Recipe: Curried Beans

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A kitchen philosophy and the information and recipes to go with it. Dinner, breakfast and lunch menus are balanced according to nutrition, esthetics, and energy; creative use of dinner left-overs to make breakfast and lunch. Mostly vegetarian, a few recipes with fish and eggs. Menus are grouped according to season, with six complete "days" each for fall, winter, spring, and summer. A practical beginner's book, with tips on the timing of the cooking of each meal to maximize efficiency.

"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.

Reviews:

"A pleasure to read."
--Vegetarian Times

Paperback: 240 pages
Publisher: Ballantine Books - October  1985
ISBN-10: 0345332741
ISBN-13: 978-0345332745