WHOLE FOOD FACTS: THE COMPLETE REFERENCE GUIDE BY EVELYN ROEHL

WHOLE FOOD FACTS: THE COMPLETE

REFERENCE GUIDE BY EVELYN ROEHL

WHOLE FOOD FACTS: THE COMPLETE REFERENCE GUIDE

BY EVELYN ROEHL PDF

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Review

"A book that is not only useful but beautiful...It gives an astonishing amount of information about thousands of fruits,nuts, grains, oils, beans, and vegetables." (Health World)

"When faced with spelt, kamut, and bulgur at your local co-op do you know what they are and how to cook them? If you've been avoiding tempeh, miso, and shoyu for the same reason, you probably need this book. This is not a cookbook - there are no fancy recipes - but the encyclopedic knowledge it contains should encourage the serious whole food enthusiast." (Rosemary Jones, Common Ground)

About the Author

Download: WHOLE FOOD FACTS: THE COMPLETE REFERENCE GUIDE BY EVELYN ROEHL PDF

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WHOLE FOOD FACTS: THE COMPLETE REFERENCE GUIDE

BY EVELYN ROEHL PDF

This easy-to-read compendium is an indispensable guide to meal planning, cooking, and shopping for both the beginner and the experienced whole food cook. From amazake and arugula to shiitake and teff, Evelyn Roehl offers the most up-to-date information on buying and cooking with whole foods. The familiar as well as the exotic in fruits and vegetables, dairy products, grains and legumes, oils, and sweeteners are discussed in detail in this A-Z reference guide no kitchen should be without.

Updated and enlarged edition.

With more natural foods and organic produce in supermarkets, the new USDA Food Pyramid Guide, and recently published information on the value of nutrients and specialty diets, more health-conscious consumers are seeking information on selecting, preparing, and storing whole foods.

The author provides comprehensive nutritional charts and a complete discussion of diets, including vegetarian, macrobiotic, and the new USDA-recommended diet.

A special chapter on nutrients answers the frequently-asked questions What is it?, How do I use it?, How nutritious is it?, and Where does it come from?.

Sales Rank: #159950 in Books

Dimensions: 10.00" h x .80" w x 8.00" l, 1.62 pounds

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"A book that is not only useful but beautiful...It gives an astonishing amount of information about thousands of fruits,nuts, grains, oils, beans, and vegetables." (Health World)

"When faced with spelt, kamut, and bulgur at your local co-op do you know what they are and how to cook them? If you've been avoiding tempeh, miso, and shoyu for the same reason, you probably need this book. This is not a cookbook - there are no fancy recipes - but the encyclopedic knowledge it contains should encourage the serious whole food enthusiast." (Rosemary Jones, Common Ground)

About the Author

Evelyn Roehl, researcher and writer, was co-founder and director of the Food Learning Center in Seattle, Washington.

It was invaluable when my husband needed to find high-potassium foods. My mom was recently put on a very restrictive diet and this book contains nutritive content that's difficult to find elsewhere: potassium, phosphorus, sodium, protein, and calorie content for hundreds of whole foods.

It wouldn't be an exaggeration to call this book a lifesaver!

0 of 0 people found the following review helpful. I've enjoyed this book so much I carried it on my ... By Patricia S. Harper

I've enjoyed this book so much I carried it on my travels and shared the information in it with my family. I think they're going to purchase their own now. :-)

10 of 10 people found the following review helpful. Whole Food Facts - Great Book

By Algol

I really enjoyed reading Whole Food Facts- The Complete Reference Guide by Evelyn Roehl. This is a very well written and informative book. It speaks to Dairy Products, Fats and Oils, Fruits, Grains, Legumes, Nuts and Seeds, Sweeteners, Vegetables, Other Foods, Types of Diets, and the Value of Nutrients and Food Supplements. It explains WHAT they are, HOW your body uses them, How Nutritious are the Specific Foods. Sometimes the Book explains how to USE and STORE certain types of food and explaines the different types of a certain food, such as Fats and Oils. It further addresses the Vitamins found in each type if food and some additatives. It provides a guide for how long you can store fruit and the peak season of availability of the fruit. Toward the end, there is a section on Vitamins and their uses in the body that I found extremely interesting. It also recommended amounts needed for good health. I am very glad I bought this book as it is a great reference book. It even tells me how to prepare a few foods- not receipes, just preparation.

WHOLE FOOD FACTS: THE COMPLETE REFERENCE GUIDE

BY EVELYN ROEHL PDF

Be the initial which are reading this Whole Food Facts: The Complete Reference Guide By Evelyn Roehl Based on some reasons, reading this book will provide even more perks. Even you have to read it detailed, page by web page, you can finish it whenever as well as wherever you have time. Once again, this on the internet e-book Whole Food Facts: The Complete Reference Guide By Evelyn Roehl will certainly provide you easy of checking out time and also activity. It likewise offers the experience that is cost effective to get to as well as obtain substantially for better life.

Review

"A book that is not only useful but beautiful...It gives an astonishing amount of information about thousands of fruits,nuts, grains, oils, beans, and vegetables." (Health World)

"When faced with spelt, kamut, and bulgur at your local co-op do you know what they are and how to cook them? If you've been avoiding tempeh, miso, and shoyu for the same reason, you probably need this book. This is not a cookbook - there are no fancy recipes - but the encyclopedic knowledge it contains should encourage the serious whole food enthusiast." (Rosemary Jones, Common Ground)

About the Author

Evelyn Roehl, researcher and writer, was co-founder and director of the Food Learning Center in Seattle, Washington.