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The Do of Cooking - 4 Books : Spring, Summer, Autumn & Winter [1972 & 1977]

£19.99

Product description

This is a set of four seasonal books on macrobiotic cooking. The first two are published in 1972, the other two in 1977, by the George Ohsawa Macrobiotic Foundation in America in 1972.

As well as recipes there are sections on how to buy and prepare food, includes some fascinating recipes for more unusual foodstuffs such as bracken and nettles. Illustrated with black & white drawings

Cornellia Aihara’s collection of delicious macrobiotic foods, arranged in four sections—one for each season. A good cook observes the change of seasons. In China and Japan the mastery of change is called tao or do (pronounced dough); ‘do of cooking’ means cooking according to the changing seasons. The recipes and kitchen hints offered here are the true do of cooking—the way and order of the highest culinary art.

Clearly well used favourites the covers in particular are slightly soiled but the internal pages are in a clean condition and the bindings are sound.

Please note the covers are slightly more yellowed than the photographs indicate.

Item details

Added value:
A fascinating and unusual recipe collection
Author(s):
Cornelia Aihara
Condition:
Used: good
Dimensions:
13.4 cm by 21.1 cm
Edition:
1972 & 1977
Format:
Paperback
Number of pages:
459
Publisher:
George Ohsawa Macrobiotic Foundation
Title:
The Do of Cooking ; Spring, Summer, Autumn & Winter

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About this item

This is a set of four seasonal books on macrobiotic cooking. The first two are published in 1972, the other two in 1977, by the George Ohsawa Macrobiotic Foundation in America in 1972.

As well as recipes there are sections on how to buy and prepare food, includes some fascinating recipes for more unusual foodstuffs such as bracken and nettles. Illustrated with black & white drawings

Cornellia Aihara’s collection of delicious macrobiotic foods, arranged in four sections—one for each season. A good cook observes the change of seasons. In China and Japan the mastery of change is called tao or do (pronounced dough); ‘do of cooking’ means cooking according to the changing seasons. The recipes and kitchen hints offered here are the true do of cooking—the way and order of the highest culinary art.

Clearly well used favourites the covers in particular are slightly soiled but the internal pages are in a clean condition and the bindings are sound.

Please note the covers are slightly more yellowed than the photographs indicate.

Added value:
A fascinating and unusual recipe collection
Author(s):
Cornelia Aihara
Condition:
Used: good
Dimensions:
13.4 cm by 21.1 cm
Edition:
1972 & 1977
Format:
Paperback
Number of pages:
459
Publisher:
George Ohsawa Macrobiotic Foundation
Title:
The Do of Cooking ; Spring, Summer, Autumn & Winter

Delivery & returns

This item will be dispatched to UK addresses via second class post within 2 working days of receipt of your order. Standard UK delivery is £3.95 per order, so you're only charged once no matter how many items you have in your basket. Any additional courier charges will be applied at checkout as they vary depending on delivery address.

This item will be dispatched to UK addresses via second class post within 2 working days of receipt of your order. Standard UK delivery is currently free, no matter how many items you have in your basket. Any additional courier charges will be applied at checkout as they vary depending on delivery address.

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Europe: £6.50

Outside Europe: £11.50

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