MARGARET M. WITTENBERG is a globally recognized authority and educator on natural and organic foods with more than thirty-five years of experience. She is a former member of the USDA National Organic Standards Board and has served on many other boards focused on organic agriculture, seafood sustainability, agricultural environmental standards, and farm animal welfare. In 2005, Margaret was honored with the National Audubon Society prestigious Rachel Carson Award in recognition of her lifelong work.
"Margaret Wittenberg has compiled an astonishingly thorough and
comprehensive guide to help you be a wise consumer of the great
variety of food now available--from grains, beans, and nuts to
produce, oils, sweeteners, dairy products, meat, and fish. She
gives very practical tips for identifying, buying, storing, and
preparing the foods that are both most satisfying and most
nutritious. I will keep a copy of this book in my kitchen."
--Andrew Weil, MD, founder and director of the Arizona Center for Integrative Medicine and author of True Food
"What I love about Margaret Wittenberg's The Essential Good Food
is that it's a great read, as well as a great resource. Her in-depth experience
in the world of natural foods gives her the credibility to share her knowledge of every imaginable ingredient, including how it is processed and its nutritional values. This book is an outstanding tool for any home cook or chef with an interest in making healthy food."
--Nell Newman, cofounder and president of Newman's Own Organics "From amaranth to olive oil, quinoa to wakame and wild rice (and everything in between), The Essential Good Food Guide is the Larousse Gastronomique of natural foods--ingredients, insight, and inspiration in one definitive volume."
--Heidi Swanson, author of Super Natural Every Day "At last we have Margaret Wittenberg to answer our most basic questions about any food we see: 'What is it?' and 'What do I do with it?' The Essential Good Food Guide is an extraordinarily comprehensive guide to foods, ingredients, and their handling. Sophisticated cooks as well as beginners
will be grateful to have this indispensable book at hand."
--Marion Nestle, professor of nutrition, food studies, and public health at New York University, and author of What to Eat "Margaret Wittenberg has been at the leading edge of the healthy eating movement in this country since it hovered at the fringe of public awareness. I can't think of anyone I would trust more to write this book -- the sustainable seafood section alone is worth the price. The Essential Good Food Guide will likely become a cornerstone of every good cook's library."
--Mollie Katzen, author of The New Moosewood Cookbook