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3 Reviews
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9 of 9 people found the following review helpful
5.0 out of 5 stars COMPREHENSIVE
THIS IS A BRILLIANT BOOK THAT IS WELL WORTH THE PITTANCE I PAID FOR IT.IF YOUR JUST STARTING OUT ON MACROBIOTICS ITS QUITE DEEP AND YOU MAY FIND IT TOO DIFFICULT TO START WITH.IF YOUR LOOKING TO BUILD ON A FOUNDATION KNOWLEDGE OF MACROBIOTICS THEN ITS THE BOOK FOR YOU.SOME INGREDIENTS ARE BIZZARE AT FIRST.GREAT IF YOU FANCY MAKING YOUR OWN TOFU OR SOUR DOUGH BREAD.GOT TO...
Published on 8 Mar. 2010 by Mrs. S. Newman

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3.0 out of 5 stars Do not really like the book
It is okay. Do not really like the book. Find it hard to read. Possibly for cooking is better to take cooking classes. I suppose.
Published 6 months ago by katie004


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9 of 9 people found the following review helpful
5.0 out of 5 stars COMPREHENSIVE, 8 Mar. 2010
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This review is from: Aveline Kushi's Complete Guide to Macrobiotic Cooking (Paperback)
THIS IS A BRILLIANT BOOK THAT IS WELL WORTH THE PITTANCE I PAID FOR IT.IF YOUR JUST STARTING OUT ON MACROBIOTICS ITS QUITE DEEP AND YOU MAY FIND IT TOO DIFFICULT TO START WITH.IF YOUR LOOKING TO BUILD ON A FOUNDATION KNOWLEDGE OF MACROBIOTICS THEN ITS THE BOOK FOR YOU.SOME INGREDIENTS ARE BIZZARE AT FIRST.GREAT IF YOU FANCY MAKING YOUR OWN TOFU OR SOUR DOUGH BREAD.GOT TO SAY ITS AN INTERESTING READ ON AVELINE KUSHIS LIFE AND DIET . ALSO DISCUSSES THE CHANGES IN SOCIETY S WAY OF EATING....
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3.0 out of 5 stars Do not really like the book, 25 Aug. 2014
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This review is from: Aveline Kushi's Complete Guide to Macrobiotic Cooking (Paperback)
It is okay. Do not really like the book. Find it hard to read. Possibly for cooking is better to take cooking classes. I suppose.
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5.0 out of 5 stars Five Stars, 8 Nov. 2014
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K. Dutta (Norfolk, England) - See all my reviews
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This review is from: Aveline Kushi's Complete Guide to Macrobiotic Cooking (Paperback)
Excellent and extremely helpful and beautifully written.
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Aveline Kushi's Complete Guide to Macrobiotic Cooking
Aveline Kushi's Complete Guide to Macrobiotic Cooking by Aveline Kushi (Paperback - 1 Jan. 2001)
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