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Cover
Title Page
Dedication
Contents
introduction
1 Kitchen 101 Evaluating Your Kitchen
Before We Even Talk About Food, Let’s See How Your Kitchen Functions
What’s Not Working?
Creating an Efficient Dishwashing System
Creating an Efficient Garbage System
2 Out with the Bad Stuff!
Getting Rid of the Health Robbers in Your Refrigerator, Freezer, and Pantry
The Dangers of Aluminum, Teflon, and Stainless Steel in Pots and Pans
Harmful Chemicals Under Your Sink
3 In with the Good Stuff!
A Walk Through a Health Food Store
Buying the Best Utensils and Cookware
4 Healthy Conversions
SWEETENER CONVERSION CHART
HEALTHY SUBSTITUTIONS
5 Preparation, Cooking, and Presentation Methods
Cleaning Fruits and Vegetables
Cutting Fruits and Vegetables
Chopping Fruits and Vegetables
Methods of Cooking
IDEAL USES FOR NATURAL OILS
THE BEST OILS FOR VARIOUS COOKING METHODS
Presentation of Food — a.k.a. Razzie Dazzle ‘Em!
Kitchen Tips
6 What You Will or Will Not Find in These Recipes
The Current Trend of High-Protein, Low-Carbohydrate (High-Fat!) Diets
The Benefits of Food Combining
Whole Grains vs. Refined
Why This Program Works as a Classic
How These Recipes Were Chosen
MARILU HENNER’S FOOD-COMBINING CHART
Key to Ratings and Symbols
7 Recipes
Breakfast
Appetizers
Soups
Salads
Protein Entrées
Soy Entrées
Grain and Pasta Entrées
Side Dishes
Sauces
Desserts
appendix
HEALTHY LIFE SHOPPING LIST
VEGETABLE SERVINGS
GRAINS PRIMER
BEANS AND LEGUMES PREPARATION TIPS
ADDING DRY HERBS AND SPICES
glossary
additional recipe categories
Index
acknowledgments
About the Author
ALSO BY MARILU HENNER
Copyright
About the Publisher
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