Greens & Grains on the Deep Blue Sea Cookbook Fabulous Vegetarian Cuisine from The Taste of Health Cruises Sandy Pukel and Mark Hanna

ISBN: 0-7570-0287-0 Length: 256 Pages Size: 7.5 X 9-inch Format: Quality Paperback 2-color Category: Cooking/Vegetarian Price: $16.95 US / $23.95 CAN Availability: March 2007   Contents Reviews

You are invited to come aboard one of America's premier health cruises. Too busy to get away, you say? Well, even if you can't swim in the ship's pool or pamper yourself at its world-class spa, you can still indulge yourself at the captain's table--if not on the ship itself, then in the comfort of your own home. Natural foods expert Sandy Pukel and master chef Mark Hanna have put together Greens & Grains on the Deep Blue Sea Cookbook--a titanic collection of healthful and delicious vegetarian recipes that are among the most popular dishes served aboard The Taste of Health cruises.

Offered through Costa Cruise Line, The Taste of Health cruises have served thousands of health-conscious vacationers magnificent meals--morning, noon, and night. Each of the over 200 kitchen-tested recipes has been created to provide not only great taste and visual appeal, but also maximum nutrition. Choose from among the book's innovative and distinctive selection of taste-tempting appetizers, hearty soups, sensational salads and dressings, elegant entrŽes, satisfying side dishes, and delectable desserts. Easy-to-follow instructions make this user-friendly cookbook an absolute delight.

Although you and your family may not have the opportunity to set sail on an actual Taste of Health cruise, with Greens & Grains on the Deep Blue Sea Cookbook, you can re-create its signature dishes at home--time and time again. You will quickly discover what the ship's captain means when he wishes you good health and fine dining.

Sandy Pukel has been intimately involved in the natural foods industry for over three decades, and has established an international reputation as a leader in this field. He is a natural foods icon in South Florida, where he taught vegetarian cooking in the early 1970s and owned and operated the landmark Oak Feed natural foods store. Together with world macrobiotic leader Michio Kushi, Sandy established a network of learning centers throughout Florida to teach natural foods cooking and holistic health. Sandy has also been instrumental in the establishment of several natural foods businesses. Grains & Greens is the direct outcome of Sandy's latest adventure, Holistic Holiday at Sea, a holistic Caribbean cruise featuring delicious vegetarian foods and an education program that includes yoga, Pilates, macrobiotics, meditation, cooking classes, and much more.

Upon meeting Michio Kushi and Herman and Cornelia Aihara in 1977, Mark Hanna was inspired to begin his education in macrobiotics. He started his studies at the Kushi Institute in Boston, Massachussets in 1978. Over the next twenty years, he traveled to study houses, summer conferences, and seminars throughout North America. Through his travels, he began cooking at macrobiotic centers, yoga retreats, Buddhist retreats, natural food cafŽs, and restaurants. He developed a creative approach to the normally austere macrobiotic cuisine. As his reputation grew as an events chef, he was hired to do several large-scale meetings in Europe. Since then he has traveled extensively throughout the world cooking for both small and large formal affairs. In addition to his love of cooking, he has also pursued his passion for painting.

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