If you own tons of cookbooks, but somehow just never manage to cook yourself a meal, then New Good Food might be the book you need to get a homemade meal on the table. Margaret M. Wittenberg, who is not only a self proclaimed avid cook, a VP for Whole Foods, and authority on natural and organic foods as well as sustainability, wrote this book to inspire cooking.
Let me preface this explanation of New Good Food by telling you that it is not a cookbook; it contains no recipes. This book is more like a very readable and thorough encyclopedia of ingredients. While there are no recipes, the book contains many important basics like: how long to cook whole, dried fava beans (one and a half to two hours), the ratio of barley to water for cooking (one to three), and the burn point for flax seed oil (it shouldn’t be heated at all). Basically, if you have a question or need a cooking suggestion for almost any food, you really need look no further than New Good Food. The index is great. Be warned though, if you love food photography, this book contains no images. The cover photo is lovely, but the book is just the food facts.
I keep my copy of New Good Food nestled between my favorite cookbooks. It is not only a great resource, but inspirational as well. You can buy it directly from the publisher Ten Speed Press. I have also seen shoppers buying the book with their groceries at Whole Foods, so check for it there as well.
Happy reading, cooking and eating!