The Changing Seasons Macrobiotic Cookbook
By Aveline Kushi and Wendy Esko
1st edition, 265 pages, 8-1/2 x 11 softcover, ISBN 0-89529-232-7, 1985, (revised and reprinted, 2003)
The late Ms. Kushi was the grandmother of Japanese-American macrobiotic cuisine, having brought her lifelong knowledge of Japanese cooking (especially macrobiotics) to the U.S. in the 1960s, with her husband, Michio. Wendy Esko, another early macrobiotic cook, was Aveline’s co-author in many books about cooking and preparing macro food for all needs and seasons. The two ladies had a wealth of knowledge between them that fills this book to overflowing!
Besides eschewing animal foods and animal products (even honey), one of the underlying principles of macrobiotics is to eat according to the season. The theory is that your body changes to adjust to each season and to be in harmony with this change, your food should change, too. The Changing Seasons includes a glossary of terms — cooking utensils and foods — a wide variety of recipes and menu plans for all seasons, to help the beginner jump right into macrobiotic eating. You can choose your favorites later, as your experience develops.
American Macrobiotic Cuisine – a macrobiotic celebration of America’s ethnic cooking
By Meredith McCarty — www.healingcuisine.com/about.html
110 pages, 8.5 x 11 soft cover, 1996, ISBN 0-89529-711-6, $12.95 retail, available used
Meredith McCarty is one of the earliest modern American cooks and cookbook authors on macrobiotics (dairy-free vegan cuisine). In the 1970s, Ms. McCarty used macrobiotic eating and living to cure herself of a feeling of malaise and exhaustion and then turned her first-hand knowledge into three cookbooks. In this one, she explores treating traditional American food from a macrobiotic point-of-view. This can be tricky, since so many of our national dishes are meat based and the challenge of creating a non-animal-food version could lead to disaster in the hands of lesser-skilled cook. Included is a protein chart comparing plant-based foods’ values to animal foods. It is eye-opening. For instance, per 100 grams of edible portion, lentils have 24.7 grams; pinto beans, 22.9, while cheddar cheese has 25 grams and one eggs has 12.9!
Sweet and Natural – more than 120 naturally sweet and Dairy-Free Desserts
By Meredith McCarty — www.healingcuisine.com/about.html
260 pages, hard cover, ISBN 0-312-20029-3, 1999, St. Martin’s Press, $29.95 new
This is Meredith’s dessert book, published in 1999 and is still available new and used. It includes a section on the nutritional analysis of the recipes, dairy alternatives, edible flowers and appliances, cookware & supplies. It is a nearly exhaustive tome of cooking and nutritional tips. For up-to-date information from this early macro cooking expert, please visit her website, shown above.
Love, Eric – Delicious Vegan Macrobiotic Desserts
by Chef Eric Lechasseur – www.loveericinc.com
94 pages, soft cover, ISBN 0-9772937-0-X, 2005; $27.95 new
Eric’s cooking in general is skillful and fabulous, using fresh, natural ingredients, following macrobiotic principles (completely vegan) and his desserts are a breath of fresh air in healthy eating!
Chef Eric has been a professional chef since 1985. He holds a professional Cooking Diploma from Quebec, Canada and has completed training in France and Japan. Besides executive chef duties at Club Med, Eric has been a private chef to many famous clients, including Madonna. Eric has developed a unique vegan Asian-French cuisine that is healthy and delicious. The recipes are arranged first by season and then with a “Treats for all Seasons” section. Desserts include Tiramisu, French Canadian Maple Pie and Blueberry Pine Nut Pie. Eric and his wife, Sanae, own a macrobiotic restaurant in Venice, CA, Seed that serves their cuisine daily.
