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Cookbooks

American Macrobiotic Cuisine—Meredith McCarty; 1986; 110 pp; $12.95. Over a hundred original, taste-tested recipes for cooking without eggs, dairy food, or refined sugar or flour.

As Easy As 1, 2, 3—Pamela Henkel and Lee Koch; 1990; 176 pp; $6.95. Using this book one can eat festively, but without fancy expensive habits. Written with busy families in mind.

Basic Macrobiotic Cooking—Julia Ferre; New edition coming.

Complete Guide to Macrobiotic Cooking—Aveline Kushi; 1985; 414 pp; $18.95. Contains basic information as well as many festive menus and gourmet recipes.

Cook Your Way to the Life You Want—Christina Pirello; 1999; 303 pp; $17.95. Engaging guide to attaining health, energy, and vitality by determining your optimum eating patterns.

Cooking with Rachel—Rachel Albert; 1989; 328 pp; $12.95. Creative vegetarian macrobiotic recipes to entertain guests, dazzle friends, and excite the most discerning palates.

Cooking the Whole Foods Way—Christina Pirello: 1997; 525 pp; $18.95. Complete guide to healthy, delicious eating with 500 recipes, meal planning, and much more.

> NEW <

Everything You Always Wanted to Know about Whole Foods—Christina Pirello: 2004; 308 pp; $18.95. From great grains to vivacious vegetables to desirable desserts, Christina puts the fun back in healthy cooking.

Fresh from a Vegetarian Kitchen—Meredith McCarty; 1989; 248 pp; $16.95. Features over 370 innovative recipes and 90 well-planned menus for everyday and festive meals.

>NEW<

Hip Chick’s Guide to Macrobiotics—Jessica Porter; 2004; 289 pp; $16.95. Fresh insight into a macrobiotic dietary practice that is accessible,  invigorating, witty, and informative. More than 80 delicious recipes.

A Man in the Kitchen—Warren S. Wepman; 2000; 160 pp; $12.95. This step-by-step guide helps men and women develop creative potential while cleaning their bodies with strong, healthy food.

Lenore’s Natural Cuisine—Lenore Baum; 2000; 255 pp; $17.95. Tempting, easy-to-follow recipes to help you eat, feel, and look your best. Includes countless cook’s tips. One of the best macrobiotic books.

Naturally Healthy Gourmet—Margaret Lawson with Tom Monte; 1994; 232 pp; $14.95. Everyday food becomes company fare with Margaret’s secrets of practical, wholesome, gourmet cooking.

Naturally Sweet Desserts—Marcea Weber; 1990; 248 pp; $15.95. Offers over 250 naturally sweetened dessert recipes, equivalency and substitution charts, and technique tips.

Self-Healing Cookbook—Kristina Turner; 1987; 209 pp; $17.00. Entertaining primer that integrates macrobiotics, psychology, nutrition, and a planetary view of healing.

> RECENT <

Sublime Soups—Lenore Baum; 2002; 172 pp; $14.95. Shows how easy it is to build nutritious and satisfying low-fat meals around soup, quick breads, and salad.

Sweet and Natural—Meredith McCarty; 1999; 260 pp; $17.95. Excellent collection of low-fat vegan recipes that are both delicious and nutritious.

Valley of Maize—Natalie Buckley Rowland; 1998; 144 pp; $12.95. Secrets of successful baking with natural ingredients. Includes 93 delicious wheat-free breads, muffins, cakes, puddings, snacks, and more.

Whole-Grain Sourdough Breads—Meredith McCarty; 1991; video; 46 minutes; $29.95. Features naturally-leavened bread without yeast or commercial leavening agents, plus 7 spreads and pates. Recipe book included.

Calendar Cookbook—Study Series Edition; Cornellia Aihara; 1996; 232 pp; $35.00.

Changing Seasons Macrobiotic Cookbook—Aveline Kushi & W. Esko; 1985; 288 pp; $15.95.

Do of Cooking—Study Series Edition; Cornellia Aihara; 1997; 232 pp; $35.00.

Does Bread Nourish?—E. Pfeiffer; 1978; 22 pp; $3.50.

Macrobiotics and Beyond—Marcea and Daniel Weber; 1988; 205 pp; $9.95.

Practically Macrobiotic—Keith Mitchell; 1987; 240 pp; $24.95.

Quick and Natural Macrobiotic Cookbook—A Kushi & W Esko; 1989; 306 pp; $16.95.