The Phytopia Cookbook
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Phytopia® Pantry - the Phytopia® Cookbook

Stock your pantry and refrigerator with these items and dinner prep is a breeze. Find out how restaurants get those flavors we go back for time and again.

In Pantry and Fridge
Anchovy paste
Asian fish sauce
Beans, canned: black
Bulgur
Capers

Chicken broth, nonfat and reduced-sodium

Couscous
Garlic
Ginger
Horseradish
Kitchen Bouquet

Mustards: Creole, Dijon

Nonstick cooking spray: butter & olive oil flavors

Nuts: almonds, pine nuts, walnuts and pecans

Oils: canola, walnut, Sesame and other nut oils.

Olive oil: extra virgin, and flavored, if desired.

Rice: brown (regular or parboiled), basmati or jasmine
Sesame seeds
Sherry, cream
Tofu: light, firm and extra firm
Tomatoes, canned
Tomato juice or V-8
Vermouth
Vinegars: red wine, Balsamic, rice and sherry wine
Worcestershire sauce
The Spicerack
Allspice
Basil

Bay Leaves

Cardamom, ground

Cayenne pepper
Chili powder
Cinnamon
Cloves, whole and ground
Cumin, whole and ground
Fennel seed
Ginger, ground
Mustard, whole seeds and dry
Nutmeg
Oregano
Peppercorns: white, black and pink
Red pepper flakes
Rosemary
Tarragon
Turmeric
Thyme
In the Freezer
Apple juice concentrate
Grape juice concentrate
Orange juice concentrate

 

Food Photos
Phytopia® Pantry
Recipe Examples
Phytochemical Glossary
Ordering the Phytopia Cookbook


 

 



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Please feel free to send any comments or questions to:

Barbara Gollman
barbara@phytopia.com

Last Update: July 28, 2004

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