The Macrobiotic Brown Rice Cookbook

by Craig Sams

Craig Sams' collection of recipes features brown rice in delicious macrobiotic dishes, including soups, salads, main courses, and desserts. The authors offer tasty recipes for sauces as well as other information and advice for making this nutritious grain a delectable part of your diet.

Macrobiotic cooking is now widely recognized for its healing properties by the medical establishment as well as by culinary experts.

One of the most popular and versatile whole grains, brown rice is often at the heart of a good meal. But it can also be used to enhance a wide variety of other foods in infinite combinations.

Genres: Cookbooks

128 pages, Paperback

First published August 1, 1993

Reviews

[ellen · Rating 3 out of 5]

This is not a book that gives a lot of insight into macrobiotic theory. It's mainly a collection of interesting brown rice recipes with macrobiotic ingredients. I was surprised to see a lot of recipes with coconut milk. It covers different ethnic foods such as Thai, middle eastern, and Greek.

[Julie · Rating 4 out of 5]

Published originally in 1983, this book is a classic. Recipes are easy, with few ingredients and using whole foods and macrobiotic principles. There are sections for soups, risottos and patties, sauces, salads, desserts and even "Oriental rice dishes" which truly dates this book. Once you make a recipe a couple of times you'll have it memorized because of their simplicity. Many helpful tips about nutrition, healthy foods and cooking insights.