.
With two vegetarians in our family, along with allergy to soy and soy products, I was hoping for a reference on some of the less common ingredients available at market today to complement my current "go to" general reference cookbooks. "New Good Food" isn't about to find a place next to, for example, Cooks Illustrated "The [New] Best Recipe" or many of the excellent CIA series, such as "Techniques of Healthy Cooking, Professional Edition"
It's strong points: the section on beans, peas, and lentils provide specific instructions for a wide variety of beans etc. Rather than guessing what class of beans I have, I more often can find the actual bean variety. It doesn't always help ... I still had to struggle with my mideastern "ful" beans that weren't foul beans (North African flat type) that were foul beans (North Indian brown beans). However, if I restrict my shopping to Whole Foods (where the author works.
There is also a wonderful segment on pasta - Jerusalem artichoke pasta, quinoa pasta, sprouted grain pasta, kuzukiri (Japanese kudzu based).
Like most similar books, one needs to take nutritional information with a dose of skepticism - its a matter of which study producing incompatible results fit the bent of the author. On the whole, however, the author appears to try to be even-handed with regards to most of the locavore / slow foods / organic eating contraversies.