The New Laurel's Kitchen [A Cookbook]

by Robertson, Laurel; Flinders, Carol L.; Ruppenthal, Brian

• ISBN13: 9780898151664
• ISBN10: 089815166X
• Format: Paperback
• Copyright: 1986-10-01
• Publisher: Ten Speed Press

Summary

The complete cookbook and reference center for the whole-foods kitchen - over a million copies sold! The New Laurel's Kitchen is everything that made the first edition loved and trusted, with hundreds of new recipes and the latest nutritional information. Over 500 recipes, ideas, menus, and suggestions, each tested and perfected for satisfying, wholesome home cooking Imaginative use of low-cost, easy-to-find foods Dozens of ways to cut back on fat without losting flavor Revolutionary food guide that makes good nutrition easy Sections on cooking for children, elders, pregnant moms, athletes Practical applications of the latest in nutrition science

Author Biography

To hundreds of thousands, Laurel Robertson has become a guiding spirit whose kitchen symbolizes whole-food cookery at its best. She is the author of Laurel’s Kitchen, a vegetarian cookbook first published in 1976 that was a major contributor to the increasing awareness of vegetarian eating in the United States. With her co-contributors, including Carol Flinders, Bronwen Godfrey, and Brian Ruppenthal, she has written several more Laurel’s Kitchen books, including The Laurel’s Kitchen Bread Book, Laurel’s Kitchen Recipes, and Laurel’s Kitchen Caring.

Carol L. Flinders is an author known for The New Laurel's Kitchen, Enduring Grace: Living Portraits of Seven Women Mystics, The Value of Belonging, and At the Root of This Longing: Reconciling a Spiritual Hunger and a Feminist Thirst.

Brian Ruppenthal is the author of The New Laurel's Kitchen. 

Table of Contents

Preface: From Laurel	11	(17)
Introduction
The Work at Hand	17	(26)
Carol Flinders
Recipes & Menus
The New Laurel's Kitchen	43	(4)
Bread	47	(38)
Ingredients	48	(5)
Making Whole-Grain Bread	53	(8)
Yeast Breads	61	(18)
Quick Breads & Muffins	79	(4)
Crackers	83	(2)
Breakfast	85	(24)
Cereals	87	(3)
Toasted Nuts & Seeds	90	(3)
Better-Butter	93	(1)
Pancakes	94	(5)
Yogurt	99	(6)
Soymilk	105	(4)
Lunch	109	(13)
Carry-out Lunches	110	(3)
Sandwich spreads	113	(7)
Sprouts	120	(2)
Dinner	122	(2)
Salads	124	(22)
Lowering the Fat	126	(4)
Dressings	130	(3)
Salads	133	(13)
Soups	146	(23)
Basic Vegetable Soup	147	(1)
Stock and Special Broths	148	(4)
Light Soups	152	(6)
Hearty Soups	158	(4)
Tomato Soups	162	(4)
Bean and Pea Soups	166	(2)
Fruit Soups	168	(1)
Vegetables	169	(60)
Artichokes	175	(3)
Asparagus	178	(2)
Green Beans	180	(2)
Beets	182	(1)
Broccoli	183	(2)
Brussels Sprouts	185	(2)
Cabbage	187	(1)
Carrots	188	(1)
Cauliflower	189	(1)
Celery	190	(1)
Swiss Chard	191	(2)
Corn	193	(1)
Eggplant	194	(2)
Florence Fennel	196	(1)
Kale	196	(3)
Okra	199	(1)
Onions	200	(1)
Garlic	201	(1)
Parsnips	202	(1)
Bell Peppers	203	(1)
Potatoes	204	(5)
Rutabagas	209	(1)
Sea Vegetables	210	(3)
Spinach	213	(2)
Summer Squash	215	(3)
Winter Squash	218	(4)
Sweet Potatoes & Yams	222	(1)
Tomatoes	223	(1)
Mixed Vegetables	224	(5)
Sauces & Such	229	(21)
Heartier Dishes	250	(28)
Grains & Beans	278	(32)
Desserts	310	(18)
Menus	328	(125)
A Handbook of Nutrition
Introduction: The Search for an Optimal Diet	335	(20)
Brian Ruppenthal
The New Laurel's Kitchen Food Guide	355	(13)
Special Concerns
Pregnancy, Infancy & Early Childhood	368	(18)
Controlling Your Weight	386	(5)
Nutrition in Later Years	391	(3)
Sports	394	(3)
The Vegan Diet	397	(5)
Diet Against Disease	402	(7)
Cancer	402	(1)
Diabetes	403	(2)
Diverticular Disease	405	(1)
Cardiovascular Disease	405	(1)
Hypertension	406	(1)
Osteoporosis	407	(2)
The Nutrients
The Energy-Yielding Nutrients	409	(23)
Protein	412	(7)
Carbohydrates	419	(2)
Sugars	421	(2)
Alcohol	423	(1)
Fiber	424	(3)
Fat	427	(5)
Vitamins & Minerals	432	(12)
Trace Minerals	434	(4)
The Micronutrient Universe (table)	438	(6)
Food Processing	444	(9)
Oils	444	(2)
Sweeteners	446	(4)
Irradiation	450	(3)
Conserving Nutrients in the Kitchen	453	(2)
Suggestions for Further Reading	455	(2)
Recommended Dietary Allowances (RDA)	457	(4)
Nutrient Composition of Foods	461	(27)
Index	488