By Laurel Robertson, Carol L. Flinders, Brian Ruppenthal
The whole cookbook and reference heart for the whole-foods kitchen - over one million copies sold!
The New Laurel's Kitchen is every little thing that made the 1st version enjoyed and depended on, with 1000s of latest recipes and the newest dietary information.
• Over 500 recipes, rules, menus, and recommendations, every one validated and perfected for enjoyable, healthy domestic cooking
• innovative use of inexpensive, easy-to-find foods
• Dozens of the way to scale back on fats with no losting flavor
• progressive meals advisor that makes solid nutrients easy
• Sections on cooking for kids, elders, pregnant mothers, athletes
• sensible functions of the newest in meals science
From Library Journal
The unique Laurel's Kitchen, now 10 years previous, confirmed that vegetarian nutrients could be nutritionally sound and needn't be dreary. it's been significantly influential and is still so, even now while vegetarian and full meals cooking has joined the mainstream. For this sequel, nearly each recipe has been revised to reduce fats content material or improve nutrients, and a hundred and fifty new recipes were further, in addition to a protracted ultimate part on foodstuff that's all new. As within the unique quantity, recipes are very good. This new edition merits to be as renowned as its predecessor. RD
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Extra resources for The New Laurel's Kitchen
54 During our visits to the store, we tend to stock up on food so that it will last until our next trip. Try to break this habit when picking weeds. Harvest plants where they grow in abundance and do so selectively instead of uprooting everything in your path. When you pick crops from your garden, do you collect all of them at once? I don’t. I take just enough for my meal. If I need more, I know where to get it. The same concept applies to wild edibles. Another thing I am very selective about is harvesting roots.
Stems are long, slender, and woody at the base. Leaves are shaped like teardrops and follow an alternate pattern. Fruits look like small tomatoes and grow in little clusters. Flowers range from purple to white. A. Nightshade fruits resemble tiny tomatoes. Photo: Warren Lynn B. Flower color may vary, depending on species. Photo: ayjackson, Flickr 45 C. Fruits grow in clusters. Photo: ayjackson, Flickr D. Leaves are fuzzy. Photo: ayjackson, Flickr Poison Hemlock—Conium maculatum Family Name: Apiaceae/Parsley Family Poison hemlock is a musty-smelling plant with hairless, purple-blotched stems.
47 C. Stems are smooth, with purple blotches. D. Poison hemlock is in the carrot/parsley family, and its leaves are proof of that. Poison Ivy—Toxicodendron radicans Family Name: Anacardiaceae/Cashew Family Poison ivy is a common three-leafed vine that grows in many parts of the United States. Leaves are typically almond shaped and resemble green bean leaves. Leaves contain oils that give them a natural shine. Poison ivy leaves are mostly green in color, but can develop yellow or red tints. Do not touch this plant, as it can cause an unpleasant rash.