The changing seasons macrobiotic cookbook

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Natural, wholesome, delicious, and balanced, are just a few words that describe this exciting new macrobiotic cookbook. From lightly sauteed spring greens and refreshing summer salads, to autumn harvest vegetables and hearty winter stews. The Changing Seasons Macrobiotic Cookbook contains hundreds of easy-to-follow and flavorful recipes that bring your body into harmony with seasonal changes. Rooted in centuries-old principles, the macrobiotic diet consists of simple yet highly nutritious foods such as whole grains, vegetables, beans, and sea vegetables, selected and prepared in harmony with the seasons. Aveline Kushi and Wendy Esko combine years of macrobiotic cooking experience with great taste and whole foods for complete and balanced macrobiotic meals. The Changing Seasons Macrobiotic Cookbook is traditional macrobiotic cooking at its best.
Aveline Kushi is one of the world's foremost experts on macrobiotic cooking. She began her study of macrobiotics in 1950, under the... Tovább

Fülszöveg

Natural, wholesome, delicious, and balanced, are just a few words that describe this exciting new macrobiotic cookbook. From lightly sauteed spring greens and refreshing summer salads, to autumn harvest vegetables and hearty winter stews. The Changing Seasons Macrobiotic Cookbook contains hundreds of easy-to-follow and flavorful recipes that bring your body into harmony with seasonal changes. Rooted in centuries-old principles, the macrobiotic diet consists of simple yet highly nutritious foods such as whole grains, vegetables, beans, and sea vegetables, selected and prepared in harmony with the seasons. Aveline Kushi and Wendy Esko combine years of macrobiotic cooking experience with great taste and whole foods for complete and balanced macrobiotic meals. The Changing Seasons Macrobiotic Cookbook is traditional macrobiotic cooking at its best.
Aveline Kushi is one of the world's foremost experts on macrobiotic cooking. She began her study of macrobiotics in 1950, under the guidance of George Ohsawa, the founder of modem day macrobiotics. She married Michio Kushi in 1952, and for the next ten years taught macrobiotic and natural cooking in New York.
Michio and Aveline moved to Boston in 1965, and jointly established a variety of successful macrobiotic enterprises and educational ventures. Since that time, Aveline's cooking classes in the Boston area have attracted thousands of students. She and Michio also lecture extensively throughout the world.
Aveline is the mother of five children, and the grandmother of four. She lives in Brookline, Massachusetts. She is the author of How to Cook with Miso and the author and illustrator of a new children's book, Lessons of Night and Day.
Wendy Esko is this country's leading author of macrobiotic cookbooks. Wendy has been practicing macrobiotics since 1971. Together with her husband Edward, and Michio and Aveline Kushi, she helped to develop the East West Foundation, a non-profit educational organization. She began teaching macrobiotic cooking in 1976. Her studies of macrobiotics have taken her around the world.
Wendy teaches regularly at the Kushi Institute as well as throughout the New England area. She is presently directing the Kushi Institute School of Cooking in Brooklme, Massachusetts.
She is the author oi Introducing Macrobiotic Cooking, and Macrobiotic Cooking for Everyone. Wendy, her husband, and their five children reside in the Boston area. Vissza