The Melbourne Review, 4th of April 2012

It’s not everyday that we hear chefs speaking passionately about dishes with sweet potato, corn and tofu, but in Trupps’ Wholefood Kitchen, Walter and Dorota Trupp manage to do just that.

The Trupps provide nutrition information and recipes for dishes that use whole and organic foods to promote good health and well-being. The text contains over seventy recipes with step-by-step instructions and also includes variations for vegans and vegetarians. There is a strong preference toward organic and biodynamic produce and also a detailed description of the benefits of free-range and organic meats.

If you are interested in the effects of monosodium glutamate or curious about the additives found in supermarket seafood, then this is the book for you. The text provides a detailed description of many of the chemicals found in our kitchen environment, including plastics, non-stick pans and preservatives from processed foods (to name just a few). It is good to see a cookbook venture into this uncharted territory and present it in such an accessible manner.

The book is beautifully designed and contains plenty of bright and glossy photographs. Enjoy it with a glass of wine (organic of course) and a generous serving of their cider-braised mussels.

Arabella Forge

Electronic source HERE


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