Release Date: 27 April 2010
To a large degree, the quality of what we eat determines our health, and many cultures understand that food is the best medicine for what ails us. Arranged alphabetically, fully cross-referenced and indexed, and illustrated with line drawings, The New Whole Foods Encyclopedia provides information on how to select, prepare, store, and use medicinally more than 1,000 common and uncommon whole foods, from acorn to zucchini and aduki (a healthful Japanese bean) to zapote (a tropical fruit). Sidebar anecdotes, unique recipes, historical background, and a complete glossary of terms also contribute to the book's modern, user-friendly format.
For three decades, Rebecca Wood has conducted workshops and seminars on whole foods cookery and the properties of foods according to Western, Ayurvedic, and Chinese models. The New Whole Foods Encyclopedia shares her wisdom with a new generation of readers at a time when the benefits of holistic medicine are being recognized by the entire medical community.
This updated edition of The New Whole Foods Encyclopedia includes:
* More than two hundred new entries
* A new index featuring home remedies
* Line drawings illustrating unusual foods
* Resources for hard-to-find foods
* A fully cross-referenced format with sidebar recipes throughout
About the Author
Rebecca Wood has taught and written about healing with a sustainable diet since 1970. Her book, The Splendid Grain, won both a James Beard Award and a Julia Child/IACP Award. She lives near Boulder, Colorado. Paul Pitchford is a teacher and nutrition researcher and the author of Healing with Whole Foods. Peggy Markel has traveled the world exploring cuisine and culture throughout the past seventeen years. She lives in Florence, Italy, and near Boulder, Colorado.
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