Farmer’s markets, groceries, and natural foods stores today offer a wealth of wholesome ingredients that even a decade ago were considered unfamiliar and exotic. From quinoa to spelt flour to agave nectar and shiitake mushrooms, natural whole foods like these have come into their own as the cornerstone of a healthy, varied diet. Packed with information for purchasing, storing, and serving the full spectrum of whole foods, The Rodale Whole Foods Cookbook is a comprehensive kitchen resource for contemporary cooks.
Based on the classic work, this exhaustively revised edition contains nearly 1,400 recipes—more than one-third of them brand new—and updated guidelines for making the most of fresh meats, produce, and pantry essentials, soup to nuts. Here’s all you need to know to make spectacular soups, stews, salads, baked goods, and more, using whole foods. You’ll find dozens of casseroles (many of which can be made ahead and frozen for no-fuss weeknight meals), quick-and-easy sautés, plenty of meatless main courses, and crowd-pleasing favorites for casual get togethers. Best of all, these recipes are naturally healthful, showcasing the versatility of wholesome whole grains, natural sweeteners, seasonal fruits and vegetables, and other fresh, unprocessed foods in all their delicious variety.
Also included are valuable primers on such essential kitchen topics as making stock; putting up jams and preserves; baking yeast breads; choosing cookware; sprouting seeds; making yogurt; and canning vegetables with helpful charts and glossaries on herbs and spices, cheeses, sea vegetables, seasonal produce, roasting meat and fowl, freezing foods safely, and more.
A trusted, timeless classic thoroughly updated for the way we cook today, The Rodale Whole Foods Cookbook is sure to become an indispensable resource for health-conscious cooks.
5 Stars fantastic!
Wonderful, easy to prepare recipes and healthy to boot! Great addition to my cookbook collection.
5 Stars Rodale remains an encyclopedic leader on healthy cooking and storing of food
A wee bit of history may help to clarify the title for those who aren’t familiar with Rodale. Rodale is a health-centered publishing house for the past 25 years. It publishes Men’s Health, Prevention, Women’s Health, Runner’s World, Best Life, Bicycling, Running Times, Mountain Bike, and Organic Gardening and includes Fitness House kitchen which developes recipes. Rodale was the publisher for the whole South Beach Diet series. Four health-related and health bill articles were done with President Obama and family’s assistance in fall 2009 issues of Rodale magazines.
People who are dedicated to healthy living swear by this comprehensive cookbook, (1400 recipes, over 400 new recipes from the last edition) as their “go to” household cookbook with good reason. When you look at the cookbook industry you will notice that most of them are highly specialized by ethnicity or by narrow theme (such as raw “cooking”), technique, or by ingredient. You cannot help but notice that most of the cook-authored or restaurant-centered cookbooks are focused on flavor more than anything else.
“The Joy of Cooking” is the other major encyclopedic cookbook that comes to mind, however its’ 75th anniversary edition, published in 2006, speaks philosophically to a previous time. It went through a contemporary transformation in 1975, however the latest version relies on a fair amount of mix-together cooking, using stuff like dry mixes, canned soups, vegetables and fruit and saturated fats which smacks of the 50s-60s. Even though the last version now includes a section on nutrition, it is not intrinsic nor is it integrated.
By contrast, “The Rodale Whole Foods Cookbook” never loses sight of health implications, serious about things like replacing sugar in desserts, which definitely cuts down on the crazy-making failures of trial and error baking. For instance, the pound cake recipe uses a cup of honey versus the more typical cup of sugar. This book is worth it for the dessert section alone as the substitutions for white flour and white sugar have been made for you. As far as main meal dishes, it includes vegetarian recipes as well as non-vegetarian.
A small aside: I find it ever-so-slightly old fashioned in menu planning in terms of being over-ambitious. Are you really going to do chicken cacciatorie + whole wheat pasta or cheese squares + eggplant salad + fennel or lemon cookies, (one menu given for an everyday meal; the menus for entertaining are much more ambitious)? So, those pages of the book may provide inspiration more than direction for today’s harried families.
You can go to googlebooks and see parts of the older edition, but you get a lot of bang for your buck with this most updated publication and there is no substitute for paging through this massive documentation of kitchen work with a focus on updated research for your optimal health.
5 Stars product review
Product arrived in a timely manner which I was impressed by, considering it was around the holidays. The product was in great shape, as described online. Thank you so much!!
5 Stars May be the best cookbook I have ever purchased
I am going to keep this review short, sweet, and to the point. I own shelves-full of cookbooks. I quite simply love to cook, love to eat, and love to read cookbooks. I am also very concerned about eating healthy, sustainable, seasonal and natural products. I am so impressed with the thoroughness of purpose to this book, and every recipe I have tried has been superb. I have to be honest and say that I wish nutrition facts were included for the recipes, but other than that I have no complaints. It is a truly comprehensive guide to cooking with whole foods. Wonderful.
5 Stars Practically the Only Cookbook I Use
After reading Michael Pollan I decided to try and turn away from processed foods and this book has come to my rescue. I cannot say enough good about this book! I have tried dozens of recipes and have yet to be really disappointed (although I now know yogurt-based soups aren’t my thing). I would especially recommend the Moroccan Lamb Stew and the New Mexican Green Chili, which are my two favorite recipes.
There are literally hundreds of recipes from well known staples like apple pies and pork chops to more exciting elaborate international dishes. None of them seem to require any sort of special cooking skills beyond the basics. I truly belief anyone could pick up this book and use it.
Furthermore, beyond the tasty recipes this book is an invaluable source of information: what foods are in season when, how to make you’re own cheese, how to can foods, how to clean a fish– it’s a veritable treasure trove of all kind of kitchen knowledge, which is fascinating reading even if you don’t ever plan on using in it. The introductory material also includes a run down of the types of equipment you’ll need, the pros and cons of various choices (e.g. cast iron skillets over telfon), what types of fats and oils work best where, the legal definitions of various label terms (whole wheat, organic) etc.
This cookbook is not a preachy tome about lifestyle choices with tasteless recipes. Even if you’re not into making that kind of lifestyle switch, you will find tons of tasty healthful choices. This book has practically become my Bible, a Joy of Cooking for my generation.
As my own personally testimony, having switched from a diet of mixed whole foods and processed foods (and more diet soda than one person should ever drink) to a nearly exclusive whole foods diet, I feel great. I have more energy and feel more alive and present in my own life. I would definitely recommend it.