The Whole Foods Market Cookbook
The Whole Foods Market Cookbook by Steve Petusevsky, published by Clarkson Potter, 2002
THIS 450-PAGE COOKBOOK IS LOADED with information—but not visuals. Don't expect to put this on your coffee table, but do expect to keep it handy when you're cooking. Put together by Steve Petusevsky and the Whole Foods Market team members, this cookbook is billed as a "guide to natural foods" and includes a conversion chart, an index, "team tips," a glossary, menu suggestions, wine recommendations, a primer on cheese, and lots of recipes (350 to be exact). Even so, the cookbook is easy to navigate, with chapters devoted to everything from appetizers and breads to one-pot meals and desserts. There's a section in the introduction called "Before You Get Started" that explains basics like which pots and pans to cook with, what essential utensils you should have in your kitchen, and what you should know about knives. "Chili Tips" explains what to look for when you buy fresh chilies: "A fresh chili, regardless of which variety, should be glossy, shiny, and smooth skinned." The glossary, with more than 150 definitions, is particularly helpful. You can learn about items including spelt flour, kefir, arame, and date sugar. Here's a sampling of the recipes you can expect to find:
Garden of Eva Summer Rolls
Panang Green Pea Soup
Smoked Mozzarella and Penne Salad
Tofu Reuben
Eight-Layer Tortilla Pie
Warm Quinoa Salad With Shrimp and Asparagus
Savory Tomato Pesto Polenta
Greek Beef Meatballs
Persian Lamb Roast a la Grand-Mere
Chicken and Dumplings
Skillet-Roasted Limas With Italian Herbs
Raisin-Orange Sauce
Ultra Refreshing Triple Citrus Limeade
Fluffy Cottage Cheese Pancakes
Maple Butterscotch Macadamia Blondies
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