American Macrobiotic Cuisine: A Macrobiotic Celebration of American Ethnic Cooking (Paperback)

~ (Author) "Macrobiotic cooking is distinguished from other forms of cooking by its holistic approach..." (more)
Key Phrases: agar sea vegetable flakes, place flame spreader, tablespoons good quality soy sauce, Tofu Sour Cream, Basic Short Grain Brown Rice, Cream of Wheat (more...)

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 Description

Dispelling the mystery that surrounds macrobiotic cooking, this resource shows how a macrobiotic diet--based upon local fresh vegetables and other easy-to-find ingredients--can include everything from French Onion Soup and Green Corn Tamale to Lemon-Lime Pudding Pie and Ginger Cookies. 94 illustrations.

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 (View shipping rates and policies)
• Average Customer Review: 3.5 out of 5 stars  See all reviews (4 customer reviews)
• Amazon.com Sales Rank: #287,492 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

89 of 92 people found the following review helpful:

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

By A Customer

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.

46 of 48 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)

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.

12 of 13 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)

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.