- Gebundene Ausgabe: 112 Seiten
- Verlag: Kodansha Intl (31. Januar 2006)
- Sprache: Englisch
- ISBN-10: 4770024932
- ISBN-13: 978-4770024930
- Größe und/oder Gewicht: 25,4 x 1,3 x 19,3 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 507.035 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan (Englisch) Gebundene Ausgabe – 31. Januar 2006
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"The book is beautifully illustrated and the recipes are mostly simple, quick and easy to follow. Longtime vegetarians, especially those with a macrobiotic background (which in America has seriously deep Japanese roots), will be familiar with many of these ingredients. . . Fujii provides a helpful, illustrated glossary, as well as some basic how-to material for preparing staples." -Associated Press"Vegetarians, vegans and even lovers of steak teriyaki will find much to savor in this introduction to the quiet wonders of Buddhist temple cuisine, or shojin ryori. ...Tae Hamamura's color photographs are mouth-watering, whether depicting Kenchin Style Vegetable Soup or a simple bowl of Ginger Rice." -Publishers Weekly"Clean and crisp, this nourishing guide brings a healthy, natural culinary tradition from Japanese temples to the American table. . . . 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"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"Touting the benefits of vegetarian and vegan diets, The Enlightened Kitchen presents dishes that anyone would love, while the fantastic photographs will tempt even the most die-hard carnivore to at least try the recipes. Knowing that a healthy life-style and long life takes work, this new cookbook espouses good, sensible meals which can encourage weight loss and improve insulin sensitivity. The bonus? The food tastes good.... I'm hooked. I try to eat sensibly and plan to live to be 110! I expect The Enlightened Kitchen to help me meet my objective." -BookLoons.com
Buddhist temple cooking (J: shojin ryori), with its emphasis on the use of fresh, seasonal vegetables, and staples such as seaweed, grains and tofu, is the perfect antidote to the unhealthy eating habits of Western society, where obesity, high blood pressure, diabetes, and other diet-related illnesses are rife. Traditionally, shojin food in temples is of great spiritual significance. For the monks who spend their days in the practice of rigorous self-discipline, mealtimes are a chance to soothe the body and the mind. This introduction gives an outline of both the health and spiritual benefits of shojin food, illustrated in colour with dozens of recipes arranged as Soup, Salads, Tofu and Beans, Vegetables, Potatoes and Rice, and Desserts. In keeping with the Buddhist spirit, no animal products whatsoever are used.Alle Produktbeschreibungen
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Shojin Ryori is a vegan cuisine still served today in the temples of Japan, based on seasonal vegetables that can be grown by the monks. Eating food that follows the flow of nature is considered best for the body and soul, and seasoning is kept light so that the natural flavor of the fresh vegetables can be preserved.
Author Mari Fujii learned the arts of shojin ryori from her husband Sotetsu, who was the Tenzo, or temple cook, during his ten years as a monk. Now a priest at a temple in Kamakura, Sotetsu and Fujii teach shojin ryori to all who wish to learn. With "The Enlightened Kitchen," they have brought this wisdom to a wider audience, allowing all to partake of the healthy, natural and delicious style of cooking.
In seven section, including soups, salads, tofu/beans, vegetables, potatoes/rice/grains, and deserts, Fujii has selected easy-to-make dishes using seasonal vegetables that should be easy to find in any grocery store. The recipes are delightfully simple, and you will be amazed that such great food can come from such little effort. She stays with traditional Japanese vegetables, as well as occasionally incorporating rarities such as avocado and celery to mix things up. The base for most of the sauces is sake, miso paste, sesame oil, rice vinegar and lemon. She has substituted maple syrup for mirin, thinking that mirin might be hard to find in the US, but it is easy enough to swap it back. Not all of the recipes are strictly vegan, as Fujii points out that Chinese and Tibetan Shojin Ryori allow for dairy products, although authentic Japanese does not.
Of the dishes I have made, the "Chestnut Tea Rice" was excellent, as were the "Fried Pumpkin with Peanut Sauce," "Tofu Fried with Almonds," "Sweet Potato and Soybeans with Miso/Lemon Sauce" and "Koyadofu Teriyaki." I am looking forward to exploring all of the recipes, and I have no doubt that they will be equally satisfying.
It is said that those who eat Shojin Ryori fell as if a weight has been lifted off their shoulders. In the modern world where so much processed garbage gets shoveled into our bodies, it is a very pleasant feeling to sit down to a meal that is so completely natural.
The index is useful as well, and due to the presence of several Asian markets in my area I haven't had any trouble obtaining the right ingredients.
My only qualm (hence the 4 stars) is that I wish there were more tasty recipes in this book - the many pictures are beautiful of course, but not the reason I buy cookbooks.
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