The Self-Healing Cookbook

by Kristina Turner

This is the book we recommend to everyone as the first macrobiotic cookbook. Written by a gifted and loving woman who has experienced the healing power of intentional eating, this book is filled with well-organized reference materials and no-fail recipes.

American Macrobiotic Cuisine

by Meredith McCarty

Author Meredith McCarty is co-director of the East-West Center for Macrobiotics in Eureka, California. She explains the basics of cooking whole grains and soy foods, and walks us through the use of unfamiliar ingredients such as sea vegetables and grain beverages. Recipes include Stand-Up Cabbage Sushi, Nutty Noodle Bake, Mexican Rice, Journeycakes (American Indian flatbread), Green Corn Tamale Bake, Japanese Cool Noodle Salad, Baked Tempeh with Lemon-Mustard Sauce, and Lemon-Lime Pudding Pie. Far from an austere diet, the recipes are as hearty, ethnically varied, and tasty as they are healthy.—Joan Price

As Easy As 1, 2, 3

A Mostly Macrobiotic Cookbook

by Pamela Henkel and Lee Koch

Using this book one can eat festively, but without fancy expensive habits.  Written with busy families in mind.

Basic Macrobiotic Cooking

by Julia Ferre

From HealthyShopping.com

This excellent cookbook emphasizes the how to’s of cooking whole grains and fresh vegetables. Julia Ferre believes that once you know the basic procedures you’ll be able to integrate ingredients and techniques to cook excellent meals on a daily basis. She includes over 300 recipe examples that will help you create thousands of delicious, wholesome meals. Basic Macrobiotic Cooking explains the basics of macrobiotic cooking but doesn’t require hard-to-find ingredients or time-consuming preparations. It emphasizes simple, basic everyday cooking to enable you to prepare good quality grains, vegetables, soups, salads, fish, beans, breads, desserts, and sauces.

From a reviewer on Amazon.com

If you want to learn what Macrobiotic cooking is all about...this is the book! Very easy to read. Takes you step-by-step on "HOW" to cook and "HOW" to prepare food with a pressure cooker and the importance of such a utensil. Wonderful recipes. Very basic, very good. Perfect introduction to the lifestyle!

Complete Guide to Macrobiotic Cooking

by Aveline Kushi

From the Publisher

This really is the complete guide to macrobiotic cooking. Not only are all the foods and preparation styles explained in easy to understand detail, but this art is taken one step further. Aveline Kushi has adapted macrobiotic cooking to specialty, exotic dishes and to traditional holiday meals. The glossary is particularly useful for beginners and old fans alike.

From a reviewer on shop-it-here.com

Aveline Kushi's COMPLETE GUIDE TO MACROBIOTIC COOKING is the BEST book available of its kind. What distinguishes it from other books on the subject is its emphasis on explaining the philosophy behind the macrobiotic approach to cooking and to eating. In reading the background information, I learned a great deal about the WHYS and HOWS of macrobiotics. With regard to the recipes, they are simple and well-explained. There is a detailed explanation of utensils and of ingredients, as well as of the differences among different food types and their nutritional value. Insights into the health benefits of a macrobiotic way of life are also very well explained.

Cooking the Whole Foods Way

Your Complete, Everyday Guide to Healthy, Delicious Eating With 500 Recipes, Menus, Techniques, Meal Planning, Buying Tips, Wit & Wisdom

by Chrisina Pirello

From Library Journal

Fifteen years ago, Pirello was diagnosed with terminal leukemia and given fewer than six months to live; with no other real options, she reluctantly listened to a friend who introduced her to macrobiotic cooking. She eventually adopted that diet and within months was in total remission, so it's understandable that she has become a champion of macrobiotics. She and her husband run a cooking school in Philadelphia, and this cookbook is a companion to her new PBS series. Pirello's recipes demonstrate that there's more to a macrobiotic diet than brown rice, and her exuberance and sense of fun show that macrobiotics doesn't have to be dreary. It's too bad that the head notes often refer to various healing and other properties of certain foods without explaining the basis of such beliefs. Nevertheless, subject and other large cookbook collections will want Pirello's natural foods guide.

