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The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan (Anglais) Relié – 30 septembre 2005


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Descriptions du produit

Book by Fujii Mari


Détails sur le produit

  • Relié: 112 pages
  • Editeur : Kodansha International Ltd (30 septembre 2005)
  • Langue : Anglais
  • ISBN-10: 4770024932
  • ISBN-13: 978-4770024930
  • Dimensions du produit: 25,4 x 1,3 x 19,3 cm
  • Moyenne des commentaires client : 4.5 étoiles sur 5  Voir tous les commentaires (2 commentaires client)
  • Classement des meilleures ventes d'Amazon: 155.338 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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Dans ce livre (En savoir plus)
Première phrase
The vegetarian food eaten by monks and nuns in Japan's Buddhist temples is known as "shojin ryori," or "shojin cuisine." Lire la première page
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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Commentaires client les plus utiles

1 internautes sur 1 ont trouvé ce commentaire utile  Par M. Mathot le 9 août 2010
Format: Relié Achat vérifié
Ce livre a des recettes simplement excellentes; qui font rêver les papilles gustatives à la simple lecture !!!! Si vous aimez la cuisine végétarienne ou végétalienne et chechez de l'inspiration pour accommoder vos petit plats ou simplement pour expérimenter votre cuisine avec une touche d'exotisme, ce livre est pour vous !
Illustré avec de belles photos qui mettent l'eau à la bouche, et un glossaire des mots japonais à la fin, ainsi qu'un petit manuel "how to" pour les techniques spécifiques. Vous pouvez facilement remplacer certains ingrédients par des légumes ou condiments plus locaux, ce qui facilite la réalisation des recettes !
Je vous le recommande chaudement, si vous aimez la cuisine japonaise, ou même simplement si vous cherchez un peu de diversité dans votre assiette :)
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Format: Relié Achat vérifié
Domo Arigatou MARI for sharing a part of the Asian wisdom, who never forget that we are spirits in bodies...
Healthy and balanced body help for our enlightment.
All in this book is clear, peaceful and beautiful.
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Amazon.com: 18 commentaires
45 internautes sur 46 ont trouvé ce commentaire utile 
Beautiful, Delicious, Simple, and Elegant 30 mars 2006
Par Colleen Patrick-Goudreau, author of The Joy of Vegan Baking and The Vegan Table - Publié sur Amazon.com
Format: Relié
I am lucky enough to live in the San Francisco Bay Area, where "shojin" cuisine (Japanese Buddhist temple cuisine) is served to two wonderful restaurants: Cha Ya and Medicine. I often say "I could live on that cuisine," so when I discovered Fujii's cookbook, I was thrilled. The recipes are so simple but divinely delicious - and of course healthful! Many of the recipes call for only 5 or 7 ingredients, some of which may be unfamiliar at first. But, after your first visit to an Asian grocery or even the Asian aisle of your supermarket, you'll be ready to master this cuisine. As a vegan cooking instructor and a lover of this simple but elegant cuisine, I have prepared many of the dishes in this book and recommend each one as highly as the next. The simplicity is amazing, and the flavors are divine. You'll love this book!
39 internautes sur 42 ont trouvé ce commentaire utile 
Pour the spirit of heaven and earth into every dish 18 juin 2006
Par Zack Davisson - Publié sur Amazon.com
Format: Relié
Buddhism being a religion of reincarnation, one of the precepts of cloistered monks is to harm "nothing that flees when chased." After all, that might just be your brother or wife from a past life sizzling in your cookpot. However, even those pursuing enlightenment must eat, and even monks like their food to be varied and tasty, so the spiritually pure tradition of "Shojin Ryori" was born.

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.
16 internautes sur 18 ont trouvé ce commentaire utile 
A cookbook of the traditional fare that has its roots in Japan's Buddhist temples 15 décembre 2005
Par Midwest Book Review - Publié sur Amazon.com
Format: Relié
Written by the wife of a Buddhist monk who has taught temple cuisine for over twenty years, The Enlightened Kitchen: Fresh Vegetable Dishes From The Temples Of Japan is a cookbook of the traditional fare that has its roots in Japan's Buddhist temples. 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. All recipes are animal-free, making The Enlightened Kitchen especially ideal for vegetarians and vegans. Full-color photographs throughout and straightforward instructions clearly show the reader how to prepare such mouth- watering delicacies as Shiitake Mushrooms Stuffed with Tofu, Sushi Rolls (prepared entirely without fish), Buckwheat Crepes, Kenchin Style Vegetable Soup, and much more. Highly recommended.
9 internautes sur 10 ont trouvé ce commentaire utile 
vegan-friendly Japanese cuisine. 13 novembre 2012
Par anonymoose - Publié sur Amazon.com
Format: Relié Achat vérifié
When I first leafed through this book after purchase, I was underwhelmed - some of the recipes are very similar to one another, and although filled with beautiful pictures, this too reduces the number of recipes in Enlightened Kitchen. Also, the ingredients are so few, and the preparation methods so simple, that I was doubtful as to how flavorful the dishes could ever really be. After sampling the recipes from this book, however, I was happy to be proved wrong on both counts! I've tried around 8 dishes so far, the standouts for me being the fried tofu with almonds (honestly the best fried tofu I've had anywhere), the walnut dressing (makes any steamed/raw veggies addictive), and the seaweed potato patties (very cute and even better when some onion is added). These recipes are deceptively short and simple - the mix of flavors are perfectly balanced in everything I've tried...I wish I lived near a restaurant that offered this kind of food!
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.
5 internautes sur 5 ont trouvé ce commentaire utile 
My favourite new book! 24 décembre 2008
Par pepita jobo - Publié sur Amazon.com
Format: Relié
This books embodies the Japanese cuisine: the combination of few ingredients with the appropriate cooking technique (blanching, braising, roasting, deep-frying, poaching, steaming, etc.) to produce exquisite results.

It is beautifully photographed (in full colour) and gives enough detailed instructions so a novice cook can follow them. Please do not be discouraged at first if some ingredients can be difficult to find. Most of the recipes are not labour intensive and require few simple steps and ingredients.

In the short time I've had this book I've made Shiitake Sushi, the Green Beans and Eggplant with Sesame Dressing, Asparagus and Carrots with Walnut Dressing, and the Eggplant Salad with Lemon-Flavored Plum Dressing. Each dish was simple to make and absolutely delicious. All of them were absolutely delightful, a perfect marriage of flavours.

In this book Mari Fujii has made high end Japanese gourmet cuisine accessible. I look forward to making the other 60 recipes, and any other offerings from this author!
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