Book of Whole Meals A Seasonal Guide to Assembling Balanced Vegetarian Breakfasts, Lunches, and Dinners: A Cookbook

by COLBIN, ANNEMARIE

• ISBN13: 9780345332745
• ISBN10: 0345332741
• Edition: Revised
• Format: Paperback
• Copyright: 1985-10-12
• Publisher: Ballantine Books

Summary

"It is difficult to imagine a better course for practicing, would-be, or even part-time vegetarians," said The New York Times of Annemarie Colbin's cooking classes. And, in this book, the founder of the successful Natural Gourmet Cookery School in New York City offers a whole year's worth of her popular classes. The Book Of Whole Meals -- Provides a sound holistic nutritional philosophy on which to base your food choices -- Gives thorough instructions on how to set up a kitchen and a well-stocked pantry -- Offers varied menus for each season: dozens of whole breakfasts, lunches; and dinners, using the fruits and vegetables of the season -- Shows how to make quick meals with leftovers, without sacrificing taste or nutrition -- Teaches you how to maximize efficiency and grace in the kitchen with time-saving hints for organizing every step of food preparation...and more! Voted one of ten best cookbooks by New Age Journal readers.

Author Biography

Annemarie Colbin, PhD, was the founder of the Natural Gourmet Institute and the author of Food and Healing, The Book of Whole Meals, and The Natural Gourmet, which received a National IACP Seagram Book Award. Her work was featured in The New York Times, Good Housekeeping, Longevity, Natural Health, New Age Journal, and Vegetarian Times, and she made numerous media appearances. She died in 2015.

Table of Contents

Acknowledgments	7	(1)
Foreword	8	(1)
Preface	9	(4)
Part I: The Theory
A Kitchen Philosophy
Where We Are Now	13	(1)
Choosing Our Food	14	(8)
``Natural'' or ``Artificial?''	14	(1)
Nutrients: Quantity, Quality, and Proportion	15	(2)
The Life Force in Foods	17	(1)
Environment	18	(1)
Time, Tradition, and Heredity	19	(1)
Nutritional Individuality	20	(1)
A Word of Caution	21	(1)
Balance	22	(7)
Understanding opposites	23	(3)
Balancing the opposites	26	(1)
The Acid-Alkaline Balance	26	(1)
Intuition and Judgement	27	(2)
Menu Planning
General Guidelines	29	(1)
Food Categories	30	(14)
Whole Grain Cereals and Flours	30	(1)
Beans and Other Legumes	31	(1)
Vegetables	32	(1)
Sea Vegetables	33	(1)
Fruit	33	(1)
Nuts and Seeds	33	(1)
Condiments	34	(2)
Oil	36	(1)
Sweeteners	37	(1)
Animal Foods	38	(1)
Dairy Foods	39	(1)
Beverages	40	(4)
In the Kitchen
Cooking: Why and How	44	(1)
Setting Up the Kitchen	45	(3)
Tools	46	(1)
Cooking Utensils	47	(1)
Kitchen Helpers	48	(1)
Buying, Storing, and Preserving Food	48	(3)
A Shopping List for the Beginner	48	(1)
Storing Food	49	(1)
Preserving Food	50	(1)
Cutting Vegetables	51	(4)
Special Situations
Eating Away From Home	55	(1)
If You Live Alone	56	(1)
Entertaining	57	(1)
The Art of Eating	58	(3)
Part II: The Practice
Preparing Whole Meals
Using This Book	61	(4)
Fall Meals	65	(38)
Menu No. 1	67	(6)
Menu No. 2	73	(6)
Menu No. 3	79	(6)
Menu No. 4	85	(6)
Menu No. 5	91	(6)
Menu No. 6	97	(6)
Winter Meals	103	(38)
Menu No. 1	105	(6)
Menu No. 2	111	(6)
Menu No. 3	117	(6)
Menu No. 4	123	(6)
Menu No. 5	129	(6)
Menu No. 6	135	(6)
Spring Meals	141	(38)
Menu No. 1	143	(6)
Menu No. 2	149	(6)
Menu No. 3	155	(6)
Menu No. 4	161	(6)
Menu No. 5	167	(6)
Menu No. 6	173	(6)
Summer Meals	179	(37)
Menu No. 1	181	(6)
Menu No. 2	187	(6)
Menu No. 3	193	(6)
Menu No. 4	199	(6)
Menu No. 5	205	(6)
Menu No. 6	211	(5)
Basic Beverage Recipes	216	(2)
Homemade Bread	218	(5)
Appendix	223	(1)
Bibliography	224	(4)
Index	228