Cook Your Way to the Life You Want

by Chrisina Pirello

From Library Journal

Pirello is the host of public television series Christina Cooks the Whole Foods Way and the author of Cooking the Whole Foods Way. In a cheerful, down-to-earth style, she explains the macrobiotic diet, which she credits with curing her of cancer; recommends foods to avoid or use in moderation; includes recipes for soups, grains, beans, vegetables, desserts, and home remedies; and provides a primer for diagnosing one's health by looking in the mirror. Although Pirello makes nutrition claims that she does not back up with research data, and many of her recipes contain hard-to-find ingredients such as kombu and kuzu, her innovative recipes for such attractive and tasty dishes as Phyllo Bites, Tuscan Bread Soup, and Spiced Pecan Baked Apples make this book worthy of the attention of anyone interested in the macrobiotic diet.

Christina Cooks

Everything You Always Wanted to Know about Whole Foods

by Christina Pirello

From Publisher's Weekly

Pirello (Cooking the Whole Foods Way) offers this happy, almost singsong primer for those who are intrigued by-but still unfamiliar with-a whole foods diet. An in-depth introductory section, with information on everything from the dangers of dairy to the basics of beans and tips for getting started in an all-around healthy lifestyle, can help readers understand what they're getting into. Recipes are fairly simple, comforting and sensual-Caramelized Shallot and Roasted Pepper Linguine, Sautéed Cucumbers with Peaches and Blood Orange Tart with Caramel Sauce are examples of the tempting entries within. Amusing "Did you Know?" sidebars with quick tidbits about the benefits of whole foods and herbs such as basil are good reminders of why someone might want to eat whole foods, and the recipes in this book make that seem like an enjoyable goal to attain.

Cooking With Rachel

Creative Vegetarian and Macrobiotic Cuisine

by Rachel Albert

Creative vegetarian macrobiotic recipes to entertain guests, dazzle friends, and excite the most discerning palates.

Fresh From a Vegetarian Kitchen

450 Delicious Recipes and 75 Menus for Everyday, Festive, and Ethnic Vegetarian Meals―All Low in Fat and Free of Cholesterol, Eggs and Dairy

by Meredith McCarty

Meredith McCarty's wonderful and delicious food has been a delight in our home for years. She has taught us much about the healing power of our own bodies through these recipes. But most of all, the ingredient of love makes her book and her food very special to us.—Benjamin Spock, M.D., and Mary Morgan

Whether the reader is a strict vegetarian or simply wants to prepare lighter, healthier meals that will satisfy the entire family, this book provides a wealth of new ideas. Natural-foods chef Meredith McCarty specializes in delicious, sensible meals that are high in fiber and complex carbohydrates--without containing high levels of fat, and without using eggs or dairy products. Recipes feature: grains, breads, and pasta dishes; sumptuous quiches, sautés, and other vegetable dishes; fresh bean and vegetable salads; vegetable and sauces and dressings; muffins, cereals, and other breakfast favorites; and cookies, fruit pies, and pastries.

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A Man in the Kitchen

A man's macrobiotic guide to preparing meals and a guide for women to prepare meals that men like

by Warren S. Wepman

Warren Wepman’s new cookbook,  ‘A Man in the Kitchen’ is essential reading for every man and boy (as well as the women and girls who admire, love and cook for them). It is important in today’s modern world that everyone-male and female- know how to cook and prepare delicious, healthful meals and participate in some way on the family’s regular meal preparation.—Michio Kushi

From the Publisher

Wepman encourages men to shake off the cliche that men hammer and women cook. Cooking not only helps men develop their creative potential, but it also enables them to clean up their bodies and their acts. In a clear, step-by-step style, the book explains how to get started, what cookware and utensils are needed, and how to plan balanced menus using only the highest quality natural ingredients. More than 100 delicious recipes are included.

