The Natural Gourmet

Zusatztext "The Natural Gourmet contains enough recipes that bring out the intrinsic pleasantness of food to make a good cook sit up and think." Eating Well "[Colbin's] kitchen skills and culinary range have kept pace with the secular competition.... [The Natural Gourmet] goes macrobiotics one better." The New York Post "[Colbin's] recipes represent a fairly sophisticated repertoire of uncomplicated dishes for the 'natural gourmet'...Sugar-free, mostly meatless and dairy-free dishes with a global range." The Kirkus Reviews Informationen zum Autor Annemarie Colbin is the author of The Book of Whole Meals and Food and Healing. She is a leading figure in the natural foods/holistic health field. Klappentext Annemarie Colbin learned early of the important relationship between food and health: having grown up in a vegetarian household! she spent many years integrating Eastern eating philosophies with Western habits! studying the works of everyone from J.I. Rodale and George Ohsawa to Julia Child and James Beard. With The Natural Gourmet! Colbin takes her ideas about healthful eating a step further with meals that nourish body and soul! and that are elegant enough to serve to company. The recipes included in The Natural Gourmet are the result of a collaborative effort by Colbin and ten students from her Natural Gourmet Cookery School in Manhattan. Each recipe is classified according to the Chinese Theory of the Five Phases! making it easy to combine the various courses to create a balanced! harmonious meal. Among the delicious dishes you'll find are: -- Curried Apple-Squash Bisque -- Mushrooms Stuffed with Garlic and Rosemary -- San Franciscan Pizza -- Lissa's Homemade Black Pepper Pasta with Scallion-Butter Sauce -- Stuffed Cabbage Rolls -- Jalapeno Corn Bread -- Japanese Red Bean Soup -- Lentil Croquettes -- Potato-Cabbage Casserole with Dill -- Black Bean Salad with Corn and Red Pepper -- Pasta Salad with Zucchini and Chick-peas -- Poached Salmon Fillets with Mock Hollandaise -- Almond Flan with Raspberry Sauce -- Ginger Lace Cookies -- Orange Loaf with Walnuts -- and many more All the recipes are in keeping with Colbin's belief that food should be whole! fresh! local! and seasonal -- and! of course! delicious. Much more than simply a cookbook! The Natural Gourmet presents a combination of food preparation and philosophy that cometogether in a plan for healthful and graceful living. Zusammenfassung Annemarie Colbin learned early of the important relationship between food and health: having grown up in a vegetarian household, she spent many years integrating Eastern eating philosophies with Western habits, studying the works of everyone from J.I. Rodale and George Ohsawa to Julia Child and James Beard. With The Natural Gourmet, Colbin takes her ideas about healthful eating a step further with meals that nourish body and soul, and that are elegant enough to serve to company. The recipes included in The Natural Gourmet are the result of a collaborative effort by Colbin and ten students from her Natural Gourmet Cookery School in Manhattan. Each recipe is classified according to the Chinese Theory of the Five Phases, making it easy to combine the various courses to create a balanced, harmonious meal. Among the delicious dishes you'll find are: -- Curried Apple-Squash Bisque -- Mushrooms Stuffed with Garlic and Rosemary -- San Franciscan Pizza -- Lissa's Homemade Black Pepper Pasta with Scallion-Butter Sauce -- Stuffed Cabbage Rolls -- Jalapeno Corn Bread -- Japanese Red Bean Soup -- Lentil Croquettes -- Potato-Cabbage Casserole with Dill -- Black Bean Salad with Corn and Red Pepper -- Pasta Salad with Zucchini and Chick-peas -- Poached Salmon Fillets with Mock Hollandaise -- Almond Flan with Raspberry Sauce -- Ginger Lace Cookies -- Orang...

Auteur
Annemarie Colbin is the author of The Book of Whole Meals and Food and Healing. She is a leading figure in the natural foods/holistic health field.

Texte du rabat
Annemarie Colbin learned early of the important relationship between food and health: having grown up in a vegetarian household, she spent many years integrating Eastern eating philosophies with Western habits, studying the works of everyone from J.I. Rodale and George Ohsawa to Julia Child and James Beard. With The Natural Gourmet, Colbin takes her ideas about healthful eating a step further with meals that nourish body and soul, and that are elegant enough to serve to company.
The recipes included in The Natural Gourmet are the result of a collaborative effort by Colbin and ten students from her Natural Gourmet Cookery School in Manhattan. Each recipe is classified according to the Chinese Theory of the Five Phases, making it easy to combine the various courses to create a balanced, harmonious meal. Among the delicious dishes you'll find are:
-- Curried Apple-Squash Bisque
-- Mushrooms Stuffed with Garlic and Rosemary
-- San Franciscan Pizza
-- Lissa's Homemade Black Pepper Pasta with Scallion-Butter Sauce
-- Stuffed Cabbage Rolls
-- Jalapeno Corn Bread
-- Japanese Red Bean Soup
-- Lentil Croquettes
-- Potato-Cabbage Casserole with Dill
-- Black Bean Salad with Corn and Red Pepper
-- Pasta Salad with Zucchini and Chick-peas
-- Poached Salmon Fillets with Mock Hollandaise
-- Almond Flan with Raspberry Sauce
-- Ginger Lace Cookies
-- Orange Loaf with Walnuts
-- and many more
All the recipes are in keeping with Colbin's belief that food should be whole, fresh, local, and seasonal -- and, of course, delicious. Much more than simply a cookbook, The Natural Gourmet presents a combination of food preparation and philosophy that cometogether in a plan for healthful and graceful living.

Échantillon de lecture
The Principles
of Food Selection
 
 
 
Healthy food is more than merely fuel we put into our bodies to make them work at peak efficiency. Properly chosen, the food we eat nurtures mind and spirit, too. To derive a centered and harmonious feeling from your meals and to achieve a state of all-around good health, choose, whenever possible, food that is:
 
• Whole, therefore, no fragmented (that is, refined or processed) foods, such as sugar, white flour, white rice—all of which have had major nutrients removed. Some fragmented foods may be used as condiments, cooking aids, and flavor enhancers; these include oils and fats, mild sweeteners such as barley malt or maple syrup, fruit juices, tofu. (Note: tofu is considered a fragmented food because it is made by coagulating soymilk, which in turn is obtained by cooking soybeans and discarding the pulp.) Some fragmented foods are considered healthy: wheat germ, bran, blackstrap molasses, extracted juices. Though these foods may be rich in nutrients, they are nevertheless unbalanced, because they are lacking many of the nutrients present in the original food from which they are derived. The latest scientific research shows that whole foods, such as carrots or broccoli, contain health-giving and medicinal qualities. These qualities diminish or disappear when their individual nutrient constituents—such as beta carotene—are used instead.
 
• Fresh, or if not, then perhaps dried or pickled. Canned, frozen, or chemically preserved foods undermine our energy because their nutrient content is greatly diminished, and they are unpleasant to eat when served just plain or lightly white rice—all of which have had major nutrients removed. Some fragmented foods may be used as condiments, cooking aids, and flavor enhancers; these include oils and fats, mild sweeteners such as barley malt or maple syrup, fruit juices, tofu. (Note: tofu is considered a fragmented food because it is made by coagulating soymilk, which in turn is obtained by cooking soybeans and discarding the pulp.) Some fragmented foods are considered healthy: wheat germ, bran, …