- Hardcover: 160 pages
- Publisher: Pavilion Books (17 Sep 1998)
- Language English
- ISBN-10: 1857934288
- ISBN-13: 978-1857934281
- Average Customer Review: 4.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 923,030 in Books (See Top 100 in Books)
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More About the Author
Product Description
Product Description
Encapsulating a vibrant, contemporary approa ch to Oriental vegetarian cooking, characterized by fresh, h ealthy, balanced dishes, this book outlines the guiding prin ciples that are common to the Zen Buddhist and Chinese Taois t philosophies. '
From the Author
Featured Recipes By Arnold Wong of Eos Restaurant & Wine Bar
This book features recipes from Chef Arnold Eric Wong of Eos Restaurant & Wine Bar in San Francisco. Named "Rising Star Chef 1996" by the S.F. Chronical. --This text refers to an out of print or unavailable edition of this title.
This book features recipes from Chef Arnold Eric Wong of Eos Restaurant & Wine Bar in San Francisco. Named "Rising Star Chef 1996" by the S.F. Chronical. --This text refers to an out of print or unavailable edition of this title.
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Customer Reviews
Most Helpful Customer Reviews
9 of 9 people found the following review helpful
Format:Hardcover
As a Cookbook, this has it all.
Beginning with the Zen philosophy and how that relates to food and cooking, this intriguing book goes on to explain how cooking can become a form of meditation when applying the correct attention. The book also investigates Zen flavours, the Four Principles and Health, by way of introduction.
After this, the book becomes practical, whilst still managing to include quotes from the old Taoist and Zen masters in strategic places.
It is full of recipes, accompanied by beautifully styled colour photos of the finished dish. Wholesome dishes such as Shiitake Mushroom Risotto and light Western-orientated contrasts with unusual flavour combinations, such as Oil-cured Olive and Mango Pasta.
The final part of the book is called "Tea Flavours" and looks at the Japanese Tea Ceremony in detail, suggesting tea flavours and traditions and different, stunning foods that may form part of a Tea Ceremony. I'll never think of tea in the same way again.
As a whole, the book is beautifully designed and laid out, making the recipes easy to read while the lovely photos make the food appear so mouth-wateringly tasty that you'll want to get started right away.
Beginning with the Zen philosophy and how that relates to food and cooking, this intriguing book goes on to explain how cooking can become a form of meditation when applying the correct attention. The book also investigates Zen flavours, the Four Principles and Health, by way of introduction.
After this, the book becomes practical, whilst still managing to include quotes from the old Taoist and Zen masters in strategic places.
It is full of recipes, accompanied by beautifully styled colour photos of the finished dish. Wholesome dishes such as Shiitake Mushroom Risotto and light Western-orientated contrasts with unusual flavour combinations, such as Oil-cured Olive and Mango Pasta.
The final part of the book is called "Tea Flavours" and looks at the Japanese Tea Ceremony in detail, suggesting tea flavours and traditions and different, stunning foods that may form part of a Tea Ceremony. I'll never think of tea in the same way again.
As a whole, the book is beautifully designed and laid out, making the recipes easy to read while the lovely photos make the food appear so mouth-wateringly tasty that you'll want to get started right away.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
1 review
11 of 16 people found the following review helpful
delicious recipes and wonderful photography
15 Mar 1999
Format:Hardcover
This cookbook does an exceptional job of blending eastern cooking techniques with contemporary recipes and adventureous combinations for any palate. The photography is superb.
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