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Changing Seasons Macrobiotic Cookbook (Englisch) Taschenbuch – 28. Juli 2003


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Produktinformation

  • Taschenbuch: 256 Seiten
  • Verlag: Avery Trade; Auflage: Revised and Upd. (28. Juli 2003)
  • Sprache: Englisch
  • ISBN-10: 1583331646
  • ISBN-13: 978-1583331644
  • Größe und/oder Gewicht: 19,5 x 1,8 x 23,6 cm
  • Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen  Alle Rezensionen anzeigen (1 Kundenrezension)
  • Amazon Bestseller-Rang: Nr. 372.780 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

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Produktbeschreibungen

Synopsis

Outlines the principles of following a seasonal macrobiotic diet, using such foods as whole grains, vegetables, and beans, in a collection of traditional recipes.

Über den Autor und weitere Mitwirkende

Aveline Kushi was 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 modern 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. Aveline’s cooking classes in the Boston area attracted thousands of students, and she and Michio lectured extensively throughout the world.
 
Wendy Esko is this country’s leading author of macrobiotic cookbooks. She began practicing macrobiotics in 1971. Together with her husband Edward, and Michio and Aveline Kushi, she helped develop the East West Foundation, a non-profit educational organization. She began teaching macrobiotic cooking in 1976, and her studies of macrobiotics have taken her around the world.
Wendy teaches regularly at the Kushi Institute as well as throughout New England. She is the author of Introducing Macrobiotic Cooking, and Macrobiotic Cooking for Everyone.

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Einleitungssatz
The recipes in this cookbook are based on standard macrobiotic dietary recommendations that can be applied to your own kitchen.  Lesen Sie die erste Seite
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2 von 2 Kunden fanden die folgende Rezension hilfreich Von Ein Kunde am 11. Juni 2000
Format: Taschenbuch
This cookbook shows how to use macrobiotic foods in many appetizing meals. It is a wonderful way to envision a meal plan for a whole day, even a whole week for each season of the year. It offers many recipes that are different and shows how to incorporate items that one would not usually eat unless on a macrobiotic diet. The recipes are well explained and are easy to follow.
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 16 Rezensionen
52 von 53 Kunden fanden die folgende Rezension hilfreich
Fantastic 15. September 2005
Von brooklyngal - Veröffentlicht auf Amazon.com
Format: Taschenbuch
As a newcomer to macrobiotics, I absolutely loved this book and have used it every day since I bought it. It outlines easy, quick basic recipes that anyone can make - most of which involve few basic ingredients.

Everything down to how to make basic brown rice is in here. I am so blessed I happened to get this book in the beginning. After now having read some of the other macrobiotic books, I realize I might have been frustrated by the foreign ingredients and complicated recipes and been turned off from macrobiotics otherwise.

One thing I did when I bought this book (as I was just slowly learning macro foods and starting to introduce them to my cupboards) is sift through the book and start noting common themes of ingredients. After identifying and buying some of the "base" products identified, I was able to make several different recipes. These recipes make up my diet today and every day.

I would recommend this book to anyone, especially beginners like me.
36 von 37 Kunden fanden die folgende Rezension hilfreich
Macro for the Undecided 6. Mai 2006
Von M. Allen Greenbaum - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
During the 1960's, Michio and Aveline Kushi popularized macrobiotics in the States, and this practical, well-written book is a good introduction. I chose this as a present, after browsing through Amazon.com for a book that combined recipes and macrobiotic concepts. As I discovered later, the balance of easily prepared recipe and basic macrobiotic concepts reflects the balance that "macro" devotees achieve through their diet. The gift recipient, Buree-Kan Kobayashi (name used with permission) confirmed that Aveline Kushi's book I chose wisely. Although Buree doesn't strictly adhere to a macrobiotic diet (he's more of a California vegan/macro/fish/almonds guy), my friend commands a basic understanding of macrobiotic concepts and principles.

One of the concepts most familiar to Westerners is the balance of yin (roughly: "hot") and yang ("cool") energies, and that's why Kushi organizes her recipes around the seasons. At the risk (read: probability) of oversimplifying, here's an example of this principle: One should eat yang foods (more raw foods, such as roots and fruit, de-emphasizing salt--a yin food) in the summer to balance the heat, and yin foods (cooked foods, often with more spice) in the winter. The book covers the transitional Autumn and Spring months as well.

Whether or not you accept these and other concepts, the book presents excellent, healthy dishes emphasizing fresh, nutritional, unprocessed foods. The recipes are generally easy to prepare, but not "dumbed down." Most ingredients can be bought at a local supermarket (especially one that emphasizes natural foods, like "Whole Foods"), but proximity to a health food or Asian store will be helpful. The flavors attainable without using meat or dairy products (your basic vegan diet) will stagger the taste buds of the uninitiated.

The simple but imaginative recipes will satisfy adventurous appetites. Satisfying staples include seitan (wheat gluten), tempeh (a cultured soy originally from Indonesia), tubers, and different grains. The list of keywords in Amazon.com's book description above hints at other foods that may be new to you; "exotic" as they may sound, these healthy foods represent the ordinary diet of millions. I think it was wise not to present cures and prescriptive herbs; the flavorful recipes are sufficient reason to incorporate some degree of macrobiotics into your cooking. If one really takes to this cuisine and wishes to explore more macrobiotic theory and praxis applied to nutrition and medicine, one can explore a more technically oriented text. Recommended for those ready to take a bite.
28 von 31 Kunden fanden die folgende Rezension hilfreich
Helpful menu planning 11. Juni 2000
Von Ein Kunde - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
This cookbook shows how to use macrobiotic foods in many appetizing meals. It is a wonderful way to envision a meal plan for a whole day, even a whole week for each season of the year. It offers many recipes that are different and shows how to incorporate items that one would not usually eat unless on a macrobiotic diet. The recipes are well explained and are easy to follow.
8 von 8 Kunden fanden die folgende Rezension hilfreich
Eating in rhythm with life 8. Dezember 2006
Von Lili J. Mcgovern - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
This is a wonderful resource for everyday, practical meals to feed family and friends as well as nourish your own soul. Great recipes and menu-planning. A great complement to Practically Macrobiotic.
8 von 9 Kunden fanden die folgende Rezension hilfreich
nice idea....nicer food 13. November 2008
Von Chickenaway - Veröffentlicht auf Amazon.com
Format: Taschenbuch
I really have used and enjoyed this cookbook thoroughly. This is my second macrobiotic cookbook. Though I'm not eating a 100% macrobiotic diet I still appreciate the principals and ideas associated with the concept. The philosophies are laid out in the beginning of the book.

The book is formatted by the seasons. It gives three menus for each meal of the day for seven days per season. Some of the recipes repeat itself; however, they are usually staples of a macrobiotic diet anyway.

The only thing that may frustrate someone new to macrobiotics or this book is that it requires some ingredients that will need be hunted for. Most health food stores and oriental grocers will have what is needed. One thing worth mentioning about macrobiotics and the recipe book is that the food is extremely affordable.
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