The New Whole Foods Encyclopedia
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The New Whole Foods Encyclopedia : A Comprehensive Resource for Healthy Eating

By (author) Rebecca Wood , Illustrated by Peggy Markel , Foreword by Paul Pitchford

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The bible of nutritional eating-now fully updated for the twenty- first-century kitchen The average American's awareness of the relationship between diet and mental and physical well being has virtually exploded since "The New Whole Foods Encyclopedia" was first published in 1983. There has never been a greater selection of whole foods available at even a typical grocery store-but the choices can often be dizzying. This new edition shows consumers how to select, prepare, store, and use more than 1,000 familiar and unusual foods to maintain optimum health and heal what ails them. Readers of Michael Pollan and Eric Schlosser- as well as anyone concerned about the quality of the food they ingest- will make this the go-to resource on good nutrition. This updated edition of "The New Whole Foods Encyclopedia" includes: ?More than two hundred new entries ?A new index featuring home remedies ?Line drawings illustrating unusual foods ?Resources for hard-to-find foods ?A fully cross-referenced format with sidebar recipes throughout

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  • Paperback | 449 pages
  • 188 x 232 x 28mm | 639.56g
  • 27 Apr 2010
  • Penguin Books
  • New York, NY
  • English
  • Revised, Updated ed.
  • black & white illustrations
  • 0143117432
  • 9780143117438
  • 66,607

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Author Information

Rebecca Wood has served as an educational consultant to the natural foods industry for fifteen years. She is co-founder and Director of the macrobiotic East-West Center in Boulder, Colorado, and the author of The Splendid Grain and Quinoa the Supergrain.

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