Wendy Esko

I have used Aveline Kushi's cookbooks over several years for reference on macrobiotic cooking. The cooking principles and practices common to macrobiotic food preparation also serve to enhance the flavor, texture, color and nutrient value of all dietary preferences - Italian, French, Southwest, low-sodium, low sugar, etc., especially in regard to land vegetables, soups and sea vegetables.

Although I no longer am able consume soy products, and I do not follow the strict macrobiotic diet show more advocated in this cookbook, I still apply the principles and suggestions put forth in this cookbook. show less