Kansha: Celebrating Japan's Vegan and Vegetarian Traditions
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Kansha: Celebrating Japan's Vegan and Vegetarian Traditions

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A celebration of Japan's vegan and vegetarian traditions with 100 vegan recipes.

Kansha is an expression of gratitude for natures gifts and the efforts and ingenuity of those who transform natures bounty into marvelous food. The spirit of kansha, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve our natural resources.

In these pages, with kansha as credo, Japan culinary authority Elizabeth Andoh offers more than 100 carefully crafted vegan recipes. She has culled classics from shojin ryori, or Buddhist temple cuisine (Creamy Sesame Pudding, Glazed Eel Look-Alike); gathered essentials of macrobiotic cooking (Toasted Hand-Pressed Brown Rice with Hijiki, Robust Miso); selected dishes rooted in history (Skillet-Scrambled Tofu with Leafy Greens, Pungent Pickles); and included inventive modern fare (Eggplant Sushi, Tofu-Tofu Burgers).

Decades of living immersed in Japanese culture and years of culinary training have given Andoh a unique platform from which to teach. She explains basic cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate waste, and speed meal preparation. Then she demystifies ingredients that are staples in Japanese pantries that will boost your kitchen repertoirevegan or omnivoreto new heights.
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Aantal pagina’s
304
Uitgeverij
TEN SPEED PR
Eerste editie
25 december 2010
Laatste editie
25 december 2010
ISBN
9781580089555


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1 keer bewerkt, laatste bewerking door remco-knijpstra
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