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The Book of Whole Meals: A Seasonal Guide to Assembling Balanced Vegetarian Breakfasts, Lunches and Dinners, by Annemarie Colbin
PDF Download The Book of Whole Meals: A Seasonal Guide to Assembling Balanced Vegetarian Breakfasts, Lunches and Dinners, by Annemarie Colbin
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"It is difficult to imagine a better course for practicing, would-be, or even part-time vegetarians," said The New York Times of Annemarie Colbin's cooking classes. And, in this book, the founder of the successful Natural Gourmet Cookery School in New York City offers a whole year's worth of her popular classes.
The Book Of Whole Meals
-- Provides a sound holistic nutritional philosophy on which to base your food choices
-- Gives thorough instructions on how to set up a kitchen and a well-stocked pantry
-- Offers varied menus for each season: dozens of whole breakfasts, lunches; and dinners, using the fruits and vegetables of the season
-- Shows how to make quick meals with leftovers, without sacrificing taste or nutrition
-- Teaches you how to maximize efficiency and grace in the kitchen with time-saving hints for organizing every step of food preparation...and more!
Voted one of ten best cookbooks by New Age Journal readers.
- Sales Rank: #303784 in Books
- Brand: Colbin, Annemarie
- Published on: 1985-10-12
- Released on: 1985-10-12
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 11.10" h x .60" w x 8.50" l, 1.20 pounds
- Binding: Paperback
- 240 pages
- ISBN13: 9780345332745
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Review
"A pleasure to read."--Vegetarian Times
From the Inside Flap
"It is difficult to imagine a better course for practicing, would-be, or even part-time vegetarians," said The New York Times of Annemarie Colbin's cooking classes. And, in this book, the founder of the successful Natural Gourmet Cookery School in New York City offers a whole year's worth of her popular classes.
The Book Of Whole Meals
-- Provides a sound holistic nutritional philosophy on which to base your food choices
-- Gives thorough instructions on how to set up a kitchen and a well-stocked pantry
-- Offers varied menus for each season: dozens of whole breakfasts, lunches; and dinners, using the fruits and vegetables of the season
-- Shows how to make quick meals with leftovers, without sacrificing taste or nutrition
-- Teaches you how to maximize efficiency and grace in the kitchen with time-saving hints for organizing every step of food preparation...and more!
Voted one of ten best cookbooks by New Age Journal readers.
From the Back Cover
"A pleasure to read."--Vegetarian Times
Most helpful customer reviews
49 of 53 people found the following review helpful.
different from what i expected...
By A Customer
this book was not what i expected. it may be a very good book for those who cook or intend to cook 3 meals a day. But when i bought this book, i thought it was about making a full balanced meal at one time. this book is set up a bit differently. it gives instructions to prepare breakfast, lunch and dinner all at once. the breakfast needs some bit of dinner leftovers, the dinner requires some part of lunch leftovers and the lunch needs some ingredient from the breakfast. So in order to make one meal, you have to make all 3 meals. so if you just want to come home and cook a single meal of dinner, then this book is not for that.
25 of 27 people found the following review helpful.
Cooking for an Army?
By S. Marcantelli
I am not a vegetarian but I would like to become one. I bought this book because it offered balanced vegetarian breakfasts, lunches and dinners - just what I was looking for. However, the dinners are HUGE! Of course, a person does not have to cook every dish on the menu, and she does state that, but the whole reason I was drawn to this book was I wanted a book that would say, "Here eat this and you'll get all the nutrients you'll need as a vegetarian." I did not have a problem, as one reviewer did, with the idea that I would need ingredients from dinner, for example, for breakfast the next day. In fact I liked that idea. The first fall menu is: Miso Soup, Brown Rice, Aduki Beans, Sauteed Carrols, Onions and Squash and Cabbage Salad. Doesn't that sound great? For this meal, she writes that you will need TWO 2 or 3 quart covered pots, a 4-quart pressure cooker or 3-quart covered pot, plus a skillet or saucepan. Do you have, or usually need, that many pots? I don't. The next day after cooking this dinner, you use the left-over rice for breakfast, the left-over aduki beans for a soup for lunch and the left-over sauteed carrots-onions-squash in a dish of fried rice with vegetables, also part of the lunch. I like that. I will screw up my courage eventually to try to see how I can use this book, perhaps even buy some more pots and whatever, but I wish someone had written a review warning me about the cooking vessels needed to do the menus as written. (Waffle iron needed for breakfast number three, by the way.)
30 of 30 people found the following review helpful.
A Classic ... A good place to start
By jumpy1
With this book, I started at the first fall menu and started cooking my way through it. It's been totally doable. The recipes are so simple and laid out with directions of what to do first, second etc. that preparing entire meals with dessert gets faster with time. (She includes a healthy dessert in most of them.) I have noticed a couple mismarkings that would've affected the whole dish if I hadn't caught them, and while some of the recipes are really wonderful, others are just plain yuck! (I know it's health food but sometimes it goes too far!) As for flavor, it's definitely on the side of the old "healthy" stuff. If you're looking for the creative haute-cuisine vegetarian/vegan stuff you can find today, this is not it. However, the meals make me feel good and satisfied. They are so balanced, I find I don't crave sweets afterwards. The suggestions for what to do with the leftovers are really useful. Also, if you are nervous (as I was) about using all of these strange ingredients, the directions are simple enough that you'll become a pro in no time. One more thing - my complexion has really improved since I started using this book.
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