Aveline Kushi's Introducing Macrobiotic Cooking

Front Cover
Japan Publications, 1987 - Cooking - 221 pages
Offers advice on selecting and preparing natural foods, and shares healthful recipes for soups, vegetables, beans, salads, dressings, seafood, breads, and desserts.

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User Review  - Sinetrig - LibraryThing

I have used Aveline Kushi's cookbooks over several years for reference on macrobiotic cooking. The cooking principles and practices common to macrobiotic food preparation also serve to enhance the ... Read full review

Contents

Selecting Food Wisely
17
Preparation for Cooking
39
Grains Including Seitan and Noodles
61
Soups and Soup Stocks
84
Vegetables
100
Beans Including Tofu and Tempeh 113
113
Tofu
122
Natto
126
Sauces
148
Dips
149
Condiments and Garnishes
150
Garnishes
154
Pickles
155
Whole Grain Breads
165
Desserts
169
Fish and Seafood
182

Tempeh
127
Sea Vegetables
130
Arame
131
Hijiki
133
Wakame
134
Kombu
135
Nori
137
Dulse
138
Agaragar
139
Salads
140
Salad Dressings Spreads Sauces and Dips
145
Beverages
186
Home Care Preparations
189
Leftovers
193
Breakfast Suggestions
197
Menu Guide
198
Glossary
201
Recommended Reading
205
Macrobiotic Resources
209
Index
213
Copyright

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