The Macrobiotic Community Cookbook

by Andrea Bliss Lerman, Lerman Bliss, Andrea Bliss-Lerman

Book Overview

From wholesome breakfasts and hearty breads to flavorful entrees and delicious desserts, the Macrobiotic Community Cookbook includes dozens of recipes for a more nutritious and balanced way of eating.... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 089529396X
• ISBN13: 9780895293961
• Release Date: January 1989
• Publisher: Avery Publishing Group
• Length: 224 Pages
• Weight: 1.00 lbs.
• Dimensions: 0.8" x 8.1" x 10.0"
• Age Range: 18 years and up
• Grade Range: Postsecondary and higher

Customer Reviews

The Macrobiotic Community Cookbook

I had been trying to follow the Macrobiotic diet, but was finding it really hard to do until I received this book. The recipes are clear, easy and the ingredients are defined. It has been extremely helpful, and it helps you to get more of the vegetables you need.

oh la la

A great and inventive way of looking at macrobiotics. Really exciting recipes that dont take 5 million hours.

A Wonderful "Community" Cookbook!

I really love this cookbook. Andrea Bliss Lerman has compiled a nice variety of recipes, many of which are contributed from famous names in the Macrobiotic Family. I especially enjoyed the recipe for Chapati contributed by Cornellia Aihara from the George Ohsawa Macrobiotic Foundation. It is a flat bread made from finely ground whole wheat flour, water and sea salt that she discovered from India. There is also the Quick and Tasty Noodle Vegetable Delight from Meredith McCarty from the East West Center for Macrobiotics in Eureka, California. If you are looking for variety in the macrobiotic diet like I was, I recommend The Macrobiotic Community Cookbook. It has wonderful recipes from breakfast through desert. I am sure you will find many that will wet your appetite.

tasty, many choices, includes tortillas from whole corn

Andrea Bliss Lerman has thoroughly researched these favorite recipes from many people in the macrobiotic community. The basics are all there and the desserts are delicious. I especially like the traditional tortilla recipe from whole corn. It tastes really great made with blue corn.