Lenore's Natural Cuisine

Your Essential Guide to Wholesome, Vegetarian Cooking

by Lenore Baum

After reading Lenore's Natural Cuisine you will discover that good health isn't a matter of deprivation at the dinner table. Your meal plan will soon contain foods with more color, flavor, texture and aroma than you might have ever imagined. And the health that follows such beautiful dining is just as magnificent.—John and Mary McDougall, MD, Authors of 10 best selling books on a vegan diet.

Over 100 low-fat recipes, no dairy or refined sugar, last-minute meals Delectable, guilt-free desserts, detailed dining out and travel-food suggestions, ways to conquer cravings, realistic menu planning, recipes that delight both adults and children, illustrations of cook's tools.

Lenore Baum shows you how easy it is to build a nutritious and low fat meals, helping you to loose weight, increase you weight and feel satisfied! Lenore's engaging style provides step-by-step instructions for over 100 scrumptious recipes. More than 260 cooks tips transform this book into a mini-cooking course.

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Naturally Healthy Gourmet

Secrets of Quick, Tasty, and Wholesome Cooking

by Margaret Lawson with Tom Monte

Your complete guide to healthy, practical and delicious macrobiotic cooking. Margaret draws on her experience operating a Macrobiotic Restaurant in Dallas, Texas for many years to present her secrets to quick, tasty and wholesome home-cooked meals. Over 200 recipes!!

Sublime Soups

Vegetarian Soups and Quick Breads

by Lenore Baum

Lenore has mastered the art of wholesome and satisfying dairy-free cuisine. It's a pleasure to make and share her luscious soup-and-muffin combinations like Red Lentil Corn Chowder and Secret Sweet Potato Muffins. Simple and sublime are a taste-full combination I think everyone will find irresistible.

—Meredith McCarty

An easy way to incorporate vegetables into your meals, even meat-eaters will love these hearty soups and stews. Your meals will be a success with Lenore's step-by-step instructions. So much better than soup from a can!

Naturally Sweet Desserts

The Sugar-free Dessert Cookbook

by Marcea Weber

Sticky, gooey, sweet desserts are indulgent, unhealthy, and loaded with calories--right? Wrong. Not if you serve the pastries, cakes, pies, shakes, and other goodies included in this creative cookbook. None of the recipes uses refined sugar or processed foods, and few require dairy products.

Sweet and Natural

More Than 120 Naturally Sweet and Dairy-Free Desserts
by Meredith McCarty

From Amazon.com

If you are concerned about eating refined white sugar and white flour, dairy products, and other highly processed ingredients, Sweet and Natural will help you avoid them while enjoying incredible desserts. Author Meredith McCarty explains why these foods cause a host of health problems, from allergies to diabetes. Then, she describes the ingredients for making healthful desserts, starting with unrefined flours and sweeteners. Health and pleasure are of equal concern in this book. For baked goods, McCarty recommends using whole-wheat pastry flour. If you must avoid wheat, she explains how to use other grains and flours. In talking about ingredients, as well as in her recipes, McCarty is meticulously detailed.

If you are already familiar with minimally processed ingredients, you will appreciate McCarty's recipes. They produce Martha Stewart-pretty results, as eight pages of color photos demonstrate. Even if you are used to cooking with brown rice syrup and agar (a thickener made from a sea vegetable), the creative ways McCarty uses them offer new possibilities, as in her maple-sweetened Pecan Pie. If this book is your introduction to naturally sweetened, dairy-free desserts, you may enjoy those made with fruit best, particularly the compotes and sorbets, such as Mango Coconut Sorbet.

