Basic Macrobiotic Cooking: Procedures of Grain and Vegetable Cookery
Our best-selling cookbook, this excellent book clearly presents the procedures of preparing whole grains and fresh vegetables. It is useful for anyone interested in greater health through cooking.
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Care and Use
Boiled Grain Roasted
Fish and Eggs
Salads and Dressings
Sauces and Condiments
Pickles and Pressed Salads
Desserts and Snacks
½ cup ½ cup water ½ tsp ½-inch ¼ cup ¼ tsp sea ⅛ tsp 15 minutes ¾ cup arrowroot azuki beans baking barley bread brown rice buckwheat cabbage carrots cooker cool Cover and bring crust cucumber cups ½ cups ¼ tsp cups water ¼ dough dressing dulse finely minced fish flavor fruit garlic garnish gomashio green Heat oil hijiki ingredients kombu large onion leftover lemon juice light sesame oil low heat macrobiotic matchsticks meal medium onion millet noodles oil 1 medium oil or olive olive oil onion pickles polenta powder pressed salads pressure cook Procedure recipes rice vinegar roasted Sauté scallions sea vegetables serving Simmer 30 minutes skillet Slice tahini Tbsp soy sauce tempeh thin crescents thin quarter rounds thin rounds tofu tsp light sesame tsp sea salt umeboshi wakame water ¼ tsp whole wheat pastry winter squash Yield yin and yang