Basic macrobiotic cooking: procedures of grain and vegetable cookery

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G. Ohsawa Macrobiotic Foundation, 1987 - Cooking - 275 pages
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Contents

Grains
5
v
10
Boiled Grain Layered with Vegetables
18
Soups
45
Sea Vegetables
69
Beans
79
Fish and Eggs
97
Salads and Dressings
105
Desserts and Snacks
157
Beverages
181
Leftovers
187
Theory
197
Menu Planning
204
Menus
211
Kitchen Hints
224
Care and Use
233

Sauces and Condiments
119
Pickles and Pressed Salads
131
Breads
143
Cutting Vegetables
247
Suggested Readings
258
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