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The Whole Foods Market Cookbook by Steve Petusevsky

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Notes about this book

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Notes about Recipes in this book

  • Thai cucumber salad

    • mharriman on February 02, 2019

      Refreshing salad. My husband and I loved the dressing that also marinates the cucumbers. I chose to just sprinkle chopped cashews and scallions on top of the marinated cucumber slices (didn’t have peanuts). I left off the jalapeño pepper because we didn’t want the heat. The salad was wonderful with our favorite Thai shrimp dish.

  • Blackened chicken salad

    • ecasey830 on September 01, 2014

      Delicious! I served this over baby spinach and added avocado.

  • Mediterranean tuna salad

    • ecasey830 on August 13, 2018

      Quite tasty but I would cut down on the mayonnaise next time

  • Spinach and pine nut quiche

    • mharriman on February 06, 2019

      A healthy tasting quiche and attractive looking, but not one of the more flavorful ones I’ve eaten or made ( probably because of the absence of ham, bacon, etc). This was a nice change after eating some spicier dinners recently. Easy to put together. I followed the directions and measurements except for one thing: I used two pre-made Pillsbury frozen pie crusts, thawed them, combined them, and put them in a porcelain quiche baking dish rather than cooking the quiche in the aluminum pie pan that the dough came with. The crust was much better. Would make a good vegetarian brunch buffet table addition.

  • Wok-sauteed mizuna with minced chicken

    • AgusiaH on October 16, 2016

      Very good recipe. I substituted mizuna for spinach, added fresh ginger and served it in salad leaves.

  • Pomegranate glazed chicken

    • mharriman on February 04, 2019

      I liked this recipe and it was easier to put together (even though there were still several steps) than my Nancy Harmon Jenkins New Mediterranean Diet cookbook version. I like pomegranates and pomegranate molasses much more than my husband for whom this was just okay. We both really liked the roasted fennel and shallots that accompany the glazed chicken. I probably won’t repeat this recipe unless I just make it for myself for lunch.

  • Lime seared scallops over baby spinach

    • dehrens on January 29, 2010

      use this for carmelized walnuts

  • Maple baked pears or apples with rolled oat crust

    • ecasey830 on May 23, 2011

      Delicious! I make this one again and again.

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  • ISBN 10 0609806440
  • ISBN 13 9780609806449
  • Linked ISBNs
  • Published Dec 05 2002
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Crown Publications

Publishers Text

The world's largest natural and organic supermarket offers--in addition to some 350 great recipes--a bounty of advice on healthful and delicious shopping, cooking, and eating (both vegetarian and non).

In this volume, the emphasis is on quality food, vibrant flavors, and fresh ingredients--in essence, a return to a simpler, purer cuisine, but with a decidedly exciting, modern bent.

Here you'll find recipes for some of Whole Foods Market's most popular prepared dishes, appearing in print for the first time, in addition to other new favorites developed just for this book. In it, the author captures the passion for great-tasting natural foods as well as the straightforward, informative expertise and quality for which Whole Foods Markets is known. You'll find answers to questions their shoppers ask the most, as well as hundreds of recipes for dishes ranging from soups, salads, pastas, and grains to roll-ups, finger foods, and one-pot meals.

Pantry stocking advice, food and wine pairings, preparation and storage tips, serving ideas, two glossaries, and two-color woodblock illustrations lend the book the same pleasant, homey feeling you get from a visit to a Whole Foods Market Store.

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