The Do of Cooking (Ryorido): Autumn

Oroville, CA: The George Ohsawa Macrobiotic Foundation, Inc, 1977. First Revised Edition. Octavo (21cm.); white pictorial paper wrappers; 101pp. Text block edges have some toning and soiling, with additional light soiling and handling wear throughout. Sound, Very Good. Wrappers are foxed on front panel, with sunning very evident on rear. Mild soiling overall, plus surface and corner wear, but no tears. Price blacked out w/ marker. Else Very Good. Learn about the benefits of Japanese seasonal cuisine with Cornellia Aihara, in this cookbook which contains recipes for autumnal stews and noodle dishes, vegetables, sides, desserts, and a complete Thanksgiving dinner. One in a seasonal series produced by the George Ohsawa Macrobiotic Foundation; Ohsawa's macrobiotic lifestyle gained popularity in the 1960's and is often associated with the concurrent hippie culture.