Wholefood invites readers into the world of real food, with an emphasis on the goodness of fresh natural produce and how to adapt your cooking and eating habits to encompass it. The book takes a holistic approach, focusing on the benefits to both the mind and body that whole foods have to offer. Written in an easy and unintimidating style, it offers a realistic, practical 'one step at a time' approach to embracing the world of organic and macrobiotic cooking.
"This book truly highlights all the wonderful things you can create using frsh, natural and unprocessed ingredients. The book is divided into sections on salads, soups, vegetable dishes and meat dishes, and the good news is that dessert is also included in the wholefood mix. There are plenty of gluten-free and vegan tips for adapting recipes, too." delicious magazine, April 2006 by Amira Georgy.
Author and natural-foods chef Jude Blereau has written Wholefood, a cookbook that contains more than 300 pages of appealing recipes. The layout and photography are attractive, and the text is informative without being preachy. Handy tips are printed in the margins an a detailed glossary explains ingredients from adzuki beans to kombu and beyond. For those with food intolerances, diary, gluten and wheat-free or vegan recipes are clearly labelled. If you're looking for inspiration or information, Wholefood delivers both at a fair price." 'Epicure' Tuesday, 14 March, 2006 THE AGE newspaper by Nikki Fisher