With food purity and concerns about processed, packaged goods increasingly on the minds of cooks and consumers, whole, natural foods are once again taking centre stage. This classic resource, too long out of print and now exhaustively updated, is a comprehensive guide to using these unadulterated, healthful foods, whether foraged, free-ranging, or fresh from the farmer's market. More than 150 new recipes - bringing the total to more than 1,200 - and 32 pages of colour photos augment a wealth of detailed cooking information, such as:- bread baking procedures- sauce preparation- meat and fowl roasting tables- methods for making everything from soup stocks and mousses to ice creams and preserves- expert, easy-to-follow guidance on using unprocessed ingredients, such as whole grains, nuts and seeds, natural sweeteners, and soyRodale has devoted its leading experts, research facilities, and test kitchens to discovering the most appetising, flavourful, and nutritionally effective ways of using whole foods. This book has anticipated and answered every type of cooking question - from how to carve a turkey or make a roux to how to turn leftover pulp into homemade jams and sauces.
This much-loved classic guide to cooking, choosing, and savoring whole foods has been comprehensively revised and updated to include more than 1,000 healthy, modern recipes plus helpful information on canning, preserving, sprouting, baking, and much, much more