Mayumi's Kitchen

Macrobiotic Cooking for Body and Soul

  • Mayumi Nishimura
  • Foreword by Madonna
  • Photographs by Akira Saito
Mayumi's Kitchen

Size: 250×190 mm, 730 g
Binding: Hardcover
Pages: 160
128 pages in 4/c, 190 x 250 mm, 150 color photos, index
ISBN10: 1-56836-481-4
ISBN13: 978-1-56836-481-0
Release date: Nov. 30, 2012

List price: $29.95

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MACROBIOTICS—the healthy, nature-friendly way of life based on a diet of whole grains, vegetables, and beans-is now a global phenomenon. In recent years a number of Hollywood stars have taken up the macrobiotic diet because of its many benefits, which include higher energy levels, beautiful skin, a tranquil mind, and a greater sense of connection with the universe. In Mayumi's Kitchen, the woman who worked for seven years as Madonna's private macrobiotic chef shares with the world her dazzling recipes.
Mayumi Nishimura's unique style of cooking is healthful, intuitive, and easy to stick with. She draws her inspiration not only from Japanese food, which she grew up with, but also from Chinese, French, Italian, and any number of other world cuisines, as well as from macrobiotic traditions. She believes that enjoyment, above all, is the key to sustainable healthy eating, and that means adapting her cooking to cosmopolitan tastes. The reader will thus discover in her book a number of familiar-looking dish es prepared with macro-biotic as well as more conventional ingredients, in both Western and non-Western styles.
The centerpiece of Mayumi's Kitchen is her 10-day detox diet. Here readers can enjoy a macrobiotic menu that will transform them from the inside out. Following this are meal-planning tips and recipes for more than fifty dishes, including such favorites as Salmon Soup, Avocado Rolls, Vegetable Lasagna, and Seitan Pot Stickers. There is even a party-food section with recipes for spring rolls, tempura, pizza, and more.
In all, Mayumi introduces more than 130 mouthwatering recipes, all lavishly illustrated with color photographs. Many are explained in terms of their nutritional value or energy quality, and unfamiliar techniques are made clear with step-by-step pictures. For beginners and lifelong macrobiotic practitioners alike, these dishes will wow and delight.

Includes 10-day detox diet


How to make Vegetable Tempura

You can see also on “Mayumi’s Kitchen” page 124.


"Mayumi makes beautiful, energizing food which I have been lucky enough to enjoy many times over the years. I am thrilled that now everyone can have a chance to experience the effects of her meals, which are as healing and healthy as one can get!"
Gwyneth Paltrow

"When people think of macrobiotics, they think of healing and recovery, but they rarely think of gorgeous, yummy food. Mayumi's Kitchen changes all that."
Christina Pirello, Emmy Award-winning host of Christina Cooks on national public television and best-selling cookbook author

"Mayumi has long been one of my favorite chefs in the world-her cooking is infused with love, joy, and the spirit of a true artist. So it's no surprise to me that this wonderful book is as inviting as her food-gorgeous, friendly, and welcoming."
Jessica Porter, author, The Hip Chick's Guide to Macrobiotics

"In this book and its recipes, Mayumi captures the beauty and spirit of macrobiotics and natural foods cuisine. She has inspired many toward a healthful lifestyle, and will continue to do so with this wonderful book."
Dr. Lawrence Haruo Kushi, nutritional epidemiologist

"With years of innovative experience, Mayumi Nishimura brings food to life with a balanced sense of taste, color, and good nutrition. The recipes and artistic photography in Mayumi's Kitchen are sure to make your mouth water and your lips quiver! This is whole food kitchen inspiration at its best."
Verne Varona, author, Macrobiotics for Dummies

"Not only are you the best chef in the world . . . your amazing food helped me to be a happier, healthier person, balanced in body and mind."
Madonna (from the Preface)

About the Author

MAYUMI NISHIMURA was born on the small island of Shinojima in Aichi Prefecture, Japan. In 1982 she moved to the U.S. and began studying macrobiotics under Michio Kushi-the leading authority in the field-at the Kushi Institute. Later she worked at the school as head cooking instructor. In 2001 Mayumi became Madonna's private macrobiotic chef, joining her on her Drowned World Tour. Between 2001 and 2008, she cooked for the superstar full-time. Currently Mayumi travels between Japan, where she writes and lectures on macrobiotics, and the U.S. She has published four books in Japanese. Mayumi's Kitchen, newly written, is her first book in English.