Enlightened Kitchen, The: Fresh Vegetable Dishes from the Temples of Japan

Mari Fujii (Autor)

Buch | Hardcover

112 Seiten

2005
Kodansha International Ltd (Verlag)
978-4-7700-2493-0 (ISBN)

Infos

Buddhist temple cooking (J: shojin ryori), with its emphasis on the use of fresh, seasonal vegetables, and staples such as seaweed, grains and tofu, is the perfect antidote to the unhealthy eating habits of Western society, where obesity, high blood pressure, diabetes, and other diet-related illnesses are rife. Buddhist temple cooking (J: shojin ryori), with its emphasis on the use of fresh, seasonal vegetables, and staples such as seaweed, grains and tofu, is the perfect antidote to the unhealthy eating habits of Western society, where obesity, high blood pressure,

Autor

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.

Produkt-Details

• Zusatzinfo: 1 Illustrations
• Verlagsort: Tokyo
• Sprache: englisch
• Maße: 200 x 258 mm
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
• ISBN-10: 4-7700-2493-2 / 4770024932
• ISBN-13: 978-4-7700-2493-0 / 9784770024930
• Zustand: Neuware