Let's Cook It Right

by Adelle Davis

Here is one of the most popular, helpful, and widely praised cookbooks ever published. Dedicated to the principle that foods can be prepared to retain their delightful flavors, as well as their rewarding nutrients, Adelle Davis, a well-known nutritionist, has completely reviewed the recipes in this edition, added dozens of new ones, rewritten old ones, deleted little used ones. and changed hundreds to keep pace with recent scientific findings. In addition to nearly four hundred basic recipes for preparing every type of food, she has supplied thousands of easy-to-fix variations of them. A major change in this new edition has been to reduce solid fats to a minimum and to increase the use of vegetable oils. thus minimizing dangers from a high leve1 of cholesterol in the blood. Adelle Davis has also attempted to eliminate any ingredients that contain possible cancer-producing additives, such as those found in chemicals used in certain colorings, preservatives, bleaches, artificial sweeteners, flavorings, and dyes. She also warns against food contaminations from lacquers, enamels, waxes, and some widely used insecticide sprays. Easy-to-follow, concise, and complete, this new edition will be warmly welcomed by every homemaker who wishes to maintain her family's maximum physical and emotional well-being.

Genres: Cookbooks, Cooking, Food, Reference, Nonfiction

Paperback

First published June 1, 1962

Reviews

[Amanda · Rating 3 out of 5]

When I was a newlywed a good friend of mine looked everywhere for this book. According to her, her mother used it all the time and was a wonderful cook. After searching for a while she finally found a copy and we tried the recipe for whole wheat bread. It was the first loaf of whole wheat bread I'd ever made. Recently my library had a summer reading program and upon completion I got to pick a free book. As soon as I saw this one on the shelf I couldn't resist picking it up. For sentimental reasons if nothing more. I went right home and read the first few chapters. Some of it is quite hilarious, but I was surprised at how much of the text rang true.

This was originally published in 1947, with the revised edition printed in 1970. Just when America was beginning it's love affair with processed foods and hydrogenated fats, Adelle Davis was warning against the dangers of eating these. While I do not agree with everything in the book, it is a basic, real food cookbook that I can't wait to dig into.

[Marlene Z · Rating 5 out of 5]

Mom gave me this cook book when I left to go to college. I read it on the bus from Montana to California. It was the major cook book I used for most of my married years 64 in all. The book wore out, so I bougher her new addition, but I didn't like it as well, so I was happy that I was able to find a good used one. She not only has great recipes, she explains how to cook all different kinds of foods, and you could depend on your end product after following her direction. I learned to cook very well from this book.

[Kate · Rating 3 out of 5]

My sister, the health nut of the late 60's gave this to me at a wedding shower. My husband was a weight lifter and really wanted the protein. I cooked and he ate bits of the cow that he had never had before, most notably the heart. My copy has long ago fallen to pieces and disappeared. This book was an important part of early married life.

[James Robert Clark · Rating 5 out of 5]

Adelle Davis is by far one of my favorite health authors. Though many of her views regarding vegetarianism are & so-called "incomplete proteins," are no longer accurate but her view towards fresh unrefined foods combined with supplementation of key nutrients is in my view a recipe for health.
Her dietary advice could be easily applied by the average person or the athlete.

[Don Groves · Rating 3 out of 5]

Given to me by a friend years ago. I don't use recipes from it per se but I do consult it when trying something new.

[Belle Meade School]

641.5

[Muath Aziz]

(Lulu’s mom)

[Ronnie K · Rating 3 out of 5]

great collectors recipe book, but the world has definitely evolved in food safety and cookery since 1947, haha

[John Eman · Rating 5 out of 5]

I want to read it