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Changing Seasons Macrobiotic Cookbook Paperback – July 28, 2003


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Frequently Bought Together

Changing Seasons Macrobiotic Cookbook + Modern-Day Macrobiotics: Transform Your Diet and Feed Your Mind, Body and Spirit + Aveline Kushi's Complete Guide to Macrobiotic Cooking: For Health, Harmony, and Peace
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Product Details

  • Paperback: 256 pages
  • Publisher: Avery Trade; Rev Upd edition (July 28, 2003)
  • Language: English
  • ISBN-10: 1583331646
  • ISBN-13: 978-1583331644
  • Product Dimensions: 0.7 x 7.4 x 9.1 inches
  • Shipping Weight: 1.6 ounces (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #137,771 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Aveline Kushi was one of the world’s foremost experts on macrobiotic cooking. She began her study of macrobiotics in 1950, under the guidance of George Ohsawa, the founder of modern macrobiotics. She married Michio Kushi in 1952, and for the next ten years taught macrobiotic and natural cooking in New York.
 
Michio and Aveline moved to Boston in 1965, and jointly established a variety of successful macrobiotic enterprises and educational ventures. Aveline’s cooking classes in the Boston area attracted thousands of students, and she and Michio lectured extensively throughout the world.
 
Wendy Esko is this country’s leading author of macrobiotic cookbooks. She began practicing macrobiotics in 1971. Together with her husband Edward, and Michio and Aveline Kushi, she helped develop the East West Foundation, a non-profit educational organization. She began teaching macrobiotic cooking in 1976, and her studies of macrobiotics have taken her around the world.
Wendy teaches regularly at the Kushi Institute as well as throughout New England. She is the author of Introducing Macrobiotic Cooking, and Macrobiotic Cooking for Everyone.

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Customer Reviews

4.3 out of 5 stars
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See all 16 customer reviews
Great recipes and menu-planning.
Lili J. Mcgovern
It outlines easy, quick basic recipes that anyone can make - most of which involve few basic ingredients.
brooklyngal
If you know anyone or if you yourself need to change your diet for the good, this is a great book.
Christine

Most Helpful Customer Reviews

51 of 52 people found the following review helpful By brooklyngal on September 15, 2005
Format: Paperback
As a newcomer to macrobiotics, I absolutely loved this book and have used it every day since I bought it. It outlines easy, quick basic recipes that anyone can make - most of which involve few basic ingredients.

Everything down to how to make basic brown rice is in here. I am so blessed I happened to get this book in the beginning. After now having read some of the other macrobiotic books, I realize I might have been frustrated by the foreign ingredients and complicated recipes and been turned off from macrobiotics otherwise.

One thing I did when I bought this book (as I was just slowly learning macro foods and starting to introduce them to my cupboards) is sift through the book and start noting common themes of ingredients. After identifying and buying some of the "base" products identified, I was able to make several different recipes. These recipes make up my diet today and every day.

I would recommend this book to anyone, especially beginners like me.
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35 of 36 people found the following review helpful By M. Allen Greenbaum HALL OF FAMEVINE VOICE on May 5, 2006
Format: Paperback Verified Purchase
During the 1960's, Michio and Aveline Kushi popularized macrobiotics in the States, and this practical, well-written book is a good introduction. I chose this as a present, after browsing through Amazon.com for a book that combined recipes and macrobiotic concepts. As I discovered later, the balance of easily prepared recipe and basic macrobiotic concepts reflects the balance that "macro" devotees achieve through their diet. The gift recipient, Buree-Kan Kobayashi (name used with permission) confirmed that Aveline Kushi's book I chose wisely. Although Buree doesn't strictly adhere to a macrobiotic diet (he's more of a California vegan/macro/fish/almonds guy), my friend commands a basic understanding of macrobiotic concepts and principles.

One of the concepts most familiar to Westerners is the balance of yin (roughly: "hot") and yang ("cool") energies, and that's why Kushi organizes her recipes around the seasons. At the risk (read: probability) of oversimplifying, here's an example of this principle: One should eat yang foods (more raw foods, such as roots and fruit, de-emphasizing salt--a yin food) in the summer to balance the heat, and yin foods (cooked foods, often with more spice) in the winter. The book covers the transitional Autumn and Spring months as well.

