In A Man in the Kitchen, Warren Wepman encourages men to shake off the cliche that 'men hammer and women cook'. Cooking not only helps men develop their creative potential, but it also enables them 'to clean up their bodies and their acts'. This will lead to immediate results on the job, in the workshop, and on the playing field. A side benefit: it also wins points with the women. And for those gals whose partners, sons, fathers, or brothers aren't eating right, this is the perfect guide to preparing strong, healthy food that males of any age or aptitude will love.
In a clear, step-by-step style, A Man in the Kitchen explains how to get started, what cookware and utensils are needed, and how to plan balanced menus using only the highest quality whole cereal grains, beans, vegetables from land and sea, and other healthful ingredients.
More than 160 delicious, hardy dishes are included in this book, including Salmon Head Soup, Brown Rice Waffles, Tempeh 'Tuna' Salad, Risotto, Vegetable Chow Mein, Aduki Beans with Dried Chestnuts, Vitality Soup, Seitan Stroganoff, Tofu 'Turkey', Lazy Man's Noodle Dish, Pesto Sauce, Cornbread, and Three Taste Dressing.
A wide variety of delicious desserts complement the main fare; including Amasake Flan Custard, Apple Tartelette, Halvah, Almond Cream, Mocha Agar Pudding, Pecan Pie, Pumpkin Pie, and Lemon Creme Pie with Never-Fail Pastry Pie Crust, Breathless Carrot Cake and Jam Dot Cookies.

Unfamiliar foodstuffs like hiziki, miso, shoyu, agar, etc., are clearly explained in the glossary in the back of the book.

About Warren

Warren S. Wepman, a longtime lawyer in Miami, has practiced macrobiotics for over 30 years. He is gratefull for the opportunity to have studied with such teachers as: Michio Kushi, Aveline Kushi, Mona Schwartz, Lino Stanchich, Naburo Muramoto, Herman Aihara, Cornelia Aihara, Ed Esko, Wendy Esko, Denny Waxman, Bill Tara, Rex LaSelle, Alex Jack, Diane Avoli, Carrie Wolf, and others.

He is a graduate of the Kushi Institute and a member of the Macrobiiotic Educators Association (MEA). He is a respected and experienced macrobiotic teacher of natural foods cooking, and lectures and gives health care guidance internationaly.

During the 1980's Warren served on the Board of Directors of the Macrobiotic Foundation of Florida. Located in Coconut Grove, Florida, it served lunch and dinner daily, six days a week for 35 to 250 people. It was here that he began his macrobiotic teaching avocation. He also performed the Foundation's legal work pro bono.

In 1993 Warren moved with his wife, Marquita, to North Carolina, opened the Macrobiotic Center for Health, Beauty, and Peace, where they held weekly cooking classes and monthly brunches. Together they also taught macrobiotic cooking classes at community colleges, universities, senior centers, and health food stores in North Carolina, South Carolina, Georgia, and Tennessee within a 100-mile radius.

They organized monthly macrobiotic potluck dinners and through Warren's publication and dissemination of a quarterly newsletter,The Great Life, containing news of the macrobiotic community, upcoming events and recipes word was spread. That impetus fueled the ongoing monthly macrobiotic potluck dinners held in Asheville, North Carolina, the last Sunday of each month.

In 1996 they built a macrobiotic bed and breakfast called the "Dojo at Stoneycrest", and provided breakfast,take-out lunch, and dinner for their guests. They also established and maintained a certified organic garden.

In June of 1999, Warren and his wife, Marquita, were requested by the senior head chef of The Ritz Carlton Hotel, Tysons Corner, to come and serve as consultants to the other chefs in the preparation of the food to be served for the celebratory feast, given by the Smithsonian Instition's National Museum of American History, to honor Michio Kushi and Aveline Kushi for their work in the United States, with the exhibition of the permanent exhibit on alternative medicine and natural health care.

Waren is a featured teacher at the Kushi Institute Summer Conferences and the Taste Of Health At Sea annual macrobiotic cruises. He is a regular columnist for 'Christina Cooks' magazine of the emmy award winning regular television show, and has contributed articles to Macrobiotics Today.

He lives with his wife, Marquita, also a macrobiotic cooking teacher, in Asheville, N.C. and in Deerfield Beach, FL.