American Macrobiotic Cuisine

Front Cover
Penguin, 1996 - Cooking - 110 pages
1 Review
Here is a unique cookbook that blends the traditional cultural wisdom of the East with the culinary influences of the French, Greeks, Chinese, Mexicans, Native Americans, Japanese, and more. Expert chef and cooking instructor Meredith McCarty has created over one hundred kitchen-tested vegetarian recipes that are low in fat, yet rich in flavor - dishes that require no eggs, dairy food, or refined sugar or flour. And she has designed each recipe to be quick and easy to prepare.
American Macrobiotic Cuisine begins with a clear explanation of what macrobiotic cooking is, the principles it is based upon, and the foods it encompasses. The chapters that follow then provide a wide variety of tantalizing recipes, from breakfast to beverages, soups to desserts. With an accent on health, Meredith shows what cooking magic can be performed using whole grains, beans, and soy-based foods, as well as land and sea vegetables. You'll learn how to make a wide assortment of savory dishes, from Minestrone Soup to Sesame Aspic to Green Corn Tamale Bake. In addition, the author offers easy-to-understand explanations of cooking techniques, presentation suggestions, and practical menu planning tips. She also includes a full week's worth of vegetarian menus for breakfasts, lunches, and festive international dinners.
So whether you are making the transition to a vegetarian diet, are already a practicing vegetarian, or just want to add a little healthy variety to your everyday meals, you'll find American Macrobiotic Cuisine a welcome addition to your cookbook collection.
 

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Contents

Introduction
1
What Is Macrobiotic Cooking?
3
Food Groups
5
Whole Grains
6
Beans and Soyfoods
7
Beverages
8
Menu Planning
9
Creative Menu Planning
10
for Steamed or Boiled Vegetables
55
Corn on the Cob with Umeboshi
56
Glazed Red Radishes
57
Green Corn Tamale Bake
58
Sea Vegetables
59
Salads
61
Hollys Rice Salad with Herb Vinaigrette Dressing
62
Spiral Noodle Salad with Tofu Green Goddess Dressing
63

Menus
12
Easy Table of Measurements
14
Breakfasts
15
Cream of Wheat
17
Irish Oatmeal with Dulse
18
Soups Broths and Stews
19
Everyday Miso Soup
20
French Onion Soup
21
Tortilla Soup
22
Buckwheat Noodles Soba in Light GingerSoy Broth
23
Whole Grains
25
Rice
26
Basic Short Grain Brown Rice
28
Watercress Rice Green Onion Rice Parsley Rice
29
Shaped Azuki Rice
31
Long Grain Brown Rice
32
Wheat
33
Wheat Pilaf
34
Natural Rise Whole Wheat Bread
35
Brown Rice Bread
36
Sesame Breadsticks
37
Blue and Yellow Cornmeal Muffins or Corn Sticks
38
Pasta Patricia
39
Wheatmeat Recipe
40
Traditional Whole Corn Hominy Hominy Tea and Whole Corn Dough Masa
41
Polenta Squares with Red Vegetable Sauce
42
Vegetable Millet
43
Barley
44
Table Seasonings
45
Sesame Salt
46
NoriNut TrailParty Mix
47
Vegetables from Land and Sea
49
Sauteing
50
Sea Palm Saute
51
Summers End Vegetable Dish
52
Simmering
53
Steamed Greens with Carrot FlowersSteamed Kohlrabi Bulbs and Greens
54
Cucumber Wakame Salad with VinegarSoy Sauce Dressing
64
DulseSprout Salad with LemonPoppy Seed Dressing
65
Composed Boiled Salad with Ume Vinegar
66
Pressed Vegetable Salads
67
Pressed Salad Number 1
68
Aspics
69
Beans and Soyfoods
71
Animal Protein Foods
72
Tempeh
73
Tofu and Soymilk Tofu
74
NoSoak Small Bean Recipe
75
Pinto Beans and Hominy
76
with Tofu Soy milk or Tempeh Summers Mixed Vegetable Quiche
77
Baked Tempeh with LemonMustard Sauce
78
Sauces Spreads Dressings Dips and Gravies
79
Shiitake Mushroom Sauce
80
Sunflower Sage Spread and Gravy
81
Pickles
83
Homemade Quick Pickles
84
Red Radish Ume Pickles
85
Daikon Radish Soy Sauce Mash Pickles
86
Desserts
87
Melon Slice with BerryMint Sprig Garnish
88
with Nutty Granola Topping
89
Caramel Custard Flan with Topping
90
LemonLime Pudding Pie
91
Cookies
92
Ginger Cookies
93
Beverages
95
Other Teas and Grain Coffees
96
Liquid Consumption
97
Twig Tea with Toasted Brown Rice
98
Alfalfa Red Clover and other Herb Teas
99
Index
101
Index
103
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About the author (1996)

Meredith McCarty has been a vegan natural foods chef, instructor, speaker, and consultant for more than twenty-five years. She lives in the San Francisco Bay Area. Her previous book is "Fresh from a Vegetarian Kitchen."

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