The Practically Macrobiotic Cookbook: Preparation of More Than 200 Delicious Macrobiotic Recipes

by Keith Michell

Book Overview

With an introduction to Macrobiotic, Keith Michell also presents 200 delicious recipes. This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0892812788
• ISBN13: 9780892812783
• Release Date: January 1988
• Publisher: Healing Art Press
• Length: 240 Pages
• Weight: 1.45 lbs.
• Dimensions: 0.7" x 7.3" x 9.7"

Customer Reviews

Great Primer for Beginning Macrobiotics

I just started this healthy way of feeding my mind, body and soul and this book has helped define how to cook just about everything in the macrobiotic diet. From Sea Veggies, Legumes, Whole Grains, Soups, Pickles, Condiments and Desserts, this book has it all. I highly recommend it!

A flexible macrobiotic cookbook covering a range of dishes

Macrobiotics is the logical extension of the current movement towards sustainable development - from the community and down to the level of the individual. In a word it represents a practical way to achieve individual sustainability in an increasingly dangerous world governed by degenerative diseases such as cancer, heart disease and the like many of which are induced by negative aspects of the degraded environment in which many of us currently live.The philosophy behind macrobiotics is clearly presented and the argument for following the approach, already adopted by traditional populations to ensure freedom from such diseases, is presented in a compelling manner. Macrobiotics owes its core foundation to the diatary practices of traditional Japan but macro (great) biotic (life) diets can be linked to many traditional, grain-rich cuisines. The basic elements of the Japanese-based components of the diet are well described and illustrated in color. The resulting account is sufficient to enable a novice to start the diet and an old-hand will find endless enjoyment in the suggested dishes.More to the point, the recipes are sophisticated and mouth-watering while at the same time complying with the essence of the macrobiotic philosopy which advises eating only whole foods (no refined products) and maintaining around 40%-50% intake of whole (or FRESHLY broken-down ie. flaked, kibbled etc.) grains.The book represents an excellent introduction to the practicalities of a macrobiotic diet and only immediate tuition by a macrobiotic chef could improve on the presentation. I recommend this book most highly to all those seeking to find their way towards living health on the macrobiotic path-way.