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Changing Seasons Macrobiotic Cookbook: Cooking in Harmony with Nature
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Changing Seasons Macrobiotic Cookbook: Cooking in Harmony with Nature Paperback - 2003

by Kushi, Aveline

  • Used

From lightly sauted spring greens and refreshing summer salads, to harvest vegetables and hearty winter stews, this cookbook provides hundreds of easy-to-follow and flavorful recipes for complete and balanced macrobiotic meals.

Description

UsedAcceptable. Writing on one or more of the edges. There is handwriting, stickers or numbers inside the front cover Item has stickers or notes attached to cover and/or pages that have not been removed to prevent further damage Corners are bent. Cover/Case has some rubbing and edgewear. Access codes, CD's, slipcovers and other accessories may not be included.
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Details

  • Title Changing Seasons Macrobiotic Cookbook: Cooking in Harmony with Nature
  • Author Kushi, Aveline
  • Binding Paperback
  • Edition Rev Upd
  • Condition UsedAcceptable
  • Pages 242
  • Volumes 1
  • Language ENG
  • Publisher Avery Publishing Group, New York
  • Date July 24, 2003
  • Features Bibliography, Glossary, Index, Table of Contents
  • Bookseller's Inventory # 2Y6RVK004F4I_ns
  • ISBN 9781583331644 / 1583331646
  • Weight 0.8 lbs (0.36 kg)
  • Dimensions 9.26 x 7.48 x 0.7 in (23.52 x 19.00 x 1.78 cm)
  • Ages 18 to UP years
  • Grade levels 13 - UP
  • Themes
    • Topical: Health & Fitness
  • Library of Congress subjects Macrobiotic diet
  • Library of Congress Catalog Number 2003040383
  • Dewey Decimal Code 641.563

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Summary

Rooted in centuries-old principles, the macrobiotic diet consists of simple yet highly nutritious foods such as whole grains, vegetables, and beans, selected and prepared in harmony with the seasons. From lightly sautéed spring greens and refreshing summer salads, to harvest vegetables and hearty winter stews, this cookbook provides hundreds of easy-to-follow and flavorful recipes for complete and balanced macrobiotic meals. A combination of great taste and whole foods, this is traditional macrobiotic cooking at its best.

From the publisher

Aveline Kushi, one of the world's foremost experts on macrobiotic cooking, and her husband founded the Kushi Institute in Becket, Massachusetts, which has become the world center for macrobiotic education, and the One Peaceful World Society, an international macrobiotic information network and friendship society.


Wendy Esko has been teaching macrobiotics since 1976 and works for Eden Foods Inc., the largest distributor of natural and macrobiotic foods in North America.

First line

The recipes in this cookbook are based on standard macrobiotic dietary recommendations that can be applied to your own kitchen.

About the author

Aveline Kushi was one of the world's foremost experts on macrobiotic cooking. She began her study of macrobiotics in 1950, under the guidance of George Ohsawa, the founder of modern macrobiotics. She married Michio Kushi in 1952, and for the next ten years taught macrobiotic and natural cooking in New York.

Michio and Aveline moved to Boston in 1965, and jointly established a variety of successful macrobiotic enterprises and educational ventures. Aveline's cooking classes in the Boston area attracted thousands of students, and she and Michio lectured extensively throughout the world.

Wendy Esko is this country's leading author of macrobiotic cookbooks. She began practicing macrobiotics in 1971. Together with her husband Edward, and Michio and Aveline Kushi, she helped develop the East West Foundation, a non-profit educational organization. She began teaching macrobiotic cooking in 1976, and her studies of macrobiotics have taken her around the world.
Wendy teaches regularly at the Kushi Institute as well as throughout New England. She is the author of Introducing Macrobiotic Cooking, and Macrobiotic Cooking for Everyone.

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