Introducing Macrobiotic Cooking

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Since it first appeared, Introducing Macrobiotic Cooking has become a classic in the field as both a practicalguide and an essential cookbook. Written by two world-renowned macrobiotic cooking instructors, this book has been used by thousands of people who are looking for a healthier approach to preparing meals. Whether you are a new or long-time follower of the macrobiotic lifestyle, IIntroducing Macrobiotic Cooking is the first place to turn for information about macrobiotics, for recipes, and for cooking ...
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1987 Paperback Our goal with every sale is customer satisfaction, so please buy with confidence. Every order is shipped the same day or the next day. This is a used book in good ... condition that may show some signs of use or wear. Read more Show Less

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Reprint Good [ No Hassle 30 Day Returns ] [ Edition: Reprint ] Publisher: Japan publications Pub Date: 9/1/1979 Binding: Paperback Pages: 142.

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Overview

Since it first appeared, Introducing Macrobiotic Cooking has become a classic in the field as both a practicalguide and an essential cookbook. Written by two world-renowned macrobiotic cooking instructors, this book has been used by thousands of people who are looking for a healthier approach to preparing meals. Whether you are a new or long-time follower of the macrobiotic lifestyle, IIntroducing Macrobiotic Cooking is the first place to turn for information about macrobiotics, for recipes, and for cooking techniques. Fully illustrated, this book covers all the basics of homestyle macrobiotic cooking. It includes guidelines for setting up a macrobiotic kitchen, including the selection of proper cookware and utensils; shopping for the highest-quality natural ingredients; and planning balanced meals. Over 200 easy-to-follow recipes are conveniently arranged according to food type,including complete sections on preparing whole grain, bean, vegetable, and sea vegetable dishes, as well as baking whole grain breads. There is even a sectionon preparing soy foods like tofu and tempeh, and using products such as miso,tamari, umeboshi, and amazake. Rounding out the recipes are special guidelines for preparing pickles, salads, seafood, and sugar-free natural desserts. Never has it been easier to adapt macrobiotic cooking to today's lifestyles.

The longest journey may begin with a single step, but it becomes a much more pleasant trip when there is good food along the way. With Introducing Macrobiotic Cooking, balance, harmony, tradition, and common sense will easily find a place in your culinary adventure.

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Product Details

  • ISBN-13: 9780870404580
  • Publisher: Japan Publications (U. S. A.), Incorporated
  • Publication date: 9/1/1979

Meet the Author

Wendy Esko has studied and taught macrobiotic cooking for over thirty years. She is the author and coauthor of a number of best-selling cookbooks, including Macrobiotic Cooking for Everyone and The Changing Seasons Macrobiotic Cookbook. She has also taught and lectured at the Kushi Institute in Massachusetts.

Aveline Kushi is an icon in the area of macrobiotic cooking. She began her study of macrobiotics in 1950 under the guidance of George Ohsawa, the founder of modern-day macrobiotics. Aveline and her husband, Michio Kushi, established a variety of successful macrobiotic enterprises and educational ventures. She is the author of How to Cook With Miso and the author/illustrator of the children's book Lessons of Night and Day.

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