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American Macrobiotic Cuisine: A Macrobiotic Celebration of American Ethnic Cooking
by Meredith McCarty
Product Group: Book
Publisher: Avery Trade (1995-11-01)
ISBN: 0895297116
EAN: 9780895297112
UPC: 735918007116
Binding/Media: Mass Market Paperback - 128 pages
Release Date: 1995-11-01
SKU: 080527007
Condition: Used: Good
Comments: This copy is in good condition. No visible markings, highlights, underlining, tears to text. Tight spine. No Dust Jacket. Clean Soft Cover with light/minimum, shelf/edge wear. Great recipes, worth trying at an affordable price. (5J-85)
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Editorial Reviews
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Product Description
Here is a unique cookbook that blends the traditional cultural wisdom of the East with the culinary influences of the French, Greeks, Chinese, Mexicans, Native Americans, Japanese, and more. Expert chef and cooking instructor Meredith McCarty has created over one hundred kitchen-tested vegetarian recipes that are low in fat, yet rich in flavor - dishes that require no eggs, dairy food, or refined sugar or flour. And she has designed each recipe to be quick and easy to prepare. American Macrobiotic Cuisine begins with a clear explanation of what macrobiotic cooking is, the principles it is based upon, and the foods it encompasses. The chapters that follow then provide a wide variety of tantalizing recipes, from breakfast to beverages, soups to desserts. With an accent on health, Meredith shows what cooking magic can be performed using whole grains, beans, and soy-based foods, as well as land and sea vegetables. You'll learn how to make a wide assortment of savory dishes, from Minestrone Soup to Sesame Aspic to Green Corn Tamale Bake. In addition, the author offers easy-to-understand explanations of cooking techniques, presentation suggestions, and practical menu planning tips. She also includes a full week's worth of vegetarian menus for breakfasts, lunches, and festive international dinners. So whether you are making the transition to a vegetarian diet, are already a practicing vegetarian, or just want to add a little healthy variety to your everyday meals, you'll find American Macrobiotic Cuisine a welcome addition to your cookbook collection.
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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
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