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Mayumi's Kitchen: Macrobiotic Cooking for Body and Soul, by Mayumi Nishimura
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Review
"The concept of following a macrobiotic diet might sound daunting, but Nishimura—who worked as Madonna's private chef for seven years (and had her former boss write a foreword for this book)—breaks it down into simple, can-do steps and recipes." --Publishers Weekly"Want to eat like Madonna? Pick up a copy of ‘Mayumi’s Kitchen.’" --The Boston Herald"…the book brims with easy, Japanese-style recipes that follow the principles of macrobiotics, a way of eating intended to boost energy, clear the skin and mind, and foster a deep connection with the Earth." --VIV Magazine"Madonna’s longtime macrobiotic chef puts a cosmopolitan spin on healthy eating in her newest cookbook." --The Maui News
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About the Author
Mayumi Nishimura was born on the small island of Shinojima in Aichi Prefecture, Japan. In 1982 she moved to the U.S. and began studying macrobiotics under Michio Kushi--the leading authority in the field--at the Kushi Institute. Later she worked at the school as head cooking instructor. In 2001 Mayumi became Madonna's private macrobiotic chef, joining her on her Drowned World Tour. Between 2001 and 2008, she cooked for the superstar full-time. Currently Mayumi travels between Japan, where she writes and lectures on macrobiotics, and the U.S. She has published four books in Japanese. Mayumi's Kitchen, newly written, is her first book in English.
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Product details
Hardcover: 160 pages
Publisher: Kodansha International; 1 edition (December 3, 2012)
Language: English
ISBN-10: 1568364814
ISBN-13: 978-1568364810
Product Dimensions:
7.8 x 0.7 x 10.1 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
43 customer reviews
Amazon Best Sellers Rank:
#587,075 in Books (See Top 100 in Books)
I have heard many times brown rice is good, so I have been eating it almost 10 years. Compared to white rice, it is not tasty as I grew up eating steamy white rice so many years. At first I lost interest in eating. But now I cook brown rice with carrots, edamame, or daikon, and it taste better.I read before that an American physician, Dr. Anthony J. Sattilaro, who was the President of Philadelphia Methodist Hospital, ate bacon and steak all the time and developed a deadly cancer. He was told he would die in a year or so. Then he learned about a Macrobiotic diet from a hitch hiker. He said, "Cancer is easy to treat. You must change your bad blood to good through diet. Brown rice is the hardiest vegetable, full of energy and nutrients. People eat wrong food that is why they become cancer.The physician ate faithfully, according to the Macrobiotic diet menu for one year. Even he went to parities, he brought brown rice balls. After a year, he became cancer free.After I read the book, titled "Recalled by Life" by Anthony J. Sattilaro with Tom Monte, I was interested in Macrobiotic diet. Then I found "Mayumi's Kitchen--Macrobiotic Cooking for Body and Soul," at a library. It says, "Macrobiotic is a balanced way of eating; it means consuming the foods humans need in order to live in harmony with nature and the universe." Mayumi uses brown rice, vegetables, fruit, a lot of beans, tofu, konbu, dried mushrooms and fish that are very familiar to me. I cooked a few dishes such as Pan-Fried Chickpea-Millet cakes, Soba Salad with Asian-Style Dressing, Chirashi sushi, Avocado Rolls, Steamed Vegetables and miso soup. They are good and I felt more energy. As I haven't eaten meat since I was 7, I didn't have a lot of energy like a meat eater. But I discovered that chick peas satisfied my energy level and fill me up.I also like this cook book because Mayumi cooks for one or two people. As I live alone, I don't like too much left over. I want to eat fresh as possible. Each picture is so beautiful that it gives me a good appetite and Mayumi explains how to cook very easily. Mayumi recommends having a pressure cooker so I ordered it. When I get it, I can cook many other recipes faster and easier. I am going to use this cook book and the pressure cooker the rest of my life.This is the perfect cook book for me. I give Mayumi Nishimura a million thanks.
I am not an expert on macrobiotics, so let me place that disclaimer up front and center. I pre-ordered this book, and just got it yesterday. For the size of this book, there is much to love. The recipes are straightforward, and for the most part do not require ingredients too awfully obscure. There is a particular grain that I would probably have to mail order for (although she does offer substitutes), but the rest of the lists include things I usually have on hand as someone who has already started delving into this way of eating. (Ume plum vinegar, daikon, greens, sesame oils, etc.) I'm excited to try so many of the recipes - the spring rolls, "ja-ja" tofu, salmon soup, the noodle dishes, pressed salads, nori rolls ... I wish I had the book here with me; I could be more specific! You won't find in-depth macrobiotic theory here, for which I'm grateful. If you want to really learn the theory of macrobiotics, I'd recommend Macrobiotics for Dummies, or one of Simon Brown's books on the subject.Here, you find a book that tells a bit about Mayumi and her story, which is nice, but mostly, it's packed with recipes. There are helpful color photos everywhere - of the finished dishes, dishes being prepared, step-by-step instructions, and a lot more. I love the way the sauces/dressings are organized and laid out. First, a double page with a small overhead shot of each sauce, and a description of it and the many ways you can use it. Next page, you'll find the recipes. She's got a nice detox plan in here, as well. I really like how she makes use of leftovers in these menus. No waste, and the food gets used quickly, for optimum nutrition. Some of the recipes are similar to those in other macrobiotics books I own (these are simply mainstays in macrobiotics, such as pressed salads or pickles) but most are different or are variations on the theme.If I had to list one con, it would be that some of the menus may not be practical on a day-to-day basis (at least for working people), such as the multi-course breakfasts. I aim to figure out how to make this work, but without having to heat something up, I'm not sure. I'll get back to you on that. Once I try some of the recipes I'll try to come back and report. But by looks alone, I think Mayumi's Kitchen is a keeper.(Just a note to the publisher: I did see a couple typos, which happens, occasionally, with a first printing. Pickle was misspelled once, and in the ingredients index some text was omitted.) I would not count this as a reason not to buy this book, though.
I haven't cooked anything from this book yet. But I LOVE the layout, photos and recipes. Looks of good recipes that seem to encourage flexible thinking and expantion, especially if you know how to cook.I am looking forward to starting my diet with this book!!
I found myself wanting to change over to a macrobiotic diet but felt intimidated by most macrobiotic cookbooks. A friend who is a macrobiotic chef recommended this book so I bought it. I fell in love with it immediately! The pictures are beautiful and the recipes are so well written. All the food, and I mean ALL the food, has been delicious. The 10-day detox is so great b/c I don't have to think about what to make next - it is laid out perfectly. What I love is that no matter what I make it comes out exactly as it looks in the book, which is very encouraging. Mayumi's seasonings and sauces are right on target. Her tofu mayonnaise is surprisingly better than regular mayo. This book inspires me to eat healthier.The only complaint I have is that I wish there were twice as many recipes. Mayumi, please write another book soon!!!
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