The Whole Foods Market Cookbook
The Whole Foods Market Cookbook
Who else but Whole Foods Market could create a cookbook so fresh, so appealing, so full of valuable information, and so perfect for the way we are all cooking and eating today? Bursting with winning recipes, healthful cooking advice, cheerful guidance through the new language of natural foods, wine and cheese information, and a comprehensive glossary, this is a “thank goodness it’s here” kind of cookbook.The world’s largest natural and organic supermarket has created 350 contemporary recipes that are destined to become new classics. Whole Foods Market presents the most popular dishes from their prepared foods section, combined with brand-new recipes that showcase the wide variety of delicious ingredients available today. Far from “crunchy granola” fare, sophisticated recipes include Shrimp and Scallop Chalupas, Hazelnut Crusted Pork Loin, Thai-Style Green Curry Chicken, Griddled Sesame and Garlic Tofu with Wilted Bok Choy, Honey Jalapeño Barbecue Sauce, and Maple Butterscotch Macadamia Blondies. From meat and fish to tofu and vegetables, kid-friendly dishes to one-pot meals, the choices are dazzling, and with more than 200 of the recipes either vegetarian or vegan, the options are diverse.
But the recipes are just the beginning. Steve Petusevsky and Whole Foods Market Team Members shed light on the confusing world of natural foods, presenting interesting, accessible information and all kinds of helpful cooking advice. The Whole Foods Market Cookbook is as welcoming and fun as a trip to one of their stores. Find out the answers to questions such as:
How do I cook quinoa?
What are the different kinds of tofu, and how do I know which to buy?
How should I stock a great natural foods pantry?
What are good alternatives to wheat pasta?
What does “organic” mean?
A glossary with more than 150 definitions provides a great reference for all of the terms and ingredients that have been edging their way into our vocabularies and kitchens. With recipe bonuses, tips from the team, variations, sidebars, and 30 menu suggestions, this is the natural foods guide that so many of us have been waiting for.
Product Details
Editorial Reviews
Amazon.com Review
The first Whole Foods Market, selling only minimally processed natural and organic products, opened in 1980. In response to all the customers who ever asked, "How do I cook this?", chef Steve Petusevsky and the Whole Foods Market team members present The Whole Foods Market Cookbook, an enormous collection of healthy recipes, filled with comprehensive explanations and descriptions.
Many of the recipes are longtime customer favorites. The "Big and Small Salads" chapter includes Sonoma Chicken Salad, a bestseller made with sweet red grapes, crunchy pecans, and a creamy, sweet-and-sour poppy seed dressing. Thirty-five soups and chilis include a heartwarming Roasted Corn Poblano Chowder and a rich, fragrant Sweet Potato Chili. There are a multitude of vegetarian and vegan recipes in every chapter, all clearly marked, and even if that's not what you're looking for they'll have you thinking differently about healthy eating. Try the vegan Lentil and Mushroom Tagine, a traditional Moroccan stew, or the vegetarian Spicy Roasted Eggplant with Sesame Honey, delicious as a side dish or sandwich topping, or as a main course served with noodles or rice.
If you've ever looked for more ways to use tofu (try the Kung Pao), seitan, millet, quinoa, or mung bean sprouts, or if you'd rather make meals heavy on flavor and nutrition and light on fat and artificial additives, The Whole Foods Market Cookbook offers 350 delicious, well-tested solutions. --Leora Y. Bloom
From Publishers Weekly
The Whole Foods Market has been a pioneering natural-foods-oriented alternative supermarket since it opened in 1980, and their broadly appealing cookbook reflects a gourmet approach to healthy food. Appetizers such as the Spicy Chickpea Patties with Cilantro, Lime and Chilies and such soups as Sweet Potato, Corn and Kale Chowder have flavor kicks often missing from other health-conscious cookbooks. One-Pot Meals such as Spicy Mac and Cheese and Thai-Style Green Curry Chicken abound, along with hearty salads and sandwiches like the Mediterranean Tuna Salad and the Mushroom Goat-Cheese Quesadillas. Naturally, there are plenty of vegetarian and vegan recipes, such as Kung Pao Tofu and vegan French Onion Soup. Main courses such as Athenian Chicken Roll-Ups, Lime Seared Scallops over Baby Spinach and Firecracker Shrimp emphasize fish and white meats. Sauces and dips such as the low fat Buttermilk Ranch dressing and the Spinach Artichoke dip double as marinades or toppings. The uneven Cooking with Kids chapter is sandwiched between some great smoothie and drink recipes, and to cap it off there's a dessert chapter with Lemon Lime Bars and Unbaked Brownies. Recipes include nutritional information. A glossary and information panels throughout the book explain how to do everything from storing chilies to keeping vegetables from losing their color. This ambitious book is one of few that both vegetarians and omnivores keen on gourmet-quality organic foods will embrace.
Copyright 2002 Cahners Business Information, Inc.
From Library Journal
Whole Foods markets are part of a national chain of upscale organic groceries that also includes Bread & Circus, Fresh Fields, and other stores. This ambitious cookbook includes information on natural foods, menu suggestions, a brief wine guide, and a glossary, along with hundreds of recipes. Many of these are vegetarian or vegan, but there are also dishes made with meat, poultry, and fish. Some of the recipes have a "Silver Palate" feel (e.g., Raspberry-Stuffed Brie Wrapped in Phyllo, Sonoma Chicken Salad); others are more reminiscent of the early days of the health food movement (Millet and Yam Burgers). The prose is not exactly lyrical, to say the least, though someone on "the team" tried hard ("this potent soup has ardent New Englanders snubbing their taste buds at clam chowder"). The popularity of the markets ensures a good deal of demand.
Copyright 2002 Reed Business Information, Inc.
Customer Reviews
Please be fair
Ok, ok... so the cookbook might not be perfect. Everything I've tried in here has been fantastic. I also read a pretty negative review about the errors contained in the book. First off, most errors are in nutritional information, yet not in anything as important as caloric intake or fat content. They are minor glitches, nothing that most people would even read. Second, the errors in the recipes number about FIVE. That's it. I went through and made changes in my cookbook and was finished in about 3 minutes. Please, please... be fair already. It's a great cookbook with some fantastic recipes. You can go online and make the necessary changes to the ingredients as needed. There aren't many.
Excellent!! My favorite cookbook
I have to say, this is my favorite cookbook!! I am a vegan living in a small town and i have been able to try any recipe i want as the ingredients are easy to find. Every recipe I have tried has been reliably good...good enough for me to invite friends before i have even taste tested it. My favorite recipes so far include the kung pao tofu, the javanese tofu, the oat burgers, and BBQ lentils. Yum!! Also, very useful references including wine pairings, cooking whole grains...etc.
found recipes I've been looking for!
We moved from a city in NC that had a Whole Foods Market (which used to be called Wellspring) to one in which there was none (Indianapolis). There were so many salads that I loved from Whole Foods that I had adapted into my own recipes that I thought I could get by without having the store nearby. When I lost my version of "smoked mozzarella pasta salad," I went to the Internet to see if I could find an approximation. Imagine my delight when I stumbled across this cookbook. Even better, the recipe in the book for smoked moz pasta salad was better than mine. I was so happy with it that I bought another cookbook for my Mom. She is also thrilled. There are many, many great recipes. If you are one who needs to have color pictures, this is not the book for you. I would rate the cooking skill needed for this book to be a novice+. However, you have to appreciate how important it is to have the freshest and best ingredients possible.
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