Originally published in 1996, Whole Foods Companion has become the definitive resource guide to the rapidly expanding world of whole foods. This revised and expanded edition updates key nutritional information in six categories:
Each entry includes nutritional value, general information, buying tips, culinary uses, and, when appropriate, health benefits, lore and legend, byproducts, and descriptions of the more popular varieties.
In the face of staggering confusion and conflicting claims about the nutritional value of different foods and herbs, this book is a detailed and invaluable guide to natural foods. It is a perfect companion to cookbooks and should be required reading for chefs everywhere.
No mere collection of dry nutritional information, Whole Foods Companion also explains the origins and naming of different foods and relays some of the legends and traditions with which they have been associated.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better