Confessions of a Sneaky Organic Cook

This book came out in 1972, and represented "the art of incorporating into every dish the food values - the vitamins and minerals and enzymes - that would have been there in the first place if the food had not been processed, devitalized, and loaded with additives and thus stripped of much of its nutritive value." (copied from the back of the book) It is not a vegetarian cookbook, but simply promotes "sneaking" more vegetables into recipes. Still applicable today!