More than thirty years ago George Ohsawa introduced the principles of macrobiotics, a diet based on whole grains, vegetables, and fresh foods. Now, Lisa Turner summarizes these principles and provides practical information on how to use natural ingredients to plan healthy meals. One hundred twenty palate-pleasing dishes use the best macrobiotic principles adapted to our Western lifestyle and taste.
More than thirty years ago George Ohsawa introduced the principles of macrobiotics, a diet based on whole grains, vegetables, and fresh foods. Now, Lisa Turner summarizes these principles and provides practical information on how to use natural ingredients to plan healthy meals. One hundred twenty palate-pleasing dishes use the best macrobiotic principles adapted to our Western lifestyle and taste.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Lisa Turner has been researching and writing about nutrition, and cooking great meals, for more than 20 years. She has written five books on health and nutrition, and her monthly food columns are featured in several national magazines. Lisa has appeared on national and local television and radio shows, teaches cooking classes at Whole Foods Market and Culinary School of the Rockies, and has lectured on health and nutrition across the country. She is also a co-founder of Boulder Organic Foods company in Boulder, Colorado.
Inhaltsangabe
Mostly Macro A Guide to Healthy Cuisine for the Discriminating Palate Preface Introduction Part One The Principles of Macrobiotics 1. How Opposites Attract: The Concept of Yin and Yang 2. Modern Life and the Macrobiotic Mandates 3. More on Macro: Basic Principles and Modern Practices Part Two The Principles of Macrobiotics 4. Getting Started: Stocking the Kitchen 5. Cooking Techniques and Traditions Part Three Making Macrobiotics Work for You 6. "Forbidden" Foods: The Traditional Approach 7. Getting Real 8. Eating Out and Entertaining 9. A Month of Macro: Daily Meal Plans Part Four Recipes 10. Appetizers and Party Dishes 11. Salads 12. Soups and Stews 13. Meatless Main Dishes and Fish 14. Vegetables and Side Dishes 15. Dressings and Sauces 16. Quick Fixes 17. Just Desserts Appendix A: Glossary of Terms and Ingredients Appendix B: Grocery Shopping List Appendix C: The Macrobiotic Makeup Appendix D: Mail-Order Guide and Resource List Bibliography Index
Mostly Macro A Guide to Healthy Cuisine for the Discriminating Palate Preface Introduction Part One The Principles of Macrobiotics 1. How Opposites Attract: The Concept of Yin and Yang 2. Modern Life and the Macrobiotic Mandates 3. More on Macro: Basic Principles and Modern Practices Part Two The Principles of Macrobiotics 4. Getting Started: Stocking the Kitchen 5. Cooking Techniques and Traditions Part Three Making Macrobiotics Work for You 6. "Forbidden" Foods: The Traditional Approach 7. Getting Real 8. Eating Out and Entertaining 9. A Month of Macro: Daily Meal Plans Part Four Recipes 10. Appetizers and Party Dishes 11. Salads 12. Soups and Stews 13. Meatless Main Dishes and Fish 14. Vegetables and Side Dishes 15. Dressings and Sauces 16. Quick Fixes 17. Just Desserts Appendix A: Glossary of Terms and Ingredients Appendix B: Grocery Shopping List Appendix C: The Macrobiotic Makeup Appendix D: Mail-Order Guide and Resource List Bibliography Index
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