Whole Food Bible: How to Select & Prepare Safe, Healthful Foods »

Chris Kilham has been involved in the field of holistic health as a writer, lecturer, and entrepreneur since 1970. He is the author of The Five Tibetans and The Whole Food Bible, as well as the founder of Medicine Hunter Inc., which specializes in the research and development of plant medicines. He lives in Massachusetts.

For people concerned with the quality and integrity of the food they eat and who want to take the guesswork out of shopping, The Whole Food Bible provides a ready source of up-to-date information on all varieties of foods. The author details the latest findings on such topics as food irradiation, pesticides, and chemical food additives, enabling consumers to minimize their exposure to the hazards existing in many foods today. The author also provides extensive information on diet and nutrition and the benefits of eating foods that are organically grown and minimally refined.

• New edition of the best-seller.

• First published by Addison-Wesley in 1991, with more than 35,000 copies sold.

• A handy guide for both the experienced and beginning cook.

• More than 100 simple, healthy, and delicious recipes and a large assortment of tips on how to select and prepare delicious whole foods.

Chris Kilham, vice chairman of the Organic Food Alliance and former vice president of marketing for Bread & Circus Wholefood Supermarkets, is the author of The Five Tibetans and Kava: Medicine Hunting in Paradise. He lives in Massachusetts.

Acknowledgments

Part One: Whole Food Bible
1. What's Happened to Food?
2. Sustainable Agriculture
3. Eco Report: Pesticides
4. Grains
5. Beans and Sprouts, Nuts and Seeds
6. Eco Report: Food Irradiation
7. Vegetables and Fruits
8. Dairy Products: Milk, Cheese, and Eggs
9. Eco Report: Bacterial Food Contamination
10. Meats
11. Fish and the Fruits of the Sea
12. Eco Report: Water
13. Oils
14. Sweeteners
15. Salt, Herbs, and Spices
16. Eco Report: Chemical Food Additives
17. Reading a Food Label
18. Flours and Baking Products
19. Packaged Foods
20. Beverages

Part Two: Recipes
Appetizers Soups Salads Pasta Vegetarian Entrees Fish & Shellfish Meats & Poultry Side Dishes Vegetables Sauces & Dressings Breads
Desserts Beverages Breakfast & Lunch Menus

Appendix 1: Resources

Appendix 2: References

Index