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by Nikki Goldbeck
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Regional & International
  • Author:
    Nikki Goldbeck
  • ISBN:
  • ISBN13:
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  • Publisher:
    Dutton Adult; Stated First Printing edition (April 27, 1983)
  • Pages:
    580 pages
  • Subcategory:
    Regional & International
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    1851 kb
  • ePUB format
    1818 kb
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    1593 kb
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Books by Nikki Goldbeck. Showing 22 distinct works.

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by Nikki Goldbeck and David Goldbeck.

товар 1 American Wholefoods Cuisine Nikki Goldbeck, David Goldbeck Paperback Used - Goo -American . Very complete resource with GREAT recipes. This book was touted as being the Joy of Cooking for vegetarians.

товар 1 American Wholefoods Cuisine Nikki Goldbeck, David Goldbeck Paperback Used - Goo -American Wholefoods Cuisine Nikki Goldbeck, David Goldbeck Paperback Used - Goo. 355,04 RUB. + 620,69 RUB за доставку. товар 2 NEW - American Wholefoods Cuisine by David Goldbeck; Nikki Goldbeck -NEW - American Wholefoods Cuisine by David Goldbeck; Nikki Goldbeck. I think this is a great description because it is a comprehensive cookbook with recipes you can count on. Наиболее популярные в Научная литература.

New York : New American Library. inlibrary; printdisabled; ; china.

American wholefoods cuisine.

Goldbeck's American Whole-Food Cookbook by Goldbeck, Nikki. Condition: Very Good.

Product Description American Wholefoods Cuisine American Wholefoods Cuisine is far more than a cookbook. It is a complete, authoritative guide to healthful foods and to cooking and baking techniques.

American cuisine reflects the history of the United States, blending the culinary contributions of various groups of people from around the world, including indigenous American Indians, African Americans, Asians, Europeans, Pacific Islanders, and La. .

American cuisine reflects the history of the United States, blending the culinary contributions of various groups of people from around the world, including indigenous American Indians, African Americans, Asians, Europeans, Pacific Islanders, and Latin Americans

Considered "the new Joy of Cooking" by authorities from Food & Wine to Vegetarian Times, this major cookbook introduces a contemporary cuisine that "tastes great and happens to be healthy." 1300 recipes, plus 300 pages of valuable kitchen information. 580 pages, illustrated.

I am a person who loves to cook and own about 100 cookbooks. This is among my top 3 favorites. So far, I have made about 12 recipes from this book and each one has been a "10". The recipes are simple, wholesome, DELICIOUS and satisfying. This is not stereotypical vegetarian food (i.e. tofu and twigs). The recipes are filling and many have the feeling of comfort food.

I brought the vegetarian chili to an office party and it was devoured in minutes. Yesterday, I made bean moussaka (which sounds complicated but it wasn't) and it was absolutely one of the most delicious things I have ever made.

Best of all, this cookbook does not use exotic ingredients. Everything is easily findable in your local supermarket and the recipes are easy to follow.

This is a wonderful cookbook for both vegetarians and carnivores alike!
Good Golly - My copy ... bought in the 80's is well worn and dog-eared. My daughter, just setting up her own kitchen and cooking for herself, was looking for a good basic vegetarian cookbook and I knew this was the one to get for her. I am glad I was able to find this still available. Lots of good recipes as well as much information about how and why foods go together. The author also includes suggestions for matching dishes for meals and pairing foods for the best nutritional value. Highly recommend.
I've been a vegetarian for 27 years, and have amassed an impressive library of vegetarian and vegan cookbooks over the years. This one is my all-time favorite. Like the Joy Of Cooking, it assumes you know nothing about the ingredients, how things are served, or how to put together a menu using new foods. I love that it includes foods from a variety of cuisines, despite the name "American wholefoods". I LOVE THIS BOOK and have replaced it each time I loan it out and it doesn't come back. If I had to pick one cookbook, this is it.
I have not even tried any of the recipes yet, and I'm already happy I bought this book. I never went to chef's school. My parents weren't rich chefs. So I didn't learn how to store many of the foods I buy properly until I read this book. My previous idea of food storage was cans go in pantry, veggies and fruits all get crammed in the crisper box in the fridge in the plastic bags they were bought in, and spices go on the rack over the stove, imagine my suprise to find out that some veggies and fruits can be left OUT on the counter and in the pantry! I always wondered why the crisper bin was so small! The whole last 50 pages or so is PACKED full of GREAT information on things like how to store, prepare, and safely handle and cook every vegetable, grain, and otherwise whole food under then sun. The diagrams that show the EASY way to cut your veggies to make little squares and sticks are SO easy to understand, and things you just would never think of on your own (you don't have to peel carrots)! The kitchen math section give the conversions for just about every measurement I can imagine exists in the english language. A great help to my math-poor brain! Tips and short cuts such as storing unused portions of tomato paste frozen in ice cubes trays are just dead on BRILLIANT! The pantry lists give you a great starting place to copy down and take on your shopping trip to stock your pantry, freezer, and fridge with all the useful stuff you'll need to cook the recipes in the book, very helpful to me since I don't have ANY of this stuff on hand, and otherwise would be making daily trips to the co-op to buy each recipe's ingredients. I may not have to leave the house for DAYS thanks to this book! Being able to cook a meal without making a grocery trip is something I have never been very good at. Basically, the tips in this book are idiot proof. Maybe that's why it's gotten a few bad reviews, because it's got a lot of info that most of the "professional" and "lifetime" cooks who buy it already knew, but if you are in your twenties and not very experienced in the kitchen, or are a new convert to the vegetarian world, I think this book is the BEST guide I've seen so far. SO many of the other vegetarian cookbooks I've bought were SO over my head and out of my league. This book really helps! Even if every recipe in it is bad, I will still be happy I bought it! I have skimmed over some of the recipes, and the stuffed veggies section looks very promising, and the recipes sound very good, so I don't think that will be the case anyways.

All that, and it looks pretty on the shelf too, with it's checkered print spine. :)
I am NOT exclusively vegetarian but, I do on occasion love a good vegetarian meal. After being disappointed so many times by various books on the subject, I checked this book out through my library system. After giving it a test run I NEEDED it in my personal library.

This one is definitely a winner and a keeper! It has a wonderful selection of recipes from hometown to around the world; uses easy to find ingredients and has very informative sections on menu planning and preparation techniques.

Great for folks who want to explore this type of cuisine at either an entry or expert level because the authors really made an effort to make the cuisine accessible and palatable for a variety of tastes.
This was a replacement for my old, loved, and very worn copy of American Wholefoods Cuisine. Obviously if I purchased a replacement, I like the book a lot. It's well-organized, has a nice variety of recipes, with good directions. I like that it uses mainly "ordinary" ingredients and doesn't require a scavenger hunt to locate obscure items. What I don't like about my new book is that it's, well, new....it can't read my mind and open to my most used recipes like my worn copy seemed to do. I think I will adjust to this inconvenience, however. ;-)