Complete Guide to Macrobiotic Cooking

Cooking for health, harmony, and peace.

In 1951 a young Japanese woman came to the United States to further international peace and understanding. Though she was an accomplished gymnast and skilled artist, she had never cooked before. But out of love for her husband, macrobiotic educator Michio Kushi, and later her family, Aveline Kushi learned to apply principles of balance and intuition to daily food preparation. In the 1960s, Erewhon, America's pioneer natural foods distributor, started in her kitchen. Today she trains thousands of cooks each year through the many East West centers and Kushi Institutes she and her husband have established throughout the world.

Now, with Alex Jack, former editor-in-chief of East West Journal, Aveline Kushi fully explains how t create balanced whole food meals the whole family will enjoy. She shows you:

• How to prepare brown rice, miso soup, tofu, and other natural foods the macrobiotic way in today's kitchen

• Where to buy and how to select the highest quality whole grains, beans, vegetables, fruit, seaweed, fish, and seafood

• How to harmonize with the seasons and make use of the medicinal energies of different foods

• The secrets of pressure-cooking, making sushi and rice balls, tempura and deep-frying, short-and long-term pickling, and balancing the meal with condiments and garnishes

• The macrobiotic way to make hearty European sourdough bread, dynamic-tasting tempeh from Indonesia, crunchy corn arepas from Latin America, naturally sweet and tasty apple pie, cherry strudel and other American-style desserts, baked lasagna, and hundreds of other delicious, easy-to-prepare dishes from all over the world

• Festive menus for Thanksgiving, Christmas, New Year's, Peach Day, family birthdays, and other special occasions.

Macrobiotic Cooking