The Miso Book is a comprehensive guide to this most delicious and healthy food. Part One begins with a chapter on miso basics—the different types, uses, and various manufacturing methods. A powerful chapter called "Miso Medicine" details this superfood's healing properties and its role in maintaining good health, along with eye-opening evidence supporting these claims. As an added bonus, Part One offers easy directions for making miso at home. Rounding out this section are a number of fascinating insets, including the authors' personal adventures in Japan, where they lived and worked with a traditional miso master. What follows in Part Two is an extensive recipe section that presents over 140 delectable, healthful recipes in which miso is used in dips and spreads, soups and stews, vegetable dishes, and so much more. Price: $13.55
This stylish book includes information on the history and health benefits of sushi, as well as tips on how to make perfect sushi rice, select the freshest fish, and decorate the sushi plate with beautiful vegetable garnishes. The Japanese often say that the best food is "eaten with the eyes" as well as the mouth. Traditional Japanese food is typically fresh, healthy, low-fat, and is almost always a visual feast. Sushi, like other culinary endeavors, is an art form in Japan. Now, with this practical guide, you can make your own sushi at hom, using Sushi's step-by-step instructions and photographs to show you how to make a variety of dishes. The recipes are easy to follow and are suitable for both beginners and experienced cooks. Filled with elegant photographs, this beautifully designed volume is a must-have for your cookbook collection.
Ryuichi Yoshii was born in Nagasaki in southern Japan. His father was a traditional Japanese chef who taught Ryuichi to appreciate fine food. Ryuichi trained to be a sushi chef in Tokyo before moving to Australia in 1993 with his wife, Virginia. He recently opened his own restaurant in Sydney's Darling Harbour and is well known and respected in Sydney for his creative sushi and adventurous cooking style. Price: $16.10
This wheat-free and dairy-free guide to scrumptious baked goods are from the best-loved, tried-and-true creations of Ellen Abraham, founder of Simple Treats gourmet bakery on Cape Cod, with invaluable contributions from her sister Jill. Their products are showing up in natural foods stores nationwide.
The recipes have easy to follow, straightforward directions that insure successful results. Each recipe includes a nutritional analysis. Chocolate Macadamia Nut Cookies, Lemon Poppy Tea Bread, Baked Apple-Cranberry Crisp, Cranberry-Orange Scones, Marble Pound Cake and the Double Fudge Pecan Brownies are a sampling of the goodies to enjoy. Their Simple Treats brownie won a VegNews Readers’ Choice award.
Whether you are making the switch to vegetarianism, need wheat-free baked goods, or are simply looking for alternatives to traditional sugar-, fat-, and dairy-laden desserts, this book was designed for anyone who enjoys their sweets.
List Price $14.95 Price: $11.96
The much awaited second cookbook from the world renowned Gourmet-Vegan-Macrobiotic, Chef to the Stars, Eric Lechasseur (his first title, "Love, Eric" has been an international success and was voted as one of the top cookbooks in 2005 by Variety Magazine) and his wife, a Whole Health Macrobiotic Educator, Sanae Suzuki. Just one look at the cookbook and your stomach will start to rumble...and what's more, it is completely meat, dairy and sugar free and absolutely delicious! Just loads of creativity, flavor and love. Beautifully bouned soft cover book with flap, filled with stunningly beautiful full-color photos and recipes to "live" for! ". List Price $29.95Price: $26.95
This brand new cookbook is a “must-have” addition to your culinary bookshelf!
The first gourmet vegan macrobiotic cookbook focusing exclusively on desserts! This artfully photographed cookbook is from Eric Lechasseur, a classically-trained French chef who has incorporated vegan macrobiotic principles into his recipes to help overcome his wife’s serious medical problems.
In this 96-page full-color cookbook, Eric tells the story of his love-inspired dessert recipes and how his pursuit of macrobiotics also cured his own crippling allergies. The recipes are completely free of refined sugars, eggs and dairy products, and feature healthful whole foods, fruits and grains.
The recipes are organized according to the seasons and range from the simple to the sublime. These include very unique recipes such as ‘Grape Kanten Terrine with Pomegranate Syrup’ as well as familiar ones, such as ‘Pecan Pie’. As a bonus, Eric has also included macrobiotic beverage recipes and helpful tips for making your own macrobiotic dessert masterpieces. Enjoy!
“Eric’s macro desserts are so indulgent, you would think they are sinful...”
— Madonna
“Eric Lechasseur clearly understands...how to excite people (including me) about how delicious and appealing macrobiotic foods can be... Nothing can boost your own love life more than [Eric’s] Apple Tart Tatin...”
— Michio Kushi
“...pastry chef Eric Lechasseur’s beautiful fruit tarts, raspberry charlotte, tiramisu and tofu cheesecake, we noted that the only thing missing was the sugar rush.”
—Andrea Rademan,
M café de Chaya review
Venice Magazine Price: $25.00
Two Great Books in One!
Amazingly versitile, ideal for weight control, low in saturated fat and cholesterol free, tofu is widely available in America today. This book contains easy to follow instructions for making 7 varieties of tofu as well as 250 gourmet recipes that you are sure to enjoy.
One of Japan’s most beloved foods for over a thousand years, miso is a cultured, high-protein seasoning perfectly at home in recipes within and beyond the boundaries of Asian cuisine. The Book of Miso contains over 400 tempting recipes, easy to follow instructions for making miso at home and on a community scale, an up-to-date directory of miso manufacturers in North America, Latin America, and Europe, as well as over 300 illustrations. Price: $16.96
Cooking with Raechel is a compilation of recipes that appeal to a wide range of tastes and food preferences. While some of these recipes are strictly macro biotic, others are intended to be used as fun foods, party foods, and transitional foods. Price: $11.65
A Collection of Naturally Delicious Dishes Using to the Full the Bountiful Harvest of the Oceans. Price: $9.30
Each dish is vegetarian and classified according to the five transformation theory, with a description of these principles in the beginning of the book. Price: $17.10
Wild Fermentation is the only comprehensive recipe book of fermented and live-culture cuisine ever published. Much more than a cookbook, it is a "cultural manifesto" that explores the history and politics of human nutrition. This revolutionary and unique book will appeal to anyone interested in world food traditions and the vital connection between real food and good health. Price: $21.25
