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# Paperback: 414 pages# Publisher: Warner Books (September 16, 1988)# Language: English# ISBN-10: 0446386340# ISBN-13: 978-04463863405.0 out of 5 stars The Best There Is!, January 14, 2000Aveline 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.When I took a brief summer class on macrobiotics, the instructor said that this was the best book on the subject. Five years and about twenty-five books later, I would have to agree with him. This is the book that I ALWAYS come back to, and the one which I buy for my friends.Another good book on the subject is Kathleen Turner’s THE SELF-HEALING COOKBOOK. It was actually the first book I read on macrobiotics, and it was the one that drew my interest to this area, and is now also one which I regularly purchase for my friends who have an interest in this area.While not totally macrobiotic, the books by Annemarie Colbin are also excellent and address similar cooking/eating topics.5.0 out of 5 stars charming, practical, we can all benefit from her wisdom, October 3, 1999The book is well organised, indexed, has delightful sketches to illuminate the subject, though even more would be helpful. I have used this book every day for a month and have cooked and eaten the results. I am now pain free, knee problems, sleep six hours at night instead of only two and a half, am ten pounds lighter, and am most grateful to Aveline Kushi for sharing with me her knowledge. I have used it together with Michio Kushi’s The Macrobiotic Way and have found the combination very practical. I have only one major problem with both books. The names for vegetables in America is not the same as those in England, and without a translation or a sketch I am occasionally baffled. But apart from that I would recommend both books to everyone and in particular someone who is keen to improve their quality of life by regulating their eating habits in a calm and understanding manner.5.0 out of 5 stars Excellent macrobiotic cookbook, October 4, 2005I own multiple macrobiotic cookbooks, and this one is the one I come to time and time again. Learning about the specialty ingredients in macrobiotic cooking is tricky, but once you have found a source of these ingredients, the recipes in this book are simple and tasty.The thing I like most about this book is the simplicity of the recipes. Most of the recipes call for the same 4-5 cooking styles, with the same 4-5 condiments. Many of the recipes in this book have become staples of my diet.I am not a 100% practicing macrobiotic, but when I feel the need to eat healthy and lose weight, I always turn to this book as a refresher course to how to eat healthy.This book is an excellent companion book to “The Macrobiotic Way” by Michio Kuchi. Another book I highly recommend is “The Hip Chick’s Guide to Macrobiotics”. These three books are used more than any other in my cookbook library. Please contribute back by OCRing and Proofreading this book.I recommend ABBYY Finereader 10 for doing this work in a relatively easy way.If you plan to do that please leave a comment here so the effort won’t be duplicated by others. Please post back the final pdf and I’d also appreciate the project files as well (please PM if you do).