The Supermarket Handbook

This was my favorite cook book "back when". My original copy fell apart and got lost. I was delighted to find another copy to replace it.

Some contain HARMFUL chemicals like preservatives, dyes, and artificial flavors. Chemical like these should be reduced or eliminated from our diets. ALL foods have chemicals in them. Some are minerals, vitamins, proteins, flavors, acids, bases, salts, carbohydrates, oils, fats, etc. etc. etc. Stop branding all chemicals "bad". Even water (H2O), is a chemical.

I have used many of the things suggested in the book. I believe the information is still helpful. I wish they would make a new book or a revised addition... I have the other books By Niki and David Goldbeck... I love them also.... What has become of them?

If I could have only two books for reference in my kitchen, one would be THE JOY OF COOKING, by Irma S. Rombauer and Marion Rombauer Becker, and the other would be THE SUPERMARKET HANDBOOK, by Nikki and David Goldbeck. Even though the first printing of this book was in 1976, the information offered is still current and, in fact, will remain current and relevent. Each chapter of this book contains accurate and easy to understand information on basic and usually misunderstood food facts, always directing the reader to the most healthy choices by avoiding foods contaminated with preservatives and other chemicals. The recipes included are, basic and wonderful. Each morning I quickly prepare and enjoy hot brown rice cereal, following the easy directions. The recommendation regarding roasting meats is truly a gift to a person who wants to have a good meal ready upon returning home from work. Anyone curious about the true basic nature of foods and how to prepare good meals will find this book an essential reference for his or her kitchen.