No Words Wasted Sale
 
 

Special Offers see all

Enter to WIN a $100 Credit

Subscribe to PowellsBooks.news
for a chance to win.
Privacy Policy

Visit our stores


    Recently Viewed clear list


    The Powell's Playlist | January 5, 2015

    Tim Johnston: IMG The Powell's Playlist: Songs for Not Sleeping by Tim Johnston



    I once told a medical-profession-type lady that I didn't sleep well, that I awoke all through the night and was awake for hours. "What do you do... Continue »
    1. $18.17 Sale Hardcover add to wish list

      Descent

      Tim Johnston 9781616203047

    spacer
Qualifying orders ship free.
$12.50
Used Hardcover
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
1 Local Warehouse Cooking and Food- Japanese

This title in other editions

The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan

by

The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan Cover

 

Synopses & Reviews

Publisher Comments:

The Enlightened Kitchen introduces readers to shojin ryori, the traditional vegetarian cooking of Japan's Buddhist temples. Shojin food, with its emphasis on fresh, seasonal vegetables, staples such as seaweed, grains and tofu, and natural flavorings rather than chemical additives, is a highly nutritious and delicious alternative to the many unhealthy eating habits of Western society. In addition to its health benefits, the preparation and eating of shojin food in Buddhist temples has great spiritual significance. After spending their days in rigorous self-discipline, the monks welcome mealtimes as a soothing respite, both for those preparing the food with loving care and for those eating it with relaxed enjoyment. Stunning color photographs accompany more than sixty recipes for soups, salads, tofu and bean dishes, vegetables, rice and desserts.

The author, Mari Fujii, married to a Buddhist monk and an expert in shojin food for more than twenty years, presents an array of recipes including: Carrot and Mushroom Soymilk Soup, Steamed Pumpkin and Tofu, Beans and Eggplant with Sesame Dressing, Ginger Rice and Banana Tempura. Her step-by-step instructions are easy to follow, and she has made an effort to use ingredients that are readily available in most good supermarkets.

Fujii includes a guide to basic cooking techniques used in the preparation of sjojin food, an extensive glossary of ingredients and equipment, and fascinating background information on the history and philosophy of shojin ryori. Perfect for vegans, vegetarians and anyone interested in healthful eating, the dishes from The Enlightened Kitchen will warm our hearts, sustain out souls, and fortify us inside and out.

Review:

"Clean and crisp....[A] true antidote to the overindulgent American diet, this is more than a recipe collection — it's a refreshing approach to food that is sure to make you look and feel renewed." Kirkus Reviews

Review:

"Emphasizing natural and healthy ingredients such as fresh seasonal vegetables, and the staples of grains, and tofu, these creations are simple and elegant delights, delicious without undue extravagance....Highly recommended." Midwest Book Review

Review:

"This lovely coffee table book cum recipe book is full of ancient, delicious recipes from the kitchens of Japan's Buddhist temples....[S]imple and excellent...a must for vegetarians, vegans, and anyone who wants to eat well." JapanVisitor.com

Synopsis:

Brimming over with delicious recipes based on the centuries-old vegetarian cuisine of Japan's Buddhist temples, this book is a must for vegetarians, vegans, and anyone with an interest in healthy eating. In addition to mouthwatering recipes for soups, salads, tofu, beans, vegetables, rice, and desserts, the author teaches us the physical and spiritual benefits of using seasonal ingredients and following the flow of nature. In an age when processed, additive-laden foods are everywhere, readers will be surprised to find just how delicious the natural flavors of fresh vegetables can be. Lavish full-color photographs, easy-to-follow instructions, and a wealth of information about the ingredients make it easy to bring the magic of Japan's temple cuisine into your own kitchen.

Synopsis:

Nourish body and soul with simple, delicious food from Japan's temples.

The Enlightened Kitchen introduces readers to shojin ryori, the traditional vegetarian cooking of Japan's Buddhist temples. Shojin food, with its emphasis on fresh, seasonal vegetables, staples such as seaweed, grains and tofu, and natural flavorings rather than chemical additives, is a highly nutritious and delicious alternative to the many unhealthy eating habits of Western society. In addition to its health benefits, the preparation and eating of shojin food in Buddhist temples has great spiritual significance. After spending their days in rigorous selfdiscipline, the monks welcome mealtimes as a soothing respite, both for those preparing the food with loving care and for those eating it with

relaxed enjoyment.

Stunning color photographs accompany more than sixty recipes for soups, salads, tofu and bean dishes, vegetables, rice and desserts. The author, Mari Fujii, married to a Buddhist monk and an expert in shojin food for more than twenty years, presents an array of recipes including: Carrot and Mushroom Soymilk Soup, Steamed Pumpkin and Tofu, Beans and Eggplant with Sesame Dressing, Ginger Rice and Banana Tempura. Her step-by-step instructions are easy to follow, and she has made an effort to use ingredients that are readily available in most good supermarkets. Fujii includes a guide to basic cooking techniques used in the preparation of shojin food, an extensive glossary of ingredients and equipment, and fascinating background information on the history and philosophy of shojin ryori. Perfect for vegans, vegetarians and anyone interested in healthful eating, the dishes from The Enlightened Kitchen will warm our hearts, sustain our souls, and fortify us inside and out.

