Zen Vegetarian Cooking

"...presents easily prepared, delectable vegetarian dishes that provide a low-calorie, low-fat accent to any Western meal"-- Jacket.

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Three Bowls

Introduces an innovative and eclectic assortment of vegetarian recipes from the Zen Buddhist monastery at Dai Bosatsu Zendo, including such dishes as Banana Pecan Waffles, Sweet Potato Walnut Burritos, Coconut Corn Bread, and others, combined with Zen sayings, traditional calligraphy, and tales of monastic life. Original.

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The New Now and Zen Epicure

If you're craving something uncommonly delicious, but uncomplicated to prepare, look no further. From the Now & Zen Restaurant in San Francisco comes an imaginative collection of recipes that harmoniously blends distinctive cuisines—French, Japanese, Spanish, Italian, Greek, and Indian—in tempting vegan dishes. Acclaimed bakery chef and plant-based food innovator Miyoko Schinner shares her latest creations in this updated version of her popular gourmet vegan cookbook.

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Living Shojin Ryori

Simple, healthful and vegetarian, shojin ryori originated from Japanese Zen temples and is beloved today for its exquisite flavors, creativity and regard for ingredient provenance and beauty. Following the success of his previous book, Shojin Ryori: The Art of Japanese Vegetarian Cuisine, chef Danny Chu of Enso Kitchen demonstrates once again the versatility and sophistication of the cuisine. With clearly written step-by-step instructions and insightful cooking tips, he brings the bounties of each season to the home kitchen and shows how satisfying, everyday meals can be made with ease, elegance and pleasure.

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A Taste of Heaven and Earth

A chief cook in a Zen monastery applies Zen philosophy to a collection of 150 vegetarian recipes that draw on Eastern and Western cuisines, including corn chowder, dashi, sushi rice, pesto pizza, and others. Original.

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The Zen Monastery Cookbook

Admirers of Cheri Huber s books will enjoy seeing Zen practice through the eyes of the monks under her guidance. The same simplicity and clarity for which her teaching is known shines through the stories written by the monks. The many low-fat vegetarian recipes are organized in standard cookbook format: Main Dishes, Soups, Breads, Desserts, etc. There are many special features including items such as tips and suggestions for low fat cooking, how to cook whole grains, and cooking with tofu."

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Zen and Material Culture

The stereotype of Zen Buddhism as a minimalistic or even immaterial meditative tradition persists in the Euro-American cultural imagination. This volume calls attention to the vast range of "stuff" in Zen by highlighting the material abundance and iconic range of the Soto, Rinzai, and Obaku sects in Japan. Chapters on beads, bowls, buildings, staffs, statues, rags, robes, and even retail commodities in America all shed new light on overlooked items of lay and monastic practice in both historical and contemporary perspectives. Nine authors from the cognate fields of art history, religious studies, and the history of material culture analyze these "Zen matters" in all four senses of the phrase: the interdisciplinary study of Zen's matters (objects and images) ultimately speaks to larger Zen matters (ideas, ideals) that matter (in the predicate sense) to both male and female practitioners, often because such matters (economic considerations) help to ensure the cultural and institutional survival of the tradition. Zen and Material Culture expands the study of Japanese Zen Buddhism to include material inquiry as an important complement to mainly textual, institutional, or ritual studies. It also broadens the traditional purview of art history by incorporating the visual culture of everyday Zen objects and images into the canon of recognized masterpieces by elite artists. Finally, the volume extends Japanese material and visual cultural studies into new research territory by taking up Zen's rich trove of materia liturgica and supplementing the largely secular approach to studying Japanese popular culture. This groundbreaking volume will be a resource for anyone whose interests lie at the intersection of Zen art, architecture, history, ritual, tea ceremony, women's studies, and the fine line between Buddhist materiality and materialism.

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The Complete Tassajara Cookbook

California's Tassajara Zen Mountain Center has long been renowned for its gourmet vegetarian cuisine. In this comprehensive guide to the Tassajara way of cooking, the retreat center–spa's most celebrated chef, Edward Espe Brown, presents hundreds of recipes using fresh, whole foods; detailed notes on preparing seasonal ingredients; and, perhaps most important, inspiration for cooking with joyful intention and attention. Presented with humor and warmth, this book is full of insights for living a life that celebrates simple food.

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Now and Zen

'In Japan we have an expression, 'Float like Cloud, Flow like Water'. Its meaning is: to live free and unconstrained' In this short introduction to Zen Buddhism, a practising Japanese monk shares the many lessons he has learned from life inside a temple. With charm and humour, he guides us through everything from meditation to tea-drinking ceremonies, the meaning of koans to preparing Zen food. Accompanied by the author's own illustrations, this book invites you to change your perception through the wisdom of monastic life.

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Just Enough

Fresh out of college, Gesshin Claire Greenwood found her way to a Buddhist monastery in Japan and was ordained as a Buddhist nun. Zen appealed to Greenwood because of its all-encompassing approach to life and how to live it, its willingness to face life’s big questions, and its radically simple yet profound emphasis on presence, reality, the now. At the monastery, she also discovered an affinity for working in the kitchen, especially the practice of creating delicious, satisfying meals using whatever was at hand — even when what was at hand was bamboo. Based on the philosophy of oryoki, or “just enough,” this book combines stories with recipes. From perfect rice, potatoes, and broths to hearty stews, colorful stir-fries, hot and cold noodles, and delicate sorbet, Greenwood shows food to be a direct, daily way to understand Zen practice. With eloquent prose, she takes readers into monasteries and markets, messy kitchens and predawn meditation rooms, and offers food for thought that nourishes and delights body, mind, and spirit.

