Hardcover: 160 pages
Publisher: Kodansha USA; 1 edition (December 3, 2012)
Product Dimensions: 10 x 0.8 x 7.9 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review: 4.6 out of 5 stars See all reviews (39 customer reviews)
Best Sellers Rank: #347,023 in Books (See Top 100 in Books) #120 in Books > Cookbooks, Food & Wine > Asian Cooking > Japanese #3898 in Books > Cookbooks, Food & Wine > Regional & International #4866 in Books > Cookbooks, Food & Wine > Special Diet
I am not an expert on macrobiotics, so let me place that disclaimer up front and center. I pre-ordered this book, and just got it yesterday. For the size of this book, there is much to love. The recipes are straightforward, and for the most part do not require ingredients too awfully obscure. There is a particular grain that I would probably have to mail order for (although she does offer substitutes), but the rest of the lists include things I usually have on hand as someone who has already started delving into this way of eating. (Ume plum vinegar, daikon, greens, sesame oils, etc.) I'm excited to try so many of the recipes - the spring rolls, "ja-ja" tofu, salmon soup, the noodle dishes, pressed salads, nori rolls ... I wish I had the book here with me; I could be more specific! You won't find in-depth macrobiotic theory here, for which I'm grateful. If you want to really learn the theory of macrobiotics, I'd recommend Macrobiotics for Dummies, or one of Simon Brown's books on the subject.Here, you find a book that tells a bit about Mayumi and her story, which is nice, but mostly, it's packed with recipes. There are helpful color photos everywhere - of the finished dishes, dishes being prepared, step-by-step instructions, and a lot more. I love the way the sauces/dressings are organized and laid out. First, a double page with a small overhead shot of each sauce, and a description of it and the many ways you can use it. Next page, you'll find the recipes. She's got a nice detox plan in here, as well. I really like how she makes use of leftovers in these menus. No waste, and the food gets used quickly, for optimum nutrition.
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