New Good Food, rev: Essential Ingredients for Cooking and Eating Well

by Margaret M. Wittenberg

In NEW GOOD FOOD, industry veteran Margaret M. Wittenberg offers reliable, practical, one-stop advice on organics, whole grains, buying local, sustainability, and more. Focusing on core food products available at large-scale and natural foods markets, she profiles everything from new sweeteners like agave nectar to specialty flours like spelt and barley to gourmet salts. She also clears up confusing food labels, misleading marketing claims, and common misperceptions behind everyday foods, conclusively answering questions like "Grass-fed beef versus grain-fed--what's the difference?" and "Are there good options for gluten-free cooking and baking?" Seasonal produce charts and preparation advice for new (or new-to-you) products provide the essentials for enjoying whole foods every day, every way.

An updated and expanded edition of the definitive guide to buying, storing, and preparing whole foods. Revisions include seven new chapters, with one devoted exclusively to whole grains. Provides an insider's view on agriculture and livestock, including a look at grass-fed beef and antibiotic use in meat production, as well as organic labeling and new nutritional findings.

Reviews"Margaret M. Wittenberg delves into the world of organic foods to help guide you through its twists and turns."-Taste for Life Magazine

Genres: Cookbooks, Cooking, Health, Nonfiction

296 pages, Paperback

First published November 1, 2007

About the author

Margaret M. Wittenberg has been teaching natural and organic foods cooking and helping maintain and enhance access to good food through her work in organic agriculture, seafood sustainability, agricultural environmental standards, and farm animal welfare for over 35 years. Her books serve as a catalyst for the reader to explore the possibilities through detailed advice how to buy, prepare, store, and enjoy the expansive, delicious world of good food, including heirloom beans, grains, flour, fruits and vegetables, as well as sustainably caught seafood, humanely raised meat & poultry, cheeses, natural sweeteners, and seasonings. When she's not writing or teaching, Margaret enjoys spending time cooking and gardening at her home in the Texas Hill Country.

Reviews

[Vee · Rating 2 out of 5]

This is a decent overall reference book for a home cook.
I had to read this book for work and found it informative, but not exactly scintiallating reading. Unless you are being paid to read it cover to cover (as I was) - I wouldn't encourage you attacking it as a novel.

That being said, the sections are well organized and the book provides just enough information to answer basic nutrition and cooking techniques. The sprinkled bits of history are also fun for trivia buffs...

All in all, unless you are a newbie to healthful eating and cooking techiniques, the average person could probably find out the same info (and more) online in a few minutes. If you are a professional you'd be better off with a more in depth food encyclopedia.