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Shojin Ryori A Japanese Vegetarian Cookbook

Shojin ryori is the art of Japanese vegetarian cuisine that originated from the Japanese Zen temples, but is today widely popular all over the world for its healthful and well-balanced meals prepared without meat, fish, eggs or dairy products. With clearly written step-by-step instructions and insightful cooking tips, chef Danny Chu of Enso Kitchen will show you how to transform simple, readily available ingredients into creative, flavourful and satisfying shojin ryori meals in your home kitchen.

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Tales From a Zen Kitchen

I have learned to notice the splendour of life even in the slimiest of creatures. I have found beauty in what I used to perceive as ugly. Slowly I have learned to love that which is difficult to love, both in myself and in others. Florencia Clifford is a zen cook. In this evocative and powerful book, we move seamlessly from Buddhist retreats in an isolated farmhouse in mid-Wales, to the hills of Florencia's childhood in Argentina, and back again. She describes her experiences in sensual detail: the subtle and magical shifts in herself, the seasons, and the people around her. Along the way, she shares her insights and many delicious vegetarian recipes. This is a journey of cooking and healing, taking us into a deep and luminous understanding of the food she prepares, and of the world around us. It tells of the growth of love, as the author learns to care for all beings, including the slugs in the title. This book features twenty original illustrations by artist Michaela Meadow.

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Old Kyoto

A travelogue-cum-guidebook, useful for the traveller seeking to find the 'real Kyoto'. It focuses on the family establishments that have been active for generations. In the old shops and inns that continue to thrive on the narrow backstreets, the visitor may glimpse the old way of life. There are also dozens of maps and photographs. Kyoto is recognised as one of the most beautiful cities in the world. It is also the repository of traditional Japanese culture: still very much alive here. Now, completely updated and revised, this lovingly written

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Hardcore Zen

This is not your typical Zen book. Brad Warner, a young punk who grew up to be a Zen master, spares no one. This bold new approach to the "Why?" of Zen Buddhism is as strongly grounded in the tradition of Zen as it is utterly revolutionary. Warner's voice is hilarious, and he calls on the wisdom of everyone from punk and pop culture icons to the Buddha himself to make sure his points come through loud and clear. As it prods readers to question everything, Hardcore Zen is both an approach and a departure, leaving behind the soft and lyrical for the gritty and stark perspective of a new generation. The subtitle says it all: there has never been a book like this.

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The New Now and Zen Epicure

From an acclaimed bakery chef and plant-based food innovator, this book presents a harmonious blend of distinctive cuisine blends and pairs French, Japanese, Spanish, Italian, Greek and Indian vegan dishes.

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History of Yuba The Film That Forms Atop Heated Soymilk 1587 2012

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Dictionary of Japanese Food

Nominated for the Glenfiddich Food Book of the Year Award, this timeless volume is the first and only book of its kind on the subject. A Dictionary of Japanese Food helps food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. Definitions in ordinary cookbooks and standard dictionaries—such as akebia for akebi, sea cucumber for namako, plum for ume—can be inadequate, misleading, or just plain wrong. Richard Hoskings eliminates the mystery by ensuring that each entry in the Japanese-English section includes the Japanese term in Roman script; the term in kana or kanji or both; a Latin name where appropriate; an English definition; and, for most entries, a short annotation. The English-Japanese section defines important English food terms in Japanese and annotates those needing explanation. One hundred small line drawings make it easy for readers to identify everything from mitsuba to the okoze fish, and seventeen appendices address the most critical elements of Japanese cuisine, from the making of miso and the structure of the Japanese meal to the tea ceremony. Newly typeset and featuring a fascinating and informative new foreword by Japanese cookbook author Debra Samuel, A Dictionary of Japanese Food will continue to help both food lovers and visitors to Japan discover the wonders of one of the world's great cuisines.

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Zen

Encapsulating a vibrant, contemporary approa ch to Oriental vegetarian cooking, characterized by fresh, h ealthy, balanced dishes, this book outlines the guiding prin ciples that are common to the Zen Buddhist and Chinese Taois t philosophies. '

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Grandma s Shojin Ryori

Shojin cooking is a meal that has been passed down by Japanese monks. It mainly uses vegetables and grains and does not use meat, seafood, gokun (five acrid or strong smelling vegetables, including onion, scallion, chives and garlic) nor alcohol. The spirit of Shojin cooking lies in the Zen mind of ahimsa (no killing) and appreciation of the food rather than a strict vegetarian diet. This book will show you fun, cheerful and simple recipes made by grandmas, including traditional breakfast, lunch, dinner, special meals for gathering, rice bowl dishes, ramen noodles and desserts. Even beginners can enjoy the rich and flavorful meals as they allow using infertile eggs, milk and sugar. We made this book by collecting the recipes they teach during their Shojin cooking lessons. If you want to enjoy mealtime and learn healthy Japanese cooking, this is the book for you. Don’t hesitate to try these recipes; anyone can make delicious food easily with this book.

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New Age Journal

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