Mayumi's Kitchen: Macrobiotic Cooking for Body and Soul

“The concept of following a macrobiotic diet might sound daunting, but Nishimura—who worked as Madonna’s private chef for seven years (and had her former boss write a foreword for this book)—breaks it down into simple, can-do steps and recipes.” –Publishers Weekly“Want to eat like Madonna? Pick up a copy of ‘Mayumi’s Kitchen.’” –The Boston Herald“…the book brims with easy, Japanese-style recipes that follow the principles of macrobiotics, a way of eating intended to boost energy, clear the skin and mind, and foster a deep connection with the Earth.” –VIV Magazine“Madonna’s longtime macrobiotic chef puts a cosmopolitan spin on healthy eating in her newest cookbook.” –The Maui News

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.

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