Making the Transition to a Macrobiotic Diet

Making the Transition to a Macrobiotic Diet

by Carolyn Heidenry, Christian Gautier

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Neither a cookbook nor a treatise on the theory of macrobiotics, this volume falls into the category of general advice and exhortation, with emphasis on the word ``general.'' The book is slim (99 pages) with huge type, and the information it conveys is scanty. Heidenry enumerates the categories of foods allowed on a macrobiotic diet, sensibly endorses gradualism in changing diets and then contents herself with self-evident statements, such as that one one can nurse a glass of mineral water instead of drinking a nonmacrobiotic cocktail; one needs a macrobiotic cookbook to enjoy the full variety of foods the diet affords. (March)

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Aladdin Press
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