This book contains Cornellia Aihara's collection of delicious macrobiotic dishes divided into four sections – one for each season – along with detailed explanations and a menu calendar for an entire year. A good cook pays attention to the changing seasons. In China and Japan, mastering this change is referred to as Tao or Do. Ryori-Do means "mastering the art of cooking," which signifies cooking in accordance with the seasonal changes. The recipes and tips offered here unveil the secret of the high art of cooking, the Do of cooking or Ryori-Do, which represents the highest culinary art. A superlative macrobiotic cookbook for the most discerning tastes! The author, Cornellia Aihara, is one of the leading macrobiotic cooking teachers in the world and showcases the full range of macrobiotic culinary art. It is a very comprehensive yet well-structured work. In-depth theoretical explanations of macrobiotic cooking, practical insights into cooking tools, and cutting techniques provide general background knowledge in the introduction. This is followed by an extensive recipe section (over 800 recipes!), all lovingly illustrated with charming drawings.