New Good Food

Essential Ingredients for Cooking and Eating Well
by Margaret M. Wittenberg

Industry veteran Margaret M. Wittenberg offers reliable, practical, one-stop advice on organic products, whole grains, buying local, sustainability, and more. Focusing on core food products available at large-scale and natural foods markets, she profiles everything from new sweeteners like agave nectar to specialty flours like spelt and barley.

Global vice president of Whole Foods Market and a former member of the USDA National Organic Standards Board, Wittenberg clears up confusing food labels, misleading marketing claims, and common misperceptions behind everyday foods, conclusively answering questions like "Grass-fed beef versus grain-fed—what’s the difference?" and "Are there good options for gluten-free cooking and baking?" Seasonal produce charts and preparation advice for new (or new-to-you) ingredients make this the definitive guide to buying, storing, and enjoying healthy foods for today’s shopper.

“Margaret Wittenberg has been at the leading edge of the healthy eating movement in this country since it hovered at the fringe of public awareness. I can’t think of anyone I would trust more to write this book—the sustainable seafood section alone is worth the price.” –Mollie Katzen, author of The Moosewood Cookbook

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