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The Sprouting Book
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by
Ann Wigmore
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Stalking the wild asparagus.
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by
Euell Gibbons
Euell Gibbons was one of the few people in this country to devote a considerable part of his life to the adventure of "living off the land." He sought out wild plants all over North America and made them into delicious dishes. His book includes recipes for vegetable and casserole dishes, breads, cakes, muffins and twenty different pies. He also ...
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Foods That Heal
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by
Bernard Jensen
The American Cancer Society recently recommended that Americans eat more fresh fruit and vegetables. Based upon the works of pioneering nutritionists, this well-researched, comprehensive guide reveals the restorative and healing properties of fruits and vegetables. A food analysis chart includes the length of time needed for digestion. Line ...
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The Raw 50: 10 Amazing Breakfasts, Lunches, Dinners, Snacks, and Drinks for Your Raw Food Lifestyle
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by
Carol Alt, David Roth, Nicholas J Gonzalez (Foreword by)
Alt, model and author of "Eating in the Raw," provides recipes and pragmatic advice for making the transition (complete or partial) to raw foods and fills the bill with 50 of her favorite menus as well as inspiring stories from real people who have made the switch to raw.
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The American Vegetarian Cookbook from the Fit for Life Kitchen
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by
Marilyn Diamond
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Tofu Cookery
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by
Louise Hagler
Since the original publication, tofu is now mainstream with grocery stores and markets nationally carrying soy products. This newly revamped 25th Anniversary Edition of the best-selling classic features more than 30 new, tasty and intriguing recipes with most of the original recipes revised to bring them up to today's nutritional and cooking ...
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Enchanted Broccoli Forest
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by
Mollie Katzen
This second volume in Mollie Katzen's classic cooking series features over 200 vegetarian recipes and a bounty of kitchen guidance from one of America's dearest cookbook authors. As with Moosewood, this new edition of "Enchanted Broccoli Forest" is a companion volume to Mollie's new television series, and features 16 pages of color food ...
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Tassajara Cooking
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by
Edward Espe Brown
When it was first issued, "Tassajara Cooking" became an overnight classic. Ed Brown's recipes for cooking--for learning to appreciate all the steps involved in making a meal, from selecting the ingredients to serving the finished dish--struck a chord with people who care about food and nutrition. This groundbreaking book, in a completely ...
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Super Natural Cooking: Five Delicious Ways to Incorporate Whole & Natural Ingredients Into Your Cooking
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by
Heidi Swanson
Everyone knows that whole foods are much healthier than refined ingredients, but few know how to cook with them in uncomplicated, delicious ways. Using a palette of natural ingredients now widely available in supermarkets, "Super Natural Cooking" offers globally inspired, nutritionally packed cuisine that is both gratifying and flavourful. With ...
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Fresh: The Ultimate Live-Food Cookbook
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by
Valya Boutenko, Sergei Boutenko
"Fresh" manages a balancing act very few alternative cookbooks achieve: presenting a sophisticated collection of recipes for knowledgeable raw foodies, while gently providing all the introductory information required to guide the uninitiated (and even the previously uninterested) toward a fulfilling and flavorful live-food diet. The authors review ...
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The Oil-Protein Diet Cookbook
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by
Dr. Johanna Budwig
This brilliant scientist has put together a wonderfully imaginative "cookbook" and practical guide for the use of oils in daily meal preparation. You'll discover over 500 delicious meal possibilities using the healing powers of flax oil.
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Grub: Ideas for an Urban Organic Kitchen
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by
Anna Lappe, Bryant Terry
Combining a straight-to-the-point expos about organic foods (organic doesn't mean fresh, natural, or independently produced) and the how-to's of creating an affordable, easy-to-use organic kitchen, "Grub" brings organics home to urban dwellers.
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Linda McCartney's Home Cooking
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by
Linda McCartney
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The Complete Book of Raw Food: Healthy, Delicious Vegetarian Cuisine Made with Living Foods Includes Over 350 Recipes from the World's Top Raw Food Chefs
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by
Julie Rodwell (Editor), Lori Baird (Editor)
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The Taste for Living Cookbook: Mike Milken's Favorite Recipes for Fighting Cancer
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Beth Ginsberg, Michael Milken, Isabelle Dervaux (Illustrator)
Part of the outreach efforts of CaP CURE, Michael Milken's not-for-profit group dedicated to fighting prostate cancer, "The Taste for Living" offers a guide to identifying the foods known to help fight cancer, presenting ways to eat more of them--without sacrificing taste. 70+ recipes.
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The Book of Tofu
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by
William Shurtleff
An all-in-one reference bible, this book covers the production of tofu and other soy products, basic Asian cooking techniques and equipment, and much, much more.
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New Vegetarian Cuisine: 250 Low-Fat Recipes for Superior Health
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by
Linda Rosensweig, Prevention Magazine (Editor)
Author Linda Rosensweig brings to this book a love for and knowledge of vegetarian cooking. As a graduate of the New York Restaurant School, she mastered the basics of good nutrition and creative recipe development. Her work as the food research and development manager for four years at "Weight Watchers "magazine and the associate food editor at ...
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The "I Can't Believe This Has No Sugar" Cookbook
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by
Deborah E Buhr, David L Morris (Foreword by)
It's hard to believe that these tempting and delicious baked favorites contain no sugar, honey, or artificial sweetners: Chocolate-Coconut Cake Spelt Whole-Grain Yeast Bread Peach Pie Sugar-free, Dairy-free Fudge Blueberry Crisp Summer Afternoon Malt Whole-Wheat Raisin Cookies Graham-Cracker Cookie Cutouts Apple-Nut Cinnamon Rolls Raspberry ...
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Whole Foods Market Cookbook: A Guide to Natural Foods with 350 Recipes
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by
Steve Petusevsky, Whole Foods Inc
The experts at the world's largest natural and organic supermarket shed light on the confusing world of natural foods, presenting interesting, accessible information and all kinds of helpful cooking advice. Additionally, the book presents 350 contemporary recipes that are destined to become new classics.
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Tassajara Recipe Book
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by
Edward E Brown
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Almost Vegetarian: A Primer for Cooks Who Are Eating Vegetarian Most of the Time, Chicken & Fish Some of the Time, & Altogether Well All of the Time
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by
Diana Shaw
A spirited, reliable, nondogmatic primer with more than 170 recipes for the ever-growing number of people who are eating and cooking semi-vegetarian fare. Bursting with serving and menu suggestions, how-to boxes, do-ahead tips, preparation times, nutritional information, and more, here is a complete and timely guide for contemporary cooks. ...
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The Soy Zone: 101 Delicious and Easy-To-Prepare Recipes
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by
Dr. Barry Sears, Ph.D.
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Food for Free
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by
Richard Mabey
Food for Free by Richard Mabey was first published in 1972, since then it has been reprinted 11 times. An all-colour, revised version produced in 1989 has sold over 30,000 copies in the trade. A guide to over 300 types of food that can be gathered in the wild in Britain, Food for Free explores the history and folklore of the foods as well as ...
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Vegetarian Epicure Book Two
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by
Anna Thomas, Julie Maas (Illustrator)
Here are 325 glorious new recipes from Anna Thomas, whose fresh and delicious approach to vegetables and other fruits of the earth has made her first Vegetarian Epicure a classic-inspiring vegetarians to new culinary heights and giving non-vegetarians a source of wonderful dishes without meat. Now she is back with a whole new and rich variety of ...
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The Essential Vegetarian Cookbook
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by
Whitecap Books
Here is a fresh approach to vegetarian cooking with innovative recipes for snacks, soups, main courses, and desserts.
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