- Hardcover: 256 pages
- Publisher: HarperPerennial (5 Aug 1993)
- Language English
- ISBN-10: 0060553332
- ISBN-13: 978-0060553333
- Product Dimensions: 23.1 x 18 x 1.3 cm
- Amazon Bestsellers Rank: 4,632,470 in Books (See Top 100 in Books)
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More About the Author
Product Description
Synopsis
Bettina Vitell's Zen approach to cooking is based on simplicity, integrity and sensory awareness. She presents this philosophy in a sensible and accessible manner, without ever losing sight of her goal of preparing delicious, low-dairy vegetarian food. Here, spicy adzuki beans with hijiki fit in easily with comforting familiar foods like Boston baked beans with brown bread. There are recipes for tomato sauce and pesto, as well as ones for cashew ginger sauce and wasabi vinaigrette. The homey breakfast and dessert sections provide recipes for muffins and crisps; and sections on pizza, sushi, curries and Mexican-inspired foods expand the traditional range of vegetarian cooking.
--This text refers to the
Paperback
edition.
From the Back Cover
Praise for Bettina Vitell's 'A Taste of Heaven and Earth'
'Bettina Vitell has successfully wedded her lively palate with a purposeful sense of simplicity in the kitchen to create delicious, healthful, and unpretentious recipes. That they are vegetarian is incidental; this food will excite any food lover who values fresh, imaginative cooking.'
JEANNE LEMLIN, author of 'Quick Vegetarian Pleasures'
''A Taste of Heaven and Earth' has the right proportions of heaven and earth. It doesn't gaga our throats with philosophy, but rather seasons our cooking and eating with small morsels of reflection. It's a wonderful book to read, taste… and keep forever. It knows that cooking with care is more important than just abut anything, and that food is a sacred path to the soul.'
THOMAS MOORE, author of 'Care of the Soul'
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Customer Reviews
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
6 reviews
20 of 20 people found the following review helpful
My favorite cookbook
2 Mar 2000
Format:Paperback
I was given this book as a gift several years ago, and didn't try it at first as I thought somehow it would be complicated (hmm... how can Zen be complicated?) But when I tried some of the unique and so very tasty recipes, I was hooked. I turn to this book every week when planning my food shopping and menus. I have given it to several friends and have heard wonderful things from them. The tastes are refined and elegant, but the ingredients are not difficult to obtain. You may find yourself trying new things too, which is always good in life. The simple Zen introductions are beautifully and poetically written. As a vegan I was happy to discover that this book is not heavy on dairy, so there are many recipes for vegans to choose from. Thank you, Bettina Vitell!
9 of 9 people found the following review helpful
Excellent recipes; the Zen link is tenuous
10 Aug 2001
Format:Paperback
A "Zen" approach to cooking? The book features an essay by Eido Shimano roshi, and the author is informed by her experiences cooking for the sangha at Dai Bosatsu monastery, but this book stands most prominently as a fine vegetarian cookbook, light on dairy ingredients and hard-to-find items. The recipes are clear, uncomplicated, and my own "success" rate with them has been very high.
The book's sections are organized into breakfast ideas, an excellent chapter of soup recipes (check out the minty lentil soup - a lentil soup primavera?!?), mexican ideas, pizzas!, great salad ideas, and desserts. Crepes and polenta are also introduced to the beginner or near-beginner.
8 of 8 people found the following review helpful
yummy!
3 Jan 2003
Format:Paperback
As a vegetarian who loves to cook, I have lots of veg or veg-friendly cookbooks, but this one is my absolute favorite. I trust it completely-- every recipe is delicious. My favorites include the light quiche-like vegetable tarts (I started with the tomato and chard tart recipe, but then branched out into mushrooms, broccoli, leeks, etc, as my mood strikes) and the broccoli salad with chili lime basil dressing. The simple stir-fry tofu made for this salad is the absolute best tofu I've ever had-- the only trouble with it is how hard it is to refrain from eating it so that enough ends up in the salad!
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