The Macrobiotic Brown Rice Cookbook

Front Cover
Inner Traditions / Bear & Co, 1993 - Cooking - 128 pages
Craig Sams' collection of recipes features brown rice in delicious macrobiotic dishes, including soups, salads, main courses, and desserts. The authors offer tasty recipes for sauces as well as other information and advice for making this nutritious grain a delectable part of your diet.

Macrobiotic cooking is now widely recognized for its healing properties by the medical establishment as well as by culinary experts.

One of the most popular and versatile whole grains, brown rice is often at the heart of a good meal. But it can also be used to enhance a wide variety of other foods in infinite combinations.

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Contents

NATURES PERFECT FOOD
1
MACROBIOTICS IN A NUTSHELL
4
CHOOSING YOUR INGREDIENTS
7
VARIETIES OF RICE
15
COOKING BROWN RICE
20
SOUPS
32
BROWN RICE AND VEGETABLES
43
RISOTTOS CASSEROLES AND PATTIES
52
SAUCES
73
SALADS
85
ORIENTAL RICE DISHES
95
DESSERTS
110
BROWN RICE AND FASTING
117
INDEX
121
Copyright

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About the author (1993)

Craig is one of the senior figures in the UK organic world. Born in the USA, he has lived in the Portobello Road area of London for many years and is the creator of the Whole Earth organic grocery brand, and more recently of the Green & Black's brand of organic chocolate. Craig became involved with organic food in India in 1965 after being cured of hepatitis through adopting an organic and macrobiotic diet. Setting up an organic cocoa project in Belize in 1994 is Craig's proudest achievement--"it has had a transformative effect on the economy on the Southern part of the country.

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