Author Description
ALL RECIPES ARE ORIGINAL,AND ALL UTILIZE NATURAL INGREDIENTS.THERE CHAPTERS ON SALADS,SOUPS,EGGS,CHEESE AND PASTA,VEGETABLES,GRAINS,RICE AND DRIED BEANS,SANDWISHES,APPETIZERS AND HORS D'OEUVRS,BREADS,CAKES AND COOKIES AND MUCH MORE
Menrva's Summary
THE THESIS
This book investigates the integration of natural, unprocessed ingredients into daily meal preparation to support a holistic approach to nutrition. Barbara Friedlander provides a comprehensive collection of original recipes designed to emphasize whole foods across various culinary categories. The text serves as a practical guide for home cooks seeking to transition away from processed alternatives by utilizing foundational elements like grains, vegetables, and legumes.
THE SCOPE MAP
What You Will Find
- Recipes categorized by food groups including salads, soups, eggs, cheese, pasta, and grains
- Instructions for preparing appetizers, hors d'oeuvres, and baked goods
- A focus on natural ingredient sourcing and preparation techniques
Scope Limits
- Does not provide detailed nutritional analysis or caloric breakdowns for the recipes
- Excludes complex culinary techniques or advanced professional kitchen equipment requirements
THE AUTHORITY PERSPECTIVE
Readers frequently note the accessibility of the recipes for home cooks interested in natural food preparation. The text is recognized as a straightforward resource for those prioritizing whole-ingredient cooking methods.
Page Count:
192
Publication Date:
1972-01-01
Publisher:
Collier-Macmillan
ISBN-10:
0020096704
ISBN-13:
9780020096702
Cooking
How To
Natural Foods
Reference
Vegetarian