Valley of Maize

Breads, Muffins, Treats

by Natalie Buckley Rowland

Get away from wheat with this cookbook that features Macrobiotic recipes using corn, millet and other grains. Many recipes include traditional Native American ingredients, but all keep the essential balance of Yin and Yang combinations intact. If you like corn and are looking for variety to add zest to your menus, this well-organized cookbook will appeal to you. Also contains interesting historical information about the significance of grains and their cultivation by early humans, and how this impacts civilization today.

Changing Seasons Macrobiotic Cookbook

Cooking in Harmony with Nature

by Aveline Kushi & Wendy Esko

From Publisher's Weekly

Aveline Kushi, one of the world's foremost experts on macrobiotic cooking, and her husband founded the Kushi Institute in Becket, Massachusetts, which has become the world center for macrobiotic education, and the One Peaceful World Society, an international macrobiotic information network and friendship society.

Wendy Esko has been teaching macrobiotics since 1976 and works for Eden Foods Inc., the largest distributor of natural and macrobiotic foods in North America.

Rooted in centuries-old principles, the macrobiotic diet consists of simple yet highly nutritious foods such as whole grains, vegetables, and beans, selected and prepared in harmony with the seasons. From lightly sautéed spring greens and refreshing summer salads, to harvest vegetables and hearty winter stews, this cookbook provides hundreds of easy-to-follow and flavorful recipes for complete and balanced macrobiotic meals. A combination of great taste and whole foods, this is traditional macrobiotic cooking at its best.

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Macrobiotics and Beyond

A Guide to Total Living

by Marcea and Daniel Weber

Quick and Natural Macrobiotic Cookbook

by Aveline Kushi & Wendy Esko

More than 100 wholesome recipes for busy people who want to prepare natural food meals quickly.

Rice is Nice

108 Quick and Easy Brown Rice Recipes

by Wendy Esko

Rice Is Nice shows how brown rice can serve as the basis for an endlessly varied, always delicious, healthful cuisine. It includes 108 quick and easy recipes, including everything from basic boiled or pressure-cooked rice to rice and bean casseroles, rice croquettes, rice balls, paella, rice porridge, mochi waffles, vegetable sushi, and more.

The Natural Gourmet

by Annemarie Colbin

The recipes included in The Natural Gourmet are the result of a collaborative effort by Colbin and ten students from her Natural Gourmet Cookery School in Manhattan. Each recipe is classified according to the Chinese Theory of the Five Phases, making it easy to combine the various courses to create a balanced, harmonious meal.

True to her philosophy that a strict vegetarian regime is not necessarily the best diet for everyone, some recipes use fish, wine, and occasionally butter. The delicately seasoned recipes range from appetizer through dessert with mouth-watering appeal.

The Book of Whole Meals

A Seasonal Guide to Assembling Balanced Vegetarian Breakfasts, Lunches and Dinners

by Annemarie Colbin

Review From Organica by Susan Hussey

What distinguishes Annemarie's book from other vegetarian books is that it is a holistic cookbook, both in philosophy and method. From the philosophical standpoint, she considers food in its effects on the body. Eating a balanced diet means eating foods that keep the body centered, a diet that is neither too acid nor alkaline, neither too expansive nor contractive. The extreme acidity and contractiveness of meat, for example, requires the extreme alkalinity and expansiveness of coffee. Basing your diet, however, on foods that are themselves not extreme -- whole grains and beans -- will keep the body centered and strong. Most traditional diets, Annemarie points out, are based on grains and beans. There are many combinations already familiar to us: Mexican tortillas and refried beans, Mid-Eastern falafel and hummus, Eastern rice with soy sauce.

Romancing the Bean

Essentials for Creating Vegetarian Bean Dishes

by Joanne Saltzman

In this companion book to Amazing Grains, Joanne Saltzman applies her unique approach to a wide variety of dried beans. Saltzman explores the fundamentals of dried-bean cooking, explains seasonings, soaking, different types of preparation, each bean's unique attributes and taste, and provides more than sixty kitchen-tested recipes that showcase them in a variety of dishes. Also included are recipes for tofu and tempeh, two processed forms of soybeans.