| |
 |
|
ISBN: 0-7570-0270-6
Length: 240 Pages
Size: 7.5
X 9-inch
Format: Quality Paperback
Category: Cooking / Macrobiotics
Price: $17.95
US / $26.95 CAN
Availability:
February 2008
Click below for:
Synopsis • Contents
Introduction • Reviews |
Synopsis
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,
Introducing 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.
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.
Contents
to come
Introduction
to come
Reviews
to come
BACK
TO TOP OF PAGE
|
