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

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Relié, 30 septembre 2005
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--Ce texte fait référence à l'édition Relié.
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Descriptions du produit

Revue de presse

"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

--Ce texte fait référence à l'édition Relié .

Présentation de l'éditeur

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 TheEnlightened Kitchen will warm our hearts, sustain our souls, and fortify us inside and out. --Ce texte fait référence à l'édition Relié .

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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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Commentaires client les plus utiles sur (beta) 4.2 étoiles sur 5 20 commentaires
54 internautes sur 55 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 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
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!
47 internautes sur 50 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Pour the spirit of heaven and earth into every dish 18 juin 2006
Par Zack Davisson - Publié sur
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.
20 internautes sur 22 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A cookbook of the traditional fare that has its roots in Japan's Buddhist temples 15 décembre 2005
Par Midwest Book Review - Publié sur
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.
11 internautes sur 11 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 Misleading title 21 décembre 2013
Par Dingos Don't Eat Babies - Publié sur
Format: Relié
The title of the book "The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan" is somewhat misleading. What you certainly won't get in this book are shojin ryori recipes or discussion of temple cooking in Japan. The recipes are very simple vegetable dishes that are a mix of Japanese and western ingredients. It's ideally suited to a vegan that is a beginner cook and looking to try something a bit different. However, I'd recommend browsing through a copy to see if the recipes are what you want or expect before buying.
10 internautes sur 11 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 vegan-friendly Japanese cuisine. 13 novembre 2012
Par anonymoose - Publié sur
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.
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