Wendy Esko. Softcover. English. Japan Publications, inc. 1981. Secondhand, covered with plastic. 144pp. Since it first appeared, Introducing Macrobiotic Cooking has become a classic in the field as both a practical guide 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 home style 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 section on 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.
