Product Description

The one-of-a-kind encyclopedia of natural, whole foods that shows you how to eat right and feel better.

To a large degree, the quality of what we eat determines our health, and many cultures understand that food is the best medicine for what ails us. Arranged alphabetically, fully cross-referenced and indexed, and illustrated with line drawings, The New Whole Foods Encyclopedia provides information on how to select, prepare, store, and use medicinally more than 1,000 common and uncommon whole foods, from acorn to zucchini and aduki (a healthful Japanese bean) to zapote (a tropical fruit). Sidebar anecdotes, unique recipes, historical background, and a complete glossary of terms also contribute to the book's modern, user-friendly format.

For three decades, Rebecca Wood has conducted workshops and seminars on whole foods cookery and the properties of foods according to Western, Ayurvedic, and Chinese models. The New Whole Foods Encyclopedia shares her wisdom with a new generation of readers at a time when the benefits of holistic medicine are being recognized by the entire medical community.

With a Foreword by Paul Pitchford, author of Healing with Whole Foods.

Wood received both the 1998 James Beard Award and the Julia Child/IACP Award for her latest book, The Splendid Grain

Product Details

• Amazon Sales Rank: #92012 in Books
• Published on: 1999-07-01
• Original language: English
• Number of items: 1
• Binding: Paperback
• 464 pages

Features

• ISBN13: 9780140250329
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

Amazon.com Review
If you eat natural foods, or want to learn more about them, reading The New Whole Foods Encyclopedia will be a treat. The book is an invitation to learn the lore, health properties, and use of more than a thousand familiar and unusual foods and herbs. Each entry consists of a description, a little history or legend, the health benefits, and how to buy (or find) and use it. Author Rebecca Wood clearly delights in her subject--her writing is warm, like love letters to these intriguing foods. "I don't know what I love most about asafetida--its knock-your-socks-off sulfurous aroma ... or ... its pungent but pleasant and satisfying flavor," she writes of the herb also known as devil's dung. "I also love the way the word rolls off my tongue." Not all the entries are complimentary, though--Wood tried to like banana squash, but ended up feeding it to her chickens. Dotting the food entries are sidebars of recipes, preparation suggestions, and weird information that doesn't fit anywhere else: how horses get sunburned, why young wives fed their elderly husbands celery in the 1600s, tips for not crying over onions, and how to harvest natural chewing gum, for example. You may start by looking up a particular food, but you'll linger, reading just for the pleasure of it. --Joan Price

From Library Journal
In this update of a book originally published in 1983, Wood, author of the award-winning The Splendid Grain (LJ 2/15/97), provides an alphabetical listing of more than 1000 whole foods: grains, vegetables, fruits, nuts, seeds, seaweeds, fungi, sweeteners, fats, oils, herbs, and spices. Entries include historical information, health benefits, uses, and buying guidelines. Sidebars studded throughout the text contain interesting anecdotes, recipes, and even the occasional poem. Wood includes a helpful section on how to store whole foods and a list of mail-order sources. She derives her information about the healing properties of foods from a combination of Western nutrition, traditional Chinese medicine, and Indian Ayurvedic medicine. Although some readers may be skeptical of Wood's claims for health benefits that have not been clinically proven, the book is filled with practical information that would be useful to anyone wanting to further their food horizons. Recommended for public and academic libraries.AJane La Plante, Gordon B. Olson Lib., Minot State Univ., ND
Copyright 1999 Reed Business Information, Inc.

From Booklist
Wood has offered up a comprehensive listing of the world's whole foods. She briefly describes the origins and characteristics of each product of nature, and then she outlines its traditional health benefits. Paragraphs follow on use of the item in cooking, and buying hints to ensure the best version of the product for the uninitiated. An abundance of cross-references help guide the reader through multiple names of the same food. Occasional recipes dot the text, and their simplicity makes them attractive. Illustrations help identify some of the more obscure items such as cardoons, but more thorough graphics would help even tyros in the field. Health benefits claimed for these foods assume agreement with the philosophy of the whole-foods movement, and one may marvel at such sentences as "Garlic and ginger are effective folk remedies for jet lag." Libraries with high demand for books on natural foods should add this volume to their reference collections. Mark Knoblauch

Customer Reviews

This book saved my life!
Well, Ok not quite but almost! A few months ago my teenage daugher and I were diagnosed with numerous food allergies and told to follow a rotation diet. A life long vegetarian, it was an almost overwhelming to be told I could no longer eat soy, eggs, pinto beans, kidney beans, avocados, etc. And my daughter is not allowed any legumes as well (nor sugar either).
Clearly the protein was going to be a challenge (we really dislike flesh foods of any kind) but then I read the guidelines for the rotation diet itself and quickly discovered the extreme limits of my food knowledge! Sure I had heard of (but never cooked) quinoa and flax but amaranth and yautia? Not. And even if I could find where to purchase these items, how would I prepare them?
Both our weight and our attitude dropped signficantly in the first few weeks. Then we "modified" the guidelines and found ourselves physically sick again. Luckily for us, my husband purchased this book on a trip to Dallas. While I was skeptical about it's holding my interest as an actual "read through", I found it quite engrossing from almost the first page.
Not only do I now know what to do with the foods on a rotation diet list (knowing that yautia is similar to potatoes means I can now make a favorite soup that otherwise I would have passed over) but because the index is brilliantly organized I can easily look up say "warming foods" and adjust my internal thermostat rather than the whole house which made my husband doubly glad he had bought it! The same for high BP, colds, cancer, you name it.
And I can relax about the protein issue as well knowing which foods on "our list" are highest in protein instead of just choosing those foods with which I might have previously been most familiar. I bought a copy for my mom for her birthday and she can't put it down either!
If you are really interested in preparing a variety of healthy foods no matter what your current state of health might be, do yourself a favor and buy this book. It might not save your life but it will certainly liven up your meals no matter what kind of diet you follow!

Very wise and thoughtful compendium
This is an excellent reference for any cook who wants to know more about whole foods, including grains, vegetables, fruits, etc. Rebecca is a very kind, warm person, and her personality shines through in this book.

The contents include both Western scientific knowledge about the proteins, carbohydrates, vitamins, and minerals contained in foods, as well as their properties from an Eastern perspective, including Ayurvedic and Chinese Traditional Medicince. Rebecca draws from all of these traditions to present the wonders of whole foods. You may buy it as a reference but I guarantee you will browse just for the pleasure of it!

This book is a trustworthy guide around making food choices!
Any book by Rebecca becomes a food bible for me. I trust her research, her training, her life experiences and her instincts about food. This Encyclopedia helps me cut through the marketing hype around natural foods. Besides being so informative, it's a darned interesting read as well! Friendly, charming and reminiscent of all things good, wholesome and healing. My young son and I love her old-time recipes for such things as tree sap gum and acorn meal. This book is a trustworthy guide to making food choices. It belongs on anyone's shelf of tried and true natural health classics.