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.
"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
"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
"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
insulinsensitivity. 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
"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 mealswhich 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
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