The Really Whole Food Cookbook

Ann Turner is the financial and budget manager of the University of
British Columbia Library.

The “whole food” of the title refers to unprocessed plant-based
ingredients such as whole grains, legumes, fresh-from-the-garden
vegetables, and herbs, seeds, and nuts. This cookbook is directed
especially to two groups of readers: those who want to expand the range
of their diets while reducing the amount of meat and chemically treated
foods they consume, and gardeners who want to try growing and eating a
variety of food crops. As the owner of Salt Spring Seeds and a director
of Canada’s Heritage Seed Program, author Dan Jason has had the
opportunity to experiment with beans and grains from all over the world,
and to identify varieties that thrive in the Pacific Northwest. The more
than 125 recipes in this collection illustrate their great diversity of
flavors and textures and the variety of subtle and well-seasoned
dishes—literally from soup to nuts—that can be made from them. One
need not be a gardener to enjoy these healthful foods. Many of the
ingredients are available dried in supermarkets and bulk food stores.
The index by recipe title, principal ingredient, and type of recipe will
help with menu planning. A bibliography of sources and contacts is
included for further reading on nutrition, organic gardening, and
sustainable agriculture. A well-balanced collection well worth
exploring.