Whether or not you accept these and other concepts, the book presents excellent, healthy dishes emphasizing fresh, nutritional, unprocessed foods. The recipes are generally easy to prepare, but not "dumbed down." Most ingredients can be bought at a local supermarket (especially one that emphasizes natural foods, like "Whole Foods"), but proximity to a health food or Asian store will be helpful.
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28 of 31 people found the following review helpful By A Customer on June 11, 2000
Format: Paperback Verified Purchase
This cookbook shows how to use macrobiotic foods in many appetizing meals. It is a wonderful way to envision a meal plan for a whole day, even a whole week for each season of the year. It offers many recipes that are different and shows how to incorporate items that one would not usually eat unless on a macrobiotic diet. The recipes are well explained and are easy to follow.
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8 of 8 people found the following review helpful By Lili J. Mcgovern on December 7, 2006
Format: Paperback Verified Purchase
This is a wonderful resource for everyday, practical meals to feed family and friends as well as nourish your own soul. Great recipes and menu-planning. A great complement to Practically Macrobiotic.
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8 of 9 people found the following review helpful By Chickenaway on November 12, 2008
Format: Paperback
I really have used and enjoyed this cookbook thoroughly. This is my second macrobiotic cookbook. Though I'm not eating a 100% macrobiotic diet I still appreciate the principals and ideas associated with the concept. The philosophies are laid out in the beginning of the book.

The book is formatted by the seasons. It gives three menus for each meal of the day for seven days per season. Some of the recipes repeat itself; however, they are usually staples of a macrobiotic diet anyway.

The only thing that may frustrate someone new to macrobiotics or this book is that it requires some ingredients that will need be hunted for. Most health food stores and oriental grocers will have what is needed. One thing worth mentioning about macrobiotics and the recipe book is that the food is extremely affordable.
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52 of 72 people found the following review helpful By Indy on July 14, 2007
Format: Paperback Verified Purchase
This cookbook's well-organized menus and recipes specific to each of the 4 seasons in a temperate climate zone is very helpful, but the book's title is misleading. The word macrobiotic is used in the book title, however all of the book's recipes are vegan. A little history is recounted here: During the first decade of macrobiotics in the USA, all the macro cookbooks featured a moderate use of fish and fish products. Fish products played an especially important part of soup recipes, such as miso soup. The alteration of traditional macrobiotic recipes in this cookbook to excise fish means that the authentic macrobiotic diet is actually not being represented here, and the fact that this cookbook does not discuss that omission makes it even more out of balance with mainstream macrobiotic thinking.
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2 of 2 people found the following review helpful By Dustin on May 4, 2010
Format: Paperback Verified Purchase
I own ~50 cookbooks, and this is my #1 favorite.

The book emphasizes cooking fresh, seasonal produce absolutely as simply as possible. It might just be the ultimate minimalist cookbook. Some recipes are as simple as: "Chop kale, boil for 3 minutes." But ALL of these simple recipes are placed in the context of a meal, and all meals are placed in the context of a day in the week of a season of macrobiotic cooking. So you are not just learning to boil kale for 3 minutes, you are learning where to place the kale-boiling in your daily routine.

Yes, I agree the book would benefit from a few more seafood recipes. But at least it has some, which is more than many other macrobiotic cookbooks (at least the ones in English.) And the recipes include seafood as an easy side product (eg "you could add shrimp to this soup alongside the cabbage"), which is an authentic place for seafood in traditional macrobiotic cuisine.

I would also agree that strict macrobiotics is probably not the ideal dietary regime according to modern dietary science (no olive oil? no avocados? no spinach? _a lot_ of brown rice?) However, a few small changes to the menus (not necessarily to any of the recipes) and i think the book fits in with modern dietary recommendations perfectly.

Finally, the book also has an interesting set of suggestions for daily living: "walk barefoot on grass, or sand", "maintain active correspondence", and "chew each bite 50 times." Take them as interesting suggestions or leave them as crank science, but i think they make some sense.

Overall, the best cookbook i've found, and probably the first i will actually cook from cover to cover.
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