Hardcover, 109 pages.
An introduction to shojin ryori, the centuries-old vegetarian cuisine of Japan's Buddhist temples, this book is a must for vegetarians, vegans, and anyone interested in healthy eating. In addition to 60 mouthwatering recipes adapted to the Western kitchen, the author teaches us the physical and spiritual benefits of using seasonal ingredients and following the flow of the seasons. Lavish full-color photographs, easy-to-follow instructions, and a wealth of information about the ingredients make it easy to bring the magic of Japanese temple cuisine into your own kitchen. A great gift book for the vegetarian cook.
|Sweet Potato and Soybeans||Spinach and Arugala Salad|
|Larger Photo | View Recipe||Larger Photo | View Recipe|
|From The Enlightened Kitchen, published by Kodansha International Ltd. Photographs by Tae Hamamura.|