Discussions on macrobiotics and the proper techniques for cutting vegetables supplement a collection of traditional Oriental recipes featuring such foods as seeds, grains, and fish

Key to Good Health Macrobiotic Kitchen

Cookbooks, Food & Wine

Aihara, Cornellia

Special Diet

Japan Pubns

Originally published in 1971 and copyrighted in 1976. Includes the history and nutritional content of rice by Lennie Richards, Al Bauman's thoughts on the ten-day rice diet, Herman Aihara's experience with the #7 grain diet, how to grown rice at home by Junsei Yamazaki and David Spiekerman, and delicious recipes by Cornellia Aihara. The current edition contains slight edits to correct prior errors and for clarity.

Rice and the Ten-Day Rice Diet

Health, Fitness & Dieting

Aihara, Herman

Richards, Lennie

Bauman, Al

Nutrition

George Ohsawa Macrobiotic Foundation

This cookbook is a record of what Cornellia served for a full year at the George Ohsawa Macrobiotic Foundation. It's filled with delicious recipes and ways to use leftovers using macrobiotic principles.

The Calendar Cookbook: Macrobiotic Menus for an Entire Year

MacRobiotic Child Care

Parenting & Relationships

Parenting

George Ohsawa Macrobiotic

This is Mrs. Aihara’s collection of delicious macrobiotic foods, arranged in four sections—one for each season. A good cook observes the change of seasons. In China and Japan the mastery of change is called tao or do (pronounced dough); ‘do of cooking’ means cooking according to the changing seasons. The recipes and kitchen hints offered here are the true do of cooking—the way and order of the highest culinary art.

The Do of Cooking: Complete Macrobiotic Cooking for the Seasons

Cooking Education & Reference

First Macrobiotic Cookbook

Rothman, Sandy

This book is a revised edition of the first macrobiotic cookbook, including almost 300 recipes, photo recollections of the early 1960s, and sections on seasonings and cutting styles.

Zen Cookery: Previously Published as The First Macrobiotic Cookbook

In this well-documented study from the 1970s, the authors reveal why soybeans pound-for-pound supply protein of a higher quality and in greater quantity than any other source. When combined with whole grains, all the essential amino acid requirements are easily satisfied. Includes instructions for making miso, soy sauce, tofu, and natto at home.

Miso and Soy Sauce for Flavor and Protein

Die Hohe Kunst des makrobiotischen Kochens. Ryori-Do: Mit Rezepten speziell für die vier Jahreszeiten und einem kompletten Menüplan für das ganze Jahr

Mahajiva Verlag

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Books by Aihara, Cornellia