Whole Food Facts: Complete Reference Guide

Code: BK2723

  Roehl, E.
  1996
  Cookbooks, Nutrition, Vitamins - F02
  Health & Lifestyle (F1-F6)

Description

Indispensable resource book listing every whole food likely to be found in a market,& describes what each food is,where it comes from,how to store it,& how to book it.Comprehensive nutritional breakdowns are provided for every food.- E.Roehl.(96)290p

With the recent influx of natural foods, organic produce, and new nutritional information into the market, consumers find themselves facing new questions:

What is miso? How do I cook millet? Is aspartame dangerous? How much betacarotene does my body need? What is the fat content of an avocado?

For these health-conscious individuals, 'Whole Food Facts' is an indispensable resource.

Listing every whole food likely to be found in a market - from old favourites like apples and oats to new comers like quinoa and tempeh

'Whole Food Facts', describes what each food is, where it comes from, how to store it, and how to cook with it.

Comprehensive nutritional breakdowns are provided for every food.

Author Evelyn Roehl includes chapters on diets and nutrients, making meal planning simple.

Separating the facts from the myths, she discusses recent trends such as macrobiotics, the USDA Food Pyramid, and low-fat foods.

Roehl presents her information in a lively, easy-to-understand manner, complete with fascinating historical information and tips for smart shopping.

No kitchen should be without this lexicon of food knowledge.

Date reviewed

13/12/1996

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