American Macrobiotic Cuisine: A Macrobiotic Celebration of American Ethnic Cooking [Paperback]

Meredith McCarty (Author)

Book Description

Publication Date: November 1, 1995

Here is a unique cookbook that blends the traditional cultural wisdom of the East with the culinary influences of the French, Greeks, Chinese, Mexicans, Native Americans, Japanese, and more. Expert chef and cooking instructor Meredith McCarty has created over one hundred kitchen-tested vegetarian recipes that are low in fat, yet rich in flavor - dishes that require no eggs, dairy food, or refined sugar or flour. And she has designed each recipe to be quick and easy to prepare. American Macrobiotic Cuisine begins with a clear explanation of what macrobiotic cooking is, the principles it is based upon, and the foods it encompasses. The chapters that follow then provide a wide variety of tantalizing recipes, from breakfast to beverages, soups to desserts. With an accent on health, Meredith shows what cooking magic can be performed using whole grains, beans, and soy-based foods, as well as land and sea vegetables. You'll learn how to make a wide assortment of savory dishes, from Minestrone Soup to Sesame Aspic to Green Corn Tamale Bake. In addition, the author offers easy-to-understand explanations of cooking techniques, presentation suggestions, and practical menu planning tips. She also includes a full week's worth of vegetarian menus for breakfasts, lunches, and festive international dinners. So whether you are making the transition to a vegetarian diet, are already a practicing vegetarian, or just want to add a little healthy variety to your everyday meals, you'll find American Macrobiotic Cuisine a welcome addition to your cookbook collection.

Editorial Reviews

Amazon.com Review

When you think "macrobiotic," do you picture unseasoned brown rice, raw sprouts, and no taste? Abandon the stereotype, because macrobiotic cooking is both varied and tasty, especially with the recipes in this cookbook.

Macrobiotic cooking uses these food groups:
1. 30-50% of the diet is whole grains, the main staple food: brown rice, whole wheat, oats, corn, millet, barley, rye, buckwheat, and foods made with cracked grains and whole grain flour.
2. 30-50% is vegetables, in season and grown locally when possible, and sea vegetables, which store and travel well.
3. 5-15% can be beans, soy foods, or occasional seafood.
4. In moderation: fruits, seeds, nuts.

Author Meredith McCarty is codirector of the East-West Center for Macrobiotics in Eureka, California. She explains the basics of cooking whole grains and soyfoods, and walks us through the use of unfamiliar ingredients such as sea vegetables and grain beverages. Recipes include Stand-Up Cabbage Sushi, Nutty Noodle Bake, Mexican Rice, Journeycakes (American Indian flatbread), Green Corn Tamale Bake, Japanese Cool Noodle Salad, Baked Tempeh with Lemon-Mustard Sauce, and Lemon-Lime Pudding Pie. Far from an austere diet, the recipes are as hearty, ethnically varied, and tasty as they are healthy. --Joan Price

Product Details

• Paperback: 128 pages
• Publisher: Avery Trade (November 1, 1995)
• Language: English
• ISBN-10: 0895297116
• ISBN-13: 978-0895297112
• Product Dimensions: 10.7 x 8.4 x 0.3 inches
• Shipping Weight: 14.4 ounces
• Average Customer Review: 3.5 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #504,195 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Most Helpful Customer Reviews

92 of 95 people found the following review helpful:

5.0 out of 5 stars Great information and recipes, April 27, 2000

By A Customer

This review is from: American Macrobiotic Cuisine: A Macrobiotic Celebration of American Ethnic Cooking (Paperback)

This book is a great introduction to the various foods that are eaten according to Macrobiotic principles, in plain English. Each of the basic foods is described, along with handling and preparation information. I am looking forward to trying some of the desserts! I was worried that this style of eating would be very limiting and dull but this book dispels that idea with the variety of meals it presents.

48 of 50 people found the following review helpful:

5.0 out of 5 stars Informative, not preachy, January 25, 2003

By 

Gregory Rollins (Birmingham, AL United States) - See all my reviews
(REAL NAME)   

This review is from: American Macrobiotic Cuisine: A Macrobiotic Celebration of American Ethnic Cooking (Paperback)

Unlike most cookbooks for vegetarians or health concious folks the American Macrobiotic Cookbook is full of good information, as well as delicious recipes. The illustrations are complimentary to the style of writing and it's an all around good introduction to macrobiotic cooking.

13 of 15 people found the following review helpful:

3.0 out of 5 stars ok, more theory than recipes, February 23, 2006

By 

Serena Gaefke (USA) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: American Macrobiotic Cuisine: A Macrobiotic Celebration of American Ethnic Cooking (Paperback)

This book has some interesting recipes and discussion, but it is filled with lots of pictures, theory and concepts. I was only looking for a cookbook, hence the 3 stars.