The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan
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The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan by Mari Fujii
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
"The book is beautifully illustrated and the recipes are mostly simple, quick and easy to followLongtime 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
"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
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.
| SKU | Unavailable |
| ISBN 13 | 9781568364360 |
| ISBN 10 | 1568364369 |
| Title | The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan |
| Author | Mari Fujii |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Kodansha America, Inc |
| Year published | 2012-09-21 |
| Number of pages | 112 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |