The Basics of Healthy Cooking

By Annemarie Colbin, C.H.E.S.

The Basics of Healthy Cooking (videotape): Complete course in whole grains and beans. This 101-minute videotape is designed for those who want to start using more whole grains and beans for their high fiber and absence of cholesterol. It shows all the basic techniques for cooking brown rice, barley, kasha, and other grains; split peas, lentils, chick peas, and most other available legumes. You'll learn to make sushi, delicious soups, imaginative bean salads, and hearty breakfast recipes. Includes a booklet with 42 recipes, coded to the VCR counter so you can read and see the recipe at the same time. The New York Times called this tape "encyclopedic." A must for every health-conscious kitchen. 

Reviews

EAST-WEST JOURNAL
January 1987

RESOURCES FOR NATURAL LIVING
by Elizabeth Frankl

Annemarie Colbin, C.H.E.S. founder and director of The Natural Gourmet Cookery School in New York, has helped bring the use of natural, whole foods into the mainstream of the culinary arts. Her books and articles have been instrumental in proving that natural foods cuisine can be interesting, delicious, and easy to prepare. Ms. Colbin's latest contribution, The Basics of Healthy Cooking, is a lively, comprehensive 100-minute video which outlines the basics of cooking a low-fat, high-carbohydrate whole foods diet. Ms. Colbin's professionalism and clear step-by-step instructions make this video a must for the beginning natural foods cook. The video is full of practical advice on everything from choosing appropriate cooking utensils to selecting and preparing various types of grains and beans. Ms. Colbin's mouth-watering recipes range from hearty, warming soups and breakfasts to flavorful grain and bean salads and side dishes. A recipe book complete with the corresponding video counter number is included.

THE DAILY NEWS - NY
February 25, 1987

VEGGIE VIDEO

. . . Good viewing for both parents and kids. . . . (Ms. Colbin talks) about the principles and realities of a diet based on whole grains and beans. Lots of sound advice and many good recipes here, which Ms. Colbin demonstrates on camera.

YOGA JOURNAL
Sept/Oct 1990
John Friend

. . . From couscous to adzuki beans . . . (Ms. Colbin) thoroughly covers the preparation of a wide variety of grains and legumes. . . The 16 legume recipes and over 20 grain recipes demonstrated by Ms. Colbin are vegetarian and do not contain dairy products, sugar, or canned, frozen, or powdered foods. . . .

. . . The emphasis of the video is on the fundamentals of cooking grains and beans, so ingredients are few, making the dishes easy to prepare. Ms. Colbin offers explanations for why one should not stir rice while it is cooking, what to do if the rice ends up too dry or too wet, and how to roll vegetarian sushi without a sushi mat. In addition to Ms. Colbin's lucid directions, a 24-page booklet is enclosed that contains most of the recipes demonstrated plus a few others.

NUTRITION ACTION HEALTHLETTER
March 1987

PICKS AND PANS - THE RIGHT STUFF
The ABC's of Cooking Complex Carbohydrates

. . . The video's principal strength is its clear, uncomplicated format: Ms. Colbin first explains what the unique characteristics of each food are, then prepares it in its simplest form. Next, she uses the cooked product to make one or more dishes.

THE NEW YORK TIMES
November 8, 1987

Trish Hall
Annemarie Colbin, Ph.D. . . . has put together a video on grains and beans that is stunningly complete. It would be especially useful for a total novice, let's say a dyed-in-the-wool carnivore who has been told to take up a diet rich in beans and grains, and has no idea where to begin ...there are some good tips, such as the one on how to make rice balls and vegetarian sushi, that benefit from being presented visually.

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