Økologisk mad og madlavning

Alfred McCann's 1913 book was a call to arms against the "processed, bleached, colored, de-natured, de-germinated, de-mineralized, chemically treated" foods that "now menace the health and life of America." This book, published nearly a century ago, outlines many of the concerns that have given rise to today's Slow Food Movement.

Thanks to the ever-increasing number of kosher products available to home cooks, it's never been easier or more satisfying to prepare delicious, wholesome, and healthful kosher meals. In this new collection of exciting recipes, acclaimed journalist, cooking teacher, and cookbook author Faye Levy presents a progressive, upbeat approach to nutritious kosher cuisine that highlights the pleasure of preparing and eating mouthwatering dishes that promote well-being.Kosher foods are being used in more and more American homes, and their abundance and diversity is increasing at an impressive rate. From the traditional to the exotic, from extra-virgin olive oil to tasty cheeses, from spicy condiments to Asian-style sauces, from Latin flavors to Indian, Levy introduces both novice and seasoned cooks to a grand array of international ingredients. By showcasing them in such dishes as Poached Turkey with Mushrooms, Wheat Berries, and Dill; Diced Vegetable Salad with Pepitas and Papaya; Marseilles-Style Fish with Saffron and Fennel; and Turkish Autumn Vegetable Casserole with Chicken, she shows how they will add zest to any menu while maintaining solid nutritional value.With a focus on foods with substantial health benefits, such as nuts, whole grains, fruits, and vegetables, Levy revamps old favorites, turning them into updated wholesome creations, including Springtime Chicken Soup with Asparagus, Fava Beans, and Whole Wheat Matzo Balls; Passover Haroset with Pistachios and Pomegranate Juice; Rosh Hashanah Chicken with Dates and Almonds; and Apple Apricot Whole Wheat Noodle Kugel. She introduces new classics to the festive Jewish kitchen, such as Cucumber, Jicama, and Orange Salad with Black Olives; Buckwheat Blintzes with Goat Cheese and Ratatouille; Spicy White Bean Soup with Kale; Purim Baked Turkey Schnitzel with Sweet-Sour Onion Compote; and Macadamia Orange Cake with Red Berry Sauce. Whether you're cooking for yourself and your family any day of the week or preparing a holiday feast for friends and relatives, Healthy Cooking for the Jewish Home is bound to satisfy all your culinary needs.Variety is not only the spice of life; it's also the spice of nourishing menus. The two hundred healthful, tasty, innovative kosher recipes in this book are sure to add inspiration to your menus and variety to your daily eating, as well as zest to the lives of those who share your table.

Jeanne Lemlin sets the standard for accessible and appealing vegetarian cooking. Vegetarian Classics is Jeanne's most useful and comprehensive book to date: an essential collection of 300 no-fail recipes for soups, salads, sandwiches, pastas, pizzas, calzones, casseroles, stir-fries, stove-top dishes, sides, snacks, desserts, and breakfasts. Each recipe is deeply satisfying and surprisingly simple, reflecting Jeanne's trademark dedication to uncomplicated techniques and unparalleled flavor.

Identifying and Harvesting Edible and Medicinal Plants in Wild (and Not So Wild) Places shows readers how to find and prepare more than five hundred different plants for nutrition and better health. It includes information on common plants such as mullein (a tea made from the leaves and flowers suppresses a cough), stinging nettle (steam the leaves and you have a tasty dish rich in iron), cattail (cooked stalks taste similar to corn and are rich in protein), and wild apricots (an infusion made with the leaves is good for stomach aches and disgestive disorders). More than 260 detailed line drawings help readers identify a wide range of plants -- many of which are suited for cooking by following the more than thirty recipes included in this book. There are literally hundreds of plants readily available underfoot waiting to be harvested and used either as food or as a potential therapeutic. This book is both a field guide to nature's bounty and a source of intriguing information about the plants that surround us.

Burgers have always been tasty, fun, and convenient. Now, thanks to Bharti Kirchner, they are healthy too. Here are fifty creative recipes for modern burgers made without meat for meals that are low in fat and high in nutrients and fiber. These are no the bland bean burgers of yore. Kirchner's recipes represent a wide range of exciting flavors, textures, and ingredients, reflecting the way Americans eat today. Here are recipes for all-important cholesterol-reducing Tofu and Other Soy Burgers, Grain and Bean Burgers, Vegetable Burgers, Nut and Seed Burgers, Stuffed Burgers - suitable for festive occasions - as well as chapters on side dishes and condiments that complete meals of meatless burgers. Cooking from Vegetarian Burgers is the healthiest and most delicious way to enjoy America's favorite food.