Top critical review
This was informative, but some of the recipes....
on August 23, 1998
I like this book because it gave me a good introduction to macrobiotics. Along with an extremely helpful glossary, there is a list of vendors who have catalogs for uncommon items.
So, why did I give it three stars? Two reasons:
1. Some of the recipes made me wonder if they had tried them before they put them in the book. I figured that every cookbook is bound to have a couple of bad recipes, but I would say less than half of the recipes had a good taste and maybe a handful were recipes I would cook again.
2. The consistency was off on a lot of the recipes that were supposed to be like dough. Actually, all of the dough-like recipes I have tried have been too runny. That goes for cookies, bread, and pancakes.
I would not recommend the sourdough or South of the Border Salad. Those were the two you could not pay me to eat again. Good items included the Oriental Noodle Salad with Cashews, Penne With Black Beans & Mango, Baked Beans With Miso & Apple Butter. I am very new to this macrobiotic thing and I could be wrong, but aren't tropical fruits a no-no (penne referred to above)? And again with those Baked Beans, add more beans or you will have soup - and a very runny soup at that.
I would recommend this book if you are patient, adventurous & just starting in on macrobiotics. If you are looking to improve your cookbook collection, however, I would think twice.