Author Description

This book contains recipes and information about natural foods, presented in an easy-to-read and fun format. Read about agar-agar, arrow root, malt powder, bee pollen, carob flour, dolomite powder, kelp & sea vegetables, lecithin, miso, nigari, soybeans, sprouts, sesame butter, tahini, shoyu, tamari, tempeh, tofu, and much more. From the introduction: You will find for the most part that this book is about the art of eating, the nutritional value and the manufacture of particular natural foods. I hope What's That Stuff will save readers' time by consolidating information one otherwise has to work at digging for. I hope it will save readers money, too. Reading about an odd food instead of purchasing it on a whim can prevent the kind of food investment which only returns mold. And who has not bought a cookbook which sets on the shelf rarely used? The Appendix section on cookbooks was included to help "match" readers with cookbooks useful to their particualr dietary goals. I hope that in keeping the writing style of this book free, readers only marginally interested in natural foods will find at least parts of the book entertaining. For the "food faddists" in the crowd, I'd like to pose this question: How, since it's only been in the last 80 years that human kind ate anything but natural foods, can people still eating natural foods be called "faddists"?