Cooking the Whole Foods Way

December 30, 1996
Diagnosed with terminal leukemia in 1983, Pirello opted against conventional medical treatments, choosing instead macrobiotics. Fourteen years later, she presents herself as a glowing testimony to a macrobiotic diet-one rich in grains, land- and sea-grown vegetables, fruits, beans and bean-based products-and will promote it in a forthcoming series for Public Television. With these 500 recipes-ranging from stews and salads to breads, pastas and desserts-Pirello and her husband bring macrobiotic eating into mainstream cuisine, devising such accessible dishes as Roasted Vegetables & Corn Chili and Polenta-Topped Kidney Bean Casserole. Although Pirello opposes eating any sort of animal food, she does include recipes for fish, which serves as a weekly supplement to the otherwise vegetarian cuisine. Beginning with a helpful glossary to explain such specialty ingredients as kombu and nori, sea vegetables, and the fermented soybean flavoring miso, the collection offers something for everyone-from twists on familiar favorites (Kasha with Noodles; Mushroom-Leek Risotto) to dishes featuring tofu, tempeh and seitan. Some notable recipes include Corn-Squash Pudding, Poached Flounder with Citrus-Leek Vinaigrette, Penne with Black Beans and Mangoes, Rice Kayu Bread and Chestnut Cream Pie.