The Changing Seasons Macrobiotic Cookbook

by Aveline Kushi, Wendy Esko

Outlines the principles of following a seasonal macrobiotic diet using such foods as whole grains, vegetables, and beans, in a collection of traditional recipes that features such options as sautéed spring greens, summer salads, and hearty winter stews. Reprint.

Genres: Food, Cooking, Cookbooks, Nutrition, Nonfiction

265 pages, Paperback

First published November 1, 1984

Reviews

[Kimba · Rating 2 out of 5]

The recipes are ok but as meal plans they are not practical unless you spent all day, every day cooking. Meals typically consist of 4 or 5 dishes. And lunch has to be cooked fresh as leftovers are verboten. But when I have a live-in chef, this is what I will instruct him/her to cook.

[Michael Weaver · Rating 4 out of 5]

This book is a great resource on setting up the basics of macrobiotic meal plans It does an appetizing meal breakdown for the day, week and for each season. I found the recipes generally easy to prepare. I would recommend this book to seasoned practitioners and beginners alike.

[Wendy Crittenden · Rating 5 out of 5]

great recipes for a macrobiotic.

[Stephanie · Rating 2 out of 5]

Very interested in the subject but this left me rather flat. Not nearly enough depth into the reasons and traditions.

[Sam · Rating 3 out of 5]

Excellent resource for the basics of macrobiotic cooking!