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Super Natural Cooking: Five Delicious Ways to Incorporate Whole and Natural Foods into Your Cooking Paperback – March 1, 2007
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“Super Natural Cooking isn't just any other cookbook; it's meant to inspire and educate, utilizing natural and native ingredients and worldly flavors . . . A great addition to your culinary library as you expand your definition of healthy cooking.”
–Healing Lifestyles & Spas
“A good, solid guide to natural foods, ingredients, and how to use them without the stigma of this food being only boring, bland steamed vegetables and tofu. You'll like her style and simple recipes along with some beautiful photos. Simplicity and ease are great assets of this book.”
–South Florida Sun-Sentinel
“Looking for new ways to eat more naturally and healthfully? Super Natural Cooking is full of good ways to expand your use of whole and natural ingredients.”
“Super Natural Cooking provides not just recipes and advice, but a new perspective on food and how to eat what you should.”
“At last a cookbook is coming that makes natural food appear glamorous and desirable.”
–UPI (United Press International) Eat to Live column
“[T]he book's layout is urbane, the photos lush, the recipes modern and sophisticated. The teff-and-tofu crowd, it seems, has gone high-gloss.”
From the Publisher
Top Customer Reviews
Luckily, Heidi Swanson decided to start that process for us.
"Super Natural Cooking" is packed with information on how to best store, handle, and use all of the wonderful ingredients you'll find. You'll find out which all-natural sweeteners have a surprisingly low glycemic index, making them appropriate for diabetics and those worried about their blood sugar or carbohydrate intake. You'll learn how much of those exotic flours you can substitute, which recipe-types they work best in, and how to make sure their different characteristics don't cause your recipes to fail.
The recipes from this book more than prove Ms. Swanson's skill in the creative kitchen. One of the surest signs I've found of a brilliant cook over the years is the ability to take a few, often mild ingredients and turn them into something that is more than the sum of its parts--a wholly new and complex flavor. This she does easily with such recipes as a luscious fig spread that includes a bit of honey, lemon juice and black pepper. Then there's a curry noodle pot that yields new tastes in every delicious bite. I feared the seed-topped amaranth biscuits would be unduly heavy after feeling the texture of the dough, but they came out tender and wonderful, with an elusively delicious flavor I can only attribute to the amaranth flour.Read more ›
Then she moves on to whole grains, beginning first with information about the different types of grains (helpful because many may be unfamiliar), she then moves on to recipes. There are baked goods like Seed-Crusted Amaranth Biscuits and Espresso Banana Muffins; soups like Toasted Wheat Germ Soup and Creamy Wild Rice Soup. The Spring Minestrone with Brown Rice made with fresh asparagus and snap peas has been a regular for us on Fridays when I get my box of produce from the local CSA. We also loved the Risotto-Style Barley made with crème fraiche and lemon zest.
Next, Swanson encourages us to "Cook by Color." This section is all about fruits and vegetables - brimming with essential phytonutrients (don't worry if you're not sure what they are, it's explained in the book.) Recipes include Baked Purple Hedgehog Potatoes (your kids will love these), Red Indian Carrot Soup, Curried Tofu Scramble, and Crema de Guacamole with Crunch Topopos.
If those foods weren't healthy enough, the next section teaches you to "Know Your Superfoods:" alliums, cruciferous vegetables, beans and legumes, nuts and seeds, sea vegetables, sprouts, tea, and yogurt. Dishes include Beluga Lentil Crostini, Sprouted Garbanzo Burgers, and Golden Crusted Brussels Sprouts. My family absolutely loved the Creamy Cauliflower Soup.Read more ›
She didn't have to make it this beautiful. But she did.
I love the warm paper and the sturdy construction. It took me a few minutes to grasp that there's a dust-jacket on this paperback book. How cool.
Luxuriously textured with rich color photos (love the dahlias, the Christmas stockings and the tattoo), and dotted with charming graphics, you realize the book is a treasure before you even get to the recipes...
I feel the book has so much to teach me; expedient, because I am anxious to learn about whole grains, natural sweeteners and alternative oils. Along with her talent for photos and food; I love the way Heidi speaks to us. Intelligent. Amusing. Never dull.
Allowing no personal bias as a fan of her web-site, I am charmed and excited by this book on it's own merit. Because I have cooked from her first cookbook, I know the recipes will work and impress. In my collection of three hundred or so cookbooks, this is a stand-out.
Most Recent Customer Reviews
This is a fantastic book, with great information for overhauling your pantry to include delicious whole foods.Published 2 months ago by Amazon Customer
Heidi's book are good, but not as interesting as the blog. Her blog is my favorite and most often consulted blog (I enter at least once a week). But I never consult her books. Read morePublished 6 months ago by Josefina
Beautiful cookbook, lots of pix which I look for in a cookbook. If you're looking for new and healthy ideas, I feel the chef/cook/author is very innovative. Recommended.Published 8 months ago by Sandra
Still checking it out, but at used book prices, it;s a great deal.Published 10 months ago by Jeff Holland
I really like this book! I have made the garlic scape soup and espresso banana muffins already. Both were yummy! I read a cookbook many times just for inspiration. Read morePublished 12 months ago by Joanna D
Very boring food recipes with ingredients I would never purchase. Recipes just did not sound "Delicious" to me.Published 12 months ago by msharo
This is a beautiful book to look at, to thumb through. She has some newer cookbooks, but they need to be above average to supplant this treasure. Read morePublished 14 months ago by Linda Caswell
This is alright, but doesn't really have a ton of good recipes. Good tips for cooking naturally though and avoiding processed stuff. Read morePublished 14 months ago by Little Roo
In my opinion this woman is the BEST cookbook creator!Published 16 months ago by Anne E. Rice-sosne