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Product Description
From Publishers Weekly
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. Fujii draws upon 20 years of experience as an author and teacher in her native Japan—as well as kitchen secrets learned from her husband, a Buddhist monk—to explore a tradition that depends solely on seasonal vegetables, prepared in a spiritual way. She introduces the temple repertoire, from simple salads to vegetable soups and stews. Tae Hamamura's color photographs are mouth-watering, whether depicting Kenchin Style Vegetable Soup or a simple bowl of Ginger Rice. However, although Fujii is eloquent when she explains each dish's philosophy, she falls short on introducing Westerners to the cooking principles that underlie the tradition. Preparation techniques for basics like rice and stock are relegated, along with a crucial glossary of ingredients, to the back of the book, where they are dealt with perfunctorily. If Fujii had taken more trouble to introduce Americans to the foundations of temple cuisine—methods, tastes, ingredients—she would have better empowered them to make it their own and feed the stomach as well as the soul. (Jan.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
"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
Inside This Book
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First Sentence
The vegetarian food eaten by monks and nuns in Japan's Buddhist temples is known as "shojin ryori," or "shojin cuisine." Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
The vegetarian food eaten by monks and nuns in Japan's Buddhist temples is known as "shojin ryori," or "shojin cuisine." Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
5.0 out of 5 stars
The best vegetarian and vegan cookbook. E.V.E.R.,
By Jujubes "Ju" (Toronto, Canada) - See all my reviews
This review is from: The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan (Hardcover)
As a vegetarian, I have bought a ton of cookbooks but haven't fallen in love with any particular one. I find that a lot of the western vegetarian cookbooks tend to use some fancy spices (e.g. saffron) but I personally didn't care for the taste. It also takes quite some time to cook a lot of the meals in the book.This one, what I have come to know as Japanese temple food, is exceptional. Each recipe has beautifully photographed pictures of the dish, so you know what it's supposed to look like. The food was delicious and very light. I am not a Buddhist, but I enjoy it immensely. The only drawback, a minor one for me since I am very familiar with Japanese cuisine to begin with, is some of the ingredients. They may not be easy to find unless you have an Asian supermarket nearby, which I do. But other than that, truly scrumptious vegan food. It's all good. All good.
1 of 1 people found the following review helpful
4.0 out of 5 stars
Tricky but worthwhile,
This review is from: The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan (Hardcover)
The recipes in this book are not for the complete beginner, and not for those without access to a Japanese supermarket, but they are worth the effort. Particularly for the vegan cook, Japanese buddhist food is a great way to expand your cultural horizons and your palate at once, and this is an excellent place to start. More in the way of explanations of ingredients etc. would have earned this book five stars.
4.0 out of 5 stars
Inspiring cuisine,
By
This review is from: The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan (Hardcover)
The food is exquisitely photographed and looks simple and delicious. Even though I am unfamiliar with a few of the ingredients, I am definitely going to attempt a few of the recipes.
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