Ballantine, Paperback, 9780345370280, 336pp.
Publication Date: January 28, 1999
The recipes included in The Natural Gourmet are the result of a collaborative effort by Colbin and ten students from her Natural Gourmet Cookery School in Manhattan. Each recipe is classified according to the Chinese Theory of the Five Phases, making it easy to combine the various courses to create a balanced, harmonious meal. Among the delicious dishes you'll find are:
-- Curried Apple-Squash Bisque
-- Mushrooms Stuffed with Garlic and Rosemary
-- San Franciscan Pizza
-- Lissa's Homemade Black Pepper Pasta with Scallion-Butter Sauce
-- Stuffed Cabbage Rolls
-- Jalapeno Corn Bread
-- Japanese Red Bean Soup
-- Lentil Croquettes
-- Potato-Cabbage Casserole with Dill
-- Black Bean Salad with Corn and Red Pepper
-- Pasta Salad with Zucchini and Chick-peas
-- Poached Salmon Fillets with Mock Hollandaise
-- Almond Flan with Raspberry Sauce
-- Ginger Lace Cookies
-- Orange Loaf with Walnuts
-- and many more
All the recipes are in keeping with Colbin's belief that food should be whole, fresh, local, and seasonal -- and, of course, delicious. Much more than simply a cookbook, The Natural Gourmet presents a combination of food preparation and philosophy that come together in a plan for healthful and graceful living.
"The Natural Gourmet contains enough recipes that bring out the intrinsic pleasantness of food to make a good cook sit up and think."
"[Colbin's] kitchen skills and culinary range have kept pace with the secular competition.... [The Natural Gourmet] goes macrobiotics one better."
The New York Post
"[Colbin's] recipes represent a fairly sophisticated repertoire of uncomplicated dishes for the 'natural gourmet'...Sugar-free, mostly meatless and dairy-free dishes with a global range."
The Kirkus Reviews