“Margaret Wittenberg has compiled an astonishingly thorough and comprehensive guide to help you be a wise consumer of the great variety of food now available—from grains, beans, and nuts to produce, oils, sweeteners, dairy products, meat, and fish. She gives very practical tips for identifying, buying, storing, and preparing the foods that are both most satisfying and most nutritious. I will keep a copy of this book in my kitchen.”
—Andrew Weil, MD, founder and director of the Arizona Center for Integrative Medicine and author of
True Food “What I love about Margaret Wittenberg’s The Essential Good Food Guide
is that it’s a great read, as well as a great resource. Her in-depth experience
in the world of natural foods gives her the credibility to share her knowledge of every imaginable ingredient, including how it is processed and its nutritional values. This book is an outstanding tool for any home cook or chef with an interest in making healthy food.”
—Nell Newman, cofounder and president of Newman’s Own Organics
“From amaranth to olive oil, quinoa to wakame and wild rice (and everything in between), The Essential Good Food Guide is the Larousse Gastronomique of natural foods—ingredients, insight, and inspiration in one definitive volume.”
—Heidi Swanson, author of
Super Natural Every Day“At last we have Margaret Wittenberg to answer our most basic questions about any food we see: ‘What is it?’ and ‘What do I do with it?’ The Essential Good Food Guide is an extraordinarily comprehensive guide to foods, ingredients, and their handling. Sophisticated cooks as well as beginners
will be grateful to have this indispensable book at hand.”
—Marion Nestle, professor of nutrition, food studies, and public health at New York University, and author of
What to Eat“Margaret Wittenberg has been at the leading edge of the healthy eating movement in this country since it hovered at the fringe of public awareness. I can’t think of anyone I would trust more to write this book — the sustainable seafood section alone is worth the price. The Essential Good Food Guide will likely become a cornerstone of every good cook’s library.”
—Mollie Katzen, author of
The New Moosewood Cookbook