This book has been a needed necessity for many years. It takes corn and presents it in at least one-hundred recipes,utilizing the purest form of baking with no leavening, refined grains or dairy with Native people's ingredients - corn, the first grain cultivated in North America. Many are of non-leavened cornbread. It also gives an anthropological account of grains and cooking. If you get the the book and do the recipe 'You Won't Believe Your Eyes Cornbread' - use three cups of water to one cup of brown rice when making the soft rice, and pressure cook for 45 minutes to one hour. Or, use leftover regular brown rice - three cups cooked, and add approximately one cup of water, which will equal the consistency of soft cooked rice. Those that are not familiar with Macrobiotic cooking may not be familiar with 'soft rice'. The book is a gem and will change your concept of bread and baking.
Review by Natalie
"The recipes contained in this book are wholesome and creative, followind macrobiotic duidelines with a touch of ingenuity ... high-quality ingredients, good taste, and health-giving benefits."
Marc van Cauwenberghe, M.D.
Secrets of successful baking with natural ingredients.
106 health-giving recipes with no dairy products, refined grains, leavening, sugar, honey, or chemicals.
93 delicious wheat-free breads, muffins, cakes, puddings, and snacks.
- and more....
ABOUT THE AUTHOR
Natalie Buckley Rowland grew up in the Bronx, New York, attending Herbert H. Lehman College where she earned her B.A. in Education and Fine Arts, specializing in printmaking.
After graduating she turned to the health-care field, working with the disabled as a Recreation Therapist, using modalities such as art, music, and cooking as therapeutic tools. She went on to study Media and Communications at the New School for Social Research in New York City, returning to the health-care field one year later.
As well as being a natural-foods cook and caterer, she plays acoustic guitar and does crocheted fiber sculpture and illustration.
More from Marc van Cauwenberghe, M.D.
I have known Natalie Buckley Rowland for several years. She scribed for me during my macrobiotic consultations at the Macrobiotic Center of NewYork in 1993 and 1994. During that time she assisted me in the contribution of dietary and culinary preparations; sharing her knowledge and experience with clients whenever possible, She also teaches macrobiotic cooking, giving private sessions for special dietary regimens for those who request it throughout the New York area.
The recipes contained in this book are wholesome and creative, following macrobiotic guidelines with a touch of ingenuity, [n addition, I have sampled some of her specialties included in the book and appreciate their high-quality ingredients, good taste, and health-giving benefits. Many of her recipes have been tested by the George Ohsawa Macrobiotic Foundation in Oroville, California with very positive results. The presence of her original illustrations and almost anthropological account of the history of grains and cooking, plus her unique recipes and notes make this work an original and valuable contribution to one's bookshelf.
Published by George Ohsawa Macrobiotic Foundation, 1998
ISBN 0-918860-56-3
Natural Foods 
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