Greens and Grains on the Deep Blue Sea Cookbook: Fabulous Vegetarian Cuisine from the Holistic Holiday at Sea Cruises

Pukel, Sandy; Hanna, Mark

ISBN 10: 0757002870 / ISBN 13: 9780757002878

Published by Square One, 2006

About this Item

Book is in good condition and may include underlining highlighting and minimal wear. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Seller Inventory # ZEV.0757002870.G

Bibliographic Details

• Title: Greens and Grains on the Deep Blue Sea Cookbook: Fabulous Vegetarian Cuisine from the Holistic Holiday at Sea Cruises
• Publisher: Square One
• Publication Date: 2006
• Language: English
• ISBN 10: 0757002870
• ISBN 13: 9780757002878
• Binding: Soft cover
• Condition: good

About this title

Synopsis

You are invited to come aboard one of America’s premier health cruises. Too busy to get away? Even if you can’t swim in the ship’s pool, you can still enjoy its gourmet cuisine, because natural foods expert Sandy Pukel and master chef Mark Hanna have created Greens and Grains on the Deep Blue Sea Cookbook—a titanic collection of the most popular vegetarian dishes served aboard the Holistic Holiday at Sea cruises.

Each of the book’s more than 120 recipes is designed to provide not only great taste, but also maximum nutrition. Choose from among an innovative selection of tastetempting appetizers, soups, salads, entrées, side dishes, and desserts. Easy-to-follow instructions ensure that even novices will have superb results. With Greens and Grains on the Deep Blue Sea Cookbook, you can enjoy fabulous signature dishes from the Holistic Holiday at Sea cruises—in the comfort of your own home.

About the Author

Sandy Pukel has long been involved in the natural foods industry. He and Michio Kushi founded a network of centers for teaching natural foods cooking. Sandy has also created several natural foods businesses, including Holistic Holiday at Sea.

Mark Hanna, head chef for Holistic Holiday at Sea, began his macrobiotics education in 1978 and has cooked at macrobiotic centers, retreats, and natural food restaurants throughout North America. He takes a creative approach to the normally austere macrobiotic cuisine.