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Simple Food for the Good Life (Anglais) Broché – 1 janvier 1990


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Simple Food for the Good Life Fifty years before the phrase "simple living" became fashionable, Helen and Scott Nearing were living their celebrated "Good Life" on homesteads first in Vermont, then in Maine. All the way to their ninth decades, the Nearings grew their own food, built their own buildings, and fought an eloquent combat against the silliness of America's infatuation with consumer goods and refined foods. They also... Full description


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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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46 internautes sur 46 ont trouvé ce commentaire utile 
simplify 19 septembre 2002
Par Un client - Publié sur Amazon.com
Format: Broché
I borrowed this book from my local library. Not being able to sleep one night, I picked it up and dug into page one. At 2 am, I finally set it down, reading the entire volume in one entranced sitting, eagerly anticipating the next morning when I could try some horse chow for breakfast rather than my usual cooked oatmeal glop. A handful of raw oats, a banana, some nuts, a few raisins, and a splash of soy milk was all it took that morning for me to become addicted to a way of eating that makes so much sense, it's amazing to think of mind-numbing habits that contribute to the dismal American diet. I love the author's no-nonsense approach, writing for "the rest of us" that don't relate to the idea of spending three hours in the kitchen to make a meal that will be gulped down in twenty minutes. I recommend it to anyone wishing to slow down and simplify in this diet-crazed country of ours.
51 internautes sur 52 ont trouvé ce commentaire utile 
A wonderful read 29 novembre 1999
Par K.C. - Publié sur Amazon.com
Format: Broché
I thoroughly enjoyed reading this book, more than I enjoyed "Living the Good Life." Helen Nearing gives clear, concise arguments for eating simple, unprocessed food. As a strict vegetarian who has to sometimes defend my dietary choices to my family and friends, I treasured her well-laid out chapter on vegetarianism. Though Helen definitely had her own opinions and stuck to them, I like the message of tolerance that comes through when she speaks about dietary choices and conciences. The recipes are all very simple and easy to understand, and, unlike some vegetarian cookbooks, do not call for hard-to-find ingredients. I also liked her use of quotes on vegetarianism, food in general, and cooking. A very good book, good for anyone who is reevaluating his or her diet.
23 internautes sur 23 ont trouvé ce commentaire utile 
The most unusual cook book you will ever read 11 décembre 2001
Par J. Bernstein - Publié sur Amazon.com
Format: Broché
Helen Nearing does not mince words. She tells it like she thinks it, which is part of the beauty of her style. This book will make you thing about the way you eat, and what you feed those you love, so get ready to have some assumptions challenged. I have used some of the recipes in this text, and have not been disappointed (try any of the salads described or the banana cookies for a snack).
16 internautes sur 16 ont trouvé ce commentaire utile 
Good reading - Simple Recipes 21 février 2002
Par Stephen Meservey - Publié sur Amazon.com
Format: Broché
If you Hate to cook but really want to be healthy, this is your book. A good value. You get a lot of ideas from this book. It encourages good thinking. Not for people who Love to Cook. This is for the rest of us. Enjoy!
21 internautes sur 23 ont trouvé ce commentaire utile 
The Uncook Book 22 février 2005
Par Erika Mitchell - Publié sur Amazon.com
Format: Broché
This book is a collection of essays and recipes explaining and demonstrating Helen Nearing's philosophy about food. Nearing is the first to point out that she does not enjoy cooking in the least. For this reason, she spent as little time as possible in food preparation. Nevertheless, as thousands of visitors would testify, the food from her kitchen was wholesome, tasty, and most of all, nourishing. Her cardinal rule was that food should take no longer to prepare than to consume. Of course, some dishes required simmering for several hours on the woodstove, but the active involvement of the cook was still limited to just a few minutes.

The first part of the book is devoted mainly to Nearing's philosophy of food. She explains the benefits of minimal processing and raw foods, for the cook as well as for health. She devotes an entire chapter to espousing vegetarianism. The second part of the book contains recipes or general directions for the kinds of foods she and Scott ate on their homesteads. Separate chapters cover breakfast, soups, salads, vegetables, casseroles, baking, desserts, and beverages. She also discusses seasonings, food preservation, and food storage. One delightful aspect of the book is her collection of quotes from old books that she sprinkles throughout the text.

Nearing is very clear about her approach to cooking-she doesn't consider the process itself a worthwhile activity. She tells us "work is only work if you'd rather be doing something else. Well, I'd rather be reading (or writing) a good book, playing good music, building a wall, gardening, swimming, skating, walking-anything that is more active, more intellectual, or more inspiring." She states that if a person actually enjoys cooking, that's fine for them, but she gets little pleasure from it herself. On the other hand, she certainly sees food as worthwhile. For this reason, she advocates eating food raw, or with as little cooking as possible. She notes that if you fuss over food and make it too good, people will be tempted to eat more than they need and get fat, but that nobody ever got fat on a diet of raw foods-they eat what they need and then stop. Seasonings and sweeteners also lead to overindulgence, and so she rarely uses them. Her breads chapter is somewhat unique in that there is hardly a recipe calling for yeast, and few that are even baked. She suggests eating foods raw that many have never considered, such as potatoes, oats, or even wheat berries. Though much of her advice is profound, she does make one suggestion that makes me pause. She notes that she and Scott were not in the habit of supplementing their food with beverages, not even water, and that a single glass of water could last a week for them. Odd. Nevertheless, it's hard to argue with someone about their diet when both she and her husband lived healthy and active lives into their late nineties.
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