by Aveline Kushi, Alex Jack
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Average Customer Review:
0 of 0 people found the following review helpful:
 Aveline Kushi's Guide to Macrobiotic Cooking, 2008-02-10
I love to cook, and I love to read about cooking. This book is one of the "root" cookbooks of a kitchen. This is a cookbook that combines health, mindfulness and eating. It is very helpful to understand the reasons behind macrobiotic practices, and the balances that help us feel really great!
0 of 0 people found the following review helpful:
A Must Have for health concious families., 2008-01-12
This is the most useful book I've ever purchased! I never learned how to cook before and never bought a cookbook either, but this has made me come to know the value of the text by a author with so much love for food, health, and human kind.
0 of 0 people found the following review helpful:
A Natural Cookbook, 2007-11-21
This is a cookbook dealing only with natural ingredients.It covers all the different foods to cook, such as grains,vegetables, sea vegetables,beans et al.In addition to a range of recipes she supplies the rationale behind their use.
13 of 13 people found the following review helpful:
Excellent macrobiotic cookbook, 2005-10-04
I own multiple macrobiotic cookbooks, and this one is the one I come to time and time again. Learning about the specialty ingredients in macrobiotic cooking is tricky, but once you have found a source of these ingredients, the recipes in this book are simple and tasty.
The thing I like most about this book is the simplicity of the recipes. Most of the recipes call for the same 4-5 cooking styles, with the same 4-5 condiments. Many of the recipes in this book have become staples of my diet.
I am not a 100% practicing macrobiotic, but when I feel the need to eat healthy and lose weight, I always turn to this book as a refresher course to how to eat healthy.
This book is an excellent companion book to "The Macrobiotic Way" by Michio Kuchi. Another book I highly recommend is "The Hip Chick's Guide to Macrobiotics". These three books are used more than any other in my cookbook library.
9 of 9 people found the following review helpful:
The authoritative reference on macrobiotic cooking , 2005-02-25
From the teacher herself comes a huge book which distills more than 35 years of macrobiotic cooking and teaching. This book covers everything on the subject, from food preparation prior to cooking (an area most American cooks know little or nothing about) through "Medicinal Cooking and Home Cures."
Menu planning is included to incorporate acid/alkaline balancing which is so critical to the macrobiotic practitioner's path to total health.
I predict that those who study macrobiotic cooking will never again be able to enjoy fast foods such as meat burgers, french fried potatoes, sodas, chips, etc. They will KNOW when food is creating an imbalance and why. They will understand at what point disease kicks in and how to reverse it.
This book is required for all who seek health, harmony, and peace. We develop an appreciation and understanding of the role which whole foods, organically grown and properly prepared, play in our physical, mental, and spiritual health.
I might point out that prescription drugs, refined sugar, artificial sweeteners, dairy, and meats (other than fish) are huge contributors to imbalance and have no part in macrobiotic health. In a diet consisting of 50% whole grains, 25% vegetables, and the remainder made up of beans, sea vegetables, fish, and soups, it is amazing to see how many creative recipes are included in this 414 page book.
Buy it. Everyone needs this education.
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