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Condition: Used: Good
Comment: The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact (including the dust cover, if applicable). Spine may show signs of wear. Pages may include limited notes and highlighting. May include "From the library of" labels.
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Aveline Kushi's Complete Guide to Macrobiotic Cooking: For Health, Harmony, and Peace Paperback – September 16, 1988

4.3 out of 5 stars 31 customer reviews

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Editorial Reviews

About the Author

McGraw-Hill authors represent the leading experts in their fields and are dedicated to improving the lives, careers, and interests of readers worldwide

Alex Jack, a journalist and author, is a former editor of the "East West Journal"." "Jack co-authored "Diet for a Strong Heart".
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Product Details

  • Paperback: 432 pages
  • Publisher: Warner Books; Reissue edition (September 16, 1988)
  • Language: English
  • ISBN-10: 0446386340
  • ISBN-13: 978-0446386340
  • Product Dimensions: 6 x 1.2 x 9 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Best Sellers Rank: #336,992 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By A Customer on January 14, 2000
Format: Paperback
Aveline Kushi's COMPLETE GUIDE TO MACROBIOTIC COOKING is the BEST book available of its kind. What distinguishes it from other books on the subject is its emphasis on explaining the philosophy behind the macrobiotic approach to cooking and to eating. In reading the background information, I learned a great deal about the WHYS and HOWS of macrobiotics. With regard to the recipes, they are simple and well-explained. There is a detailed explanation of utensils and of ingredients, as well as of the differences among different food types and their nutritional value. Insights into the health benefits of a macrobiotic way of life are also very well explained.
When I took a brief summer class on macrobiotics, the instructor said that this was the best book on the subject. Five years and about twenty-five books later, I would have to agree with him. This is the book that I ALWAYS come back to, and the one which I buy for my friends.
Another good book on the subject is Kathleen Turner's THE SELF-HEALING COOKBOOK. It was actually the first book I read on macrobiotics, and it was the one that drew my interest to this area, and is now also one which I regularly purchase for my friends who have an interest in this area.
While not totally macrobiotic, the books by Annemarie Colbin are also excellent and address similar cooking/eating topics.
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Format: Paperback
The book is well organised, indexed, has delightful sketches to illuminate the subject, though even more would be helpful. I have used this book every day for a month and have cooked and eaten the results. I am now pain free, knee problems, sleep six hours at night instead of only two and a half, am ten pounds lighter, and am most grateful to Aveline Kushi for sharing with me her knowledge. I have used it together with Michio Kushi's The Macrobiotic Way and have found the combination very practical. I have only one major problem with both books. The names for vegetables in America is not the same as those in England, and without a translation or a sketch I am occasionally baffled. But apart from that I would recommend both books to everyone and in particular someone who is keen to improve their quality of life by regulating their eating habits in a calm and understanding manner.
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Format: Paperback
I own multiple macrobiotic cookbooks, and this one is the one I come to time and time again. Learning about the specialty ingredients in macrobiotic cooking is tricky, but once you have found a source of these ingredients, the recipes in this book are simple and tasty.

The thing I like most about this book is the simplicity of the recipes. Most of the recipes call for the same 4-5 cooking styles, with the same 4-5 condiments. Many of the recipes in this book have become staples of my diet.

I am not a 100% practicing macrobiotic, but when I feel the need to eat healthy and lose weight, I always turn to this book as a refresher course to how to eat healthy.

This book is an excellent companion book to "The Macrobiotic Way" by Michio Kuchi. Another book I highly recommend is "The Hip Chick's Guide to Macrobiotics". These three books are used more than any other in my cookbook library.
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Format: Paperback
From the teacher herself comes a huge book which distills more than 35 years of macrobiotic cooking and teaching. This book covers everything on the subject, from food preparation prior to cooking (an area most American cooks know little or nothing about) through "Medicinal Cooking and Home Cures."

Menu planning is included to incorporate acid/alkaline balancing which is so critical to the macrobiotic practitioner's path to total health.

I predict that those who study macrobiotic cooking will never again be able to enjoy fast foods such as meat burgers, french fried potatoes, sodas, chips, etc. They will KNOW when food is creating an imbalance and why. They will understand at what point disease kicks in and how to reverse it.

This book is required for all who seek health, harmony, and peace. We develop an appreciation and understanding of the role which whole foods, organically grown and properly prepared, play in our physical, mental, and spiritual health.

I might point out that prescription drugs, refined sugar, artificial sweeteners, dairy, and meats (other than fish) are huge contributors to imbalance and have no part in macrobiotic health. In a diet consisting of 50% whole grains, 25% vegetables, and the remainder made up of beans, sea vegetables, fish, and soups, it is amazing to see how many creative recipes are included in this 414 page book.

Buy it. Everyone needs this education.
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Format: Paperback
This book, with its yellow frayed pages, is still in our kitchen. The one I have is copyrighted 1985, so it is nearly a quarter of a century old. I bought this book a couple of years before I went to Becket, MA, to attend week-long seminars presented by Michio Kushi in the late 1980s. There have been many more such cookbooks written since then, but IMO none are better than this one. Alex Jack and the late Aveline Kushi did an excellent job with both the recipies and explaining the philosophy of macrobiotics in this book.

I still refer to this book regularly when I cook something new or when I need to be reminded of certain ingredients in a dish I have not made in a long time. I suppose I should buy another one that is in better condition, but mine holds sentimental value, because it reminds me of a prior period in my life. My diet is not as strict as it was in the 1980s, but it is still based on these principles. For anyone who is considering beginning a macrobiotic diet; a semi-macrobiotic diet; or just an improved healthy diet; I wholeheartedly recommend this book. The recipies are presented clearly; there are variations or options to many of the recipies presented; and the reasons behind the recipies are often given. My edition is 414 pages, so it is a great reference.

This book was instrumental in many people successfully changing their diets from an unhealthy diet to one that results in clean arteries; low cholesterol and triglycerides; and vitality. Dr. Colin Campbell's recent best selling book, The China Study, which scientifically proves the benefits of a similar diet, demonstrates that the macrobiotic diet is valid and it was ahead of its time when this cookbook was written.
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