I have three personal collections of books that are all about food — each from a different viewpoint. My second personal collection, listed here, contains books about cooking food — all kinds of cookbooks! As I write specifically about them in my food blog, I will link my articles here to this alphabetical list:
MY COLLECTION OF COOKBOOKS AND RECIPES
- Basic Macrobiotic Cooking, by Julia Ferre, © 1987, 2007
- Chinese Cookbook, by Wallace Yee Hong, © 1952
- Complete Guide to Macrobiotic Cooking—For Health, Harmony, and Peace, by Aveline Kushi with Alex Jack
- Cooking with Sea Vegetables: A collection of naturally delicious dishes using to the full the bountiful harvest of the oceans, (A Vegan Macrobiotic Cookbook) by Peter and Montse Bradford, © 1985
- Embracing Menopause Naturally: Stories, Portraits, and Recipes, by Gabriele Kushi, ©2006
- Great Whole Grain Breads, by Beatrice Ojakangas, © 1984
- Good Cake Cookbook, by Diana Dalsass, © 1982
- Greens Cookbook, by Deborah Madison, © 1987
- Hope's Edge: The Next Diet for a Small Planet, by Frances Moore Lappe and Anna Lappe, © 2002
- Lean Bean Cuisine: Over 100 Tasty Meatless Recipes From Around The World, by Jay Solomon, © 1995
- Lima Ohsawa's Macrobiotic Cookbook — The Art of Just Cooking, A Culinary Guide to Living in Harmony with Nature, by Lima Ohsawa with Nahum Stiskin, © 1974, 1981
- Macrobiotic Cuisine, by Lima Ohsawa, © 1984
- Macro Mellow: Recipes For Macrobiotic Cooking, by Shirley Gallinger & Sherry A. Rogers, M.D., © 1992
- The Book of Miso, Savory Soy Seasoning, (400 Miso Recipes), by William Shurtleff and Akiko Aoyagi, © 1976, 1983, 2001
- The Book of Tofu, Protein Source of the Future... NOW!, (500 recipes), by William Shurtleff and Akiko Aoyagi, © 1975, 1979, 1983
- The Book of Whole Meals, by Annemarie Colbin, Founder of New York's Natural Gourmet Cookery School, © 1979, 1983
- Zen Cookery (previously "The First Macrobiotic Cookbook"), by the George Ohsawa Macrobiotic Foundation, © 1964, 1985
- Zen Macrobiotic Cooking, by Michel Abehsera, © 1968
