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Index
Cover
Title Page
Copyright
Contents
Foreword
Preface
Part I: The Theory
A Kitchen Philosophy
Where We Are Now
Choosing Our Food
“Natural” or “Artificial?”
Nutrients: Quantity, Quality, and Proportion
The Life Force in Foods
Environment
Time, Tradition, and Heredity
Nutritional Individuality
A Word of Caution
Balance
Understanding opposites
Balancing the opposites
The Acid-Alkaline Balance
Intuition and Judgement
Menu Planning
General Guidelines
Food Categories
Whole Grain Cereals and Flours
Beans and Other Legumes
Vegetables
Sea Vegetables
Fruit
Nuts and Seeds
Condiments
Oil
Sweeteners
Animal Foods
Dairy Foods
Beverages
In the Kitchen
Cooking: Why and How
Setting Up the Kitchen
Tools
Cooking Utensils
Kitchen Helpers
Buying, Storing, and Preserving Food
A Shopping List for the Beginner
Storing Food
Preserving Food
Cutting Vegetables
Special Situations
Eating Away from Home
If You Live Alone
Entertaining
The Art of Eating
Part II: The Practice
Preparing Whole Meals
Using This Book
Fall Meals
Menu No. 1
Menu No. 2
Menu No. 3
Menu No. 4
Menu No. 5
Menu No. 6
Winter Meals
Menu No. 1
Menu No. 2
Menu No. 3
Menu No. 4
Menu No. 5
Menu No. 6
Spring Meals
Menu No. 1
Menu No. 2
Menu No. 3
Menu No. 4
Menu No. 5
Menu No. 6
Summer Meals
Menu No. 1
Menu No. 2
Menu No. 3
Menu No. 4
Menu No. 5
Menu No. 6
Basic Beverage Recipes
Homemade Bread
Appendix
Acknowledgments
Bibliography
Other Books by This Author
About the Author
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