The New York Times Natural Foods Cookbook

We've had our copy now since 1971 and it's completely fallen apart (we hold it together with rubber bands when it's not in use. Several of our favorite family recipes are in here (apple crunch in particular). If you like good food and enjoy cooking, this is the book to have. It MUST be reissued!

I couldn't agree with M. Lee (other reviewer) more. This is a classic and my oldest and favorite cook book of many. If I had any pull at the NYT, I'd urge them to reissue this gem. But I don't. My most relied upon standards are the vegetarian casseroles, especially those made with brown rice or other whole grains. Easy, nutritious and delicious. And the soups too.

This is a great book--I bought it over 20 years ago. It's out of print now, but if you can find one, snatch it up! This was written back when people were interested in REAL foods, not nowadays where people eat processed soy products made to mimick meat (if you want meat, just eat it), "natural" candy bars, and non-calorie oils that cause hideous digestive problems. This book is (was) a real "back to the land" kind of cookbook. The recipes are simple and most of them are pretty tasty. There are no special "brands" of ingredients that you must rush out to buy, nothing else being sold to you. Just natural ingredients: whole grains, vegetables, meats. You won't find advice on low-carb or zone dieting--or any dieting at all. Just plain, simple food. The desserts are old-fashioned custards, ice-creams, and heavy-duty whole-grain items sweetened with honey and molasses, and incorporating lots of nuts, carob, and dried fruits. This book was written with the homesteader in mind--those with a "back to the land" mindset. Mine was copywritten in 1971 and is yellow and dog-eared. But I still use it all the time. Maybe I ought to pick up a used one to have when this one wears out completely. One thing's for certain: this book is truly a one-of-a-kind. They just don't make them like this anymore.