From acerola cherries to za’atar, this book is a treasure trove of information. It was originally published in 1973 and then was updated in 2006 when the daughter of one of the authors realized that there was an even greater need for commonsense information about the foods we eat. Ever wondered how to make your own butter? Yogurt? Rice milk? Those are just a few of the 140 recipes that are presented alongside their main ingredients. There are also plenty of main-dish recipes: apple-marinated salmon, mustard-curry chicken, and lentil “meatloaf,” just to name a few.
If you’re curious about what exactly the difference is between brown sugar and turbinado sugar, or which grains contain higher amounts of various vitamins and minerals, you’ll love this book. If you’re looking for information on supplements and home remedies, it’s indispensable. The index in the front makes it very easy to look up ingredients/foods for those who want specific information in a hurry. And despite its rather academic-sounding title, its engaging tone makes The Dictionary of Wholesome Foods a pleasure to read from cover to cover. You’ll be a much more knowledgeable nibbler after having read this book!
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