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The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan Hardcover – 30 Sep 2005
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"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
About the Author
MARI FUJII learned the secrets of shojin cooking over twenty years ago from her husband, who is a Buddhist monk. With the publication of a number of shojin cookbooks and regular appearances on television, she has helped to make shojin cuisine popular in her home country of Japan. She is also an expert in Chinese-style shojin cooking and in yakuzen, a style of Chinese cooking which uses ingredients with medicinal properties.
Top customer reviews
Finally healthy Japanese food that is easy to make and Vegan!!!!
I highly highly recommend this book.
Not only does it provide a range of simple meal options, but it comes with a food guide at the back. If you're not familiar with Japanese ingredients and, the book assumes you won't be, it gives information on what the ingredients are, what condition to buy them in and how to store and use them. It also lists Western alternatives you can substitute for when you can't get hold of Japanese ingredients.
If you're not a confident cook, the recipes are very forgiving. Most of them are simple to follow, and if you do make mistakes, it usually doesn't ruin the meal. It has a get-back-to-basics approach, so it doesn't rely on thousands of ingredients, just a few core ones that, in different combinations, produce really tasty flavours.
The reason for the 4 star rating (I'd have given 4.5 if halves were allowed) is that the book is geared more for the American market, so translating American food terms and measurements into British English is necessary at times. Fortunately, that's not a huge issue for these recipes and the recipes are easy to adapt and play around with.
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