About the Author

MARI FUJII learned the secrets of shojin cooking over twenty years ago from her husband, who is a Buddhist monk. With the publication of a number of shojin cookbooks and regular appearances on television, she has helped to make shojin cuisine popular in her home country of Japan. She is also an expert in Chinese-style shojin cooking and in yakuzen, a style of Chinese cooking which uses ingredients with medicinal properties.

Product Details

ISBN:
9784770024930
Subtitle:
Fresh Vegetable Dishes from the Temples of Japan
Author:
Fujii, Mari
Author:
null, Mari
Publisher:
Kodansha USA
Subject:
Japanese
Subject:
Food
Subject:
Regional & Ethnic - Japanese
Subject:
Health & Healing - General
Subject:
Vegetarian - General
Subject:
Wine | Cooking | Japanese
Subject:
Food and Wine | Cooking | Japanese
Subject:
Vegetarian - Vegan
Subject:
Food & Wine | Cooking | Japanese
Subject:
Cooking and Food-Japanese
Copyright:
Publication Date:
20051118
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
85 color photos
Pages:
112
Dimensions:
7.6 x 10 in 1.281 lb

Other books you might like

  1. Japan (Vegetarian Table) Used Trade Paper $5.50
  2. The Omnivore's Dilemma: A Natural...
    Used Trade Paper $7.95
  3. Japanese Vegetarian Cooking Used Trade Paper $8.50
  4. Quick & Easy Tsukemono: Japanese... New Trade Paper $16.95
  5. Japanese Women Don't Get Old or Fat:...
    Used Hardcover $5.95
  6. Vegetarian Sushi Made Easy Used Trade Paper $9.95

Related Subjects

Cooking and Food » Diet and Nutrition » Healthy Cooking
Cooking and Food » Diet and Nutrition » Special Diets » General
Cooking and Food » Regional and Ethnic » Japanese
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural

The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan Used Hardcover
0 stars - 0 reviews
$12.50 In Stock
Product details 112 pages Kodansha America - English 9784770024930 Reviews:
"Review" by , "Clean and crisp....[A] true antidote to the overindulgent American diet, this is more than a recipe collection — it's a refreshing approach to food that is sure to make you look and feel renewed."
"Review" by , "Emphasizing natural and healthy ingredients such as fresh seasonal vegetables, and the staples of grains, and tofu, these creations are simple and elegant delights, delicious without undue extravagance....Highly recommended."
"Review" by , "This lovely coffee table book cum recipe book is full of ancient, delicious recipes from the kitchens of Japan's Buddhist temples....[S]imple and excellent...a must for vegetarians, vegans, and anyone who wants to eat well."
"Synopsis" by , Brimming over with delicious recipes based on the centuries-old vegetarian cuisine of Japan's Buddhist temples, this book is a must for vegetarians, vegans, and anyone with an interest in healthy eating. In addition to mouthwatering recipes for soups, salads, tofu, beans, vegetables, rice, and desserts, the author teaches us the physical and spiritual benefits of using seasonal ingredients and following the flow of nature. In an age when processed, additive-laden foods are everywhere, readers will be surprised to find just how delicious the natural flavors of fresh vegetables can be. Lavish full-color photographs, easy-to-follow instructions, and a wealth of information about the ingredients make it easy to bring the magic of Japan's temple cuisine into your own kitchen.
"Synopsis" by , Nourish body and soul with simple, delicious food from Japan's temples.

The Enlightened Kitchen introduces readers to shojin ryori, the traditional vegetarian cooking of Japan's Buddhist temples. Shojin food, with its emphasis on fresh, seasonal vegetables, staples such as seaweed, grains and tofu, and natural flavorings rather than chemical additives, is a highly nutritious and delicious alternative to the many unhealthy eating habits of Western society. In addition to its health benefits, the preparation and eating of shojin food in Buddhist temples has great spiritual significance. After spending their days in rigorous selfdiscipline, the monks welcome mealtimes as a soothing respite, both for those preparing the food with loving care and for those eating it with

relaxed enjoyment.

Stunning color photographs accompany more than sixty recipes for soups, salads, tofu and bean dishes, vegetables, rice and desserts. The author, Mari Fujii, married to a Buddhist monk and an expert in shojin food for more than twenty years, presents an array of recipes including: Carrot and Mushroom Soymilk Soup, Steamed Pumpkin and Tofu, Beans and Eggplant with Sesame Dressing, Ginger Rice and Banana Tempura. Her step-by-step instructions are easy to follow, and she has made an effort to use ingredients that are readily available in most good supermarkets. Fujii includes a guide to basic cooking techniques used in the preparation of shojin food, an extensive glossary of ingredients and equipment, and fascinating background information on the history and philosophy of shojin ryori. Perfect for vegans, vegetarians and anyone interested in healthful eating, the dishes from The Enlightened Kitchen will warm our hearts, sustain our souls, and fortify us inside and out.

spacer
spacer
  • back to top

FOLLOW US ON...

     
Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.