The Hip Chick’s Guide to Macrobiotics –
a Philosophy for Achieving a Radiant Mind and Fabulous Body
By Jessica Porter – www.hipchicksmacrobiotics.com
298 pages, soft cover, ISBN 1-58333-205-7, 2004, $16.95 new, also available used
Jessica Porter brings humor and a compassionate flippancy to the field of vegan/macrobiotic eating and modern living. Her book is more than a cookbook, as it covers the macrobiotic philosophy and it does so with a relaxed and balanced approach. She has intelligent information about caffeine and she states that she avoids poo-poohing eating meat because enough bashing has already been done in that regard and she tries to have a grateful attitude about whatever she eats and that ultimately becomes her. This balanced approach helps to make Jessica’s book very inviting and fun to read. Once you reach the point of trying out some of the recipes, you will already have absorbed much of the thinking behind macrobiotics — unless you are already convinced and read her book for added information and enjoyment!
The Real Food Daily Cookbook
By Ann Gentry – www.realfooddaily.com
232 pages, soft cover, ISBN 978-1-58008-618-9, 2005, $24.95 new, also available used
With three bustling restaurants located throughout the Los Angeles area, Real Food Daily boasts a loyal clientele of ravenous vegetarian diners and health-conscious celebrities, trendsetting young hipsters and members of Southern California’s culinary community at large. After 10 successful years as a cherished destination for lovers of delicious and naturally wholesome cuisine, this eclectic hot spot continues to thrive under the stewardship of its pioneering founder, Ann Gentry, who raises the standards and expectations of nutritious, meat-free cooking through her unique brand of California cuisine. In THE REAL FOOD DAILY COOKBOOK, you’ll find recipes for 150 of the restaurants’ most popular dishes, such as Lentil-Walnut P?¢t?©; Country-Style Miso Soup; Tuscan Bean Salad with Herb Vinaigrette; Southern-Style Skillet Cornbread; Tofu Quiche with Leeks and Asparagus; Acorn Squash Stuffed with Sweet Rice, Currants, and Vegetables; and Coconut Cream Pie with Chocolate Sauce. After years of getting floods of recipe requests from her loyal customers, Ann is delivering in full force, not only to her patient fans, but to everyone who yearns for delicious, healthful, real food in their daily lives.
Vegan Family Meals
By Ann Gentry
258 pages, hard cover, ISBN 13: 978-1-4494-0237-2, 2011, $25 new
Everyone fortunate enough to have been in Los Angeles and eaten at one of the locations of Real Food Daily knows that Ann Gentry has a real magic touch when it comes to making a restaurant completely animal-product free, macrobiotic, even — but still delicious and memorable. Now, RFD has two new locations, one in Pasadena and the other at LAX! No more concessions to airplane food for vegans and macros! You can take it with you!
But beyond having Ann’s great food at her restaurants, with her cook books, you can bring her genius home with you and recreate some of the incredible dishes Ann is famous for. Sweet Mustard Tempeh and Baked Kale Chips are two I have earmarked for future use from the second book. The RFD Cookbook includes desserts just like in the case at the stores and the Tofu Reuben, Jasmine Rice and Butternut Squash Soup are all represented.
Greens & Grains on the Deep Blue Sea
By Sandy Pukel (www.atasteofhealth.org) and Mark Hanna
137 pages, soft cover, ISBN 0-7570-0287-0, 2007, $16.95 new
Sandy Pukel has been an active macrobiotic cooking expert and food store owner since the early 1970s. He is a vegan fixture in South Florida and has a tremendously extensive background. This book is the direct outcome of Sandy’s latest adventure, Holistic Holiday at Sea, a holistic Caribbean cruise featuring delicious vegetarian foods and an education program that includes yoga, Pilates, macrobiotics, meditation, cooking classes, and much more.
Mark Hanna is a skilled and experienced macrobiotic and vegan chef, beginning his macrobiotic training in 1978. Besides cooking at many events worldwide, Mark oversaw the kitchen operations at Larry Cooper’s popular annualHealth Classic in Southern California for many years. Mark is adept at bringing a fresh taste to standard dishes, making them luxurious without heavy sauces or animal fat of any kind! This cookbook is a welcome addition to any vegan/macrobiotic library and after using it for a few weeks, it might even become a “must have”.