Koyu Iinuma – författare
Visar alla böcker från författaren Koyu Iinuma. Handla med fri frakt och snabb leverans.
2 produkter
2 produkter
Inbunden, Engelska, 2021
161 kr
Skickas
Buddhist temple priest and chef Koyu Iinuma shares the simple, beautiful and delicious plant-based meals he prepares in the kitchens of Fukushoji Temple in Yokohama, Japan.The 73 recipes showcased in Zen Vegan Food are visually stunning and deeply flavorful, while also being nutritious, sustainable and ethically responsible. Color photos show the finished dishes, and comprehensive guidance on essential Japanese ingredients like seaweed, miso and tofu, helps home cooks shop confidently and prepare each recipe with ease.In this cookbook, readers will find:28 recipes for vegan congee, the traditional Asian rice porridge that is now beloved worldwide, including Congee with Eggplant and Ginger, Soymilk Congee, and Congee with Saffron and ChestnutsA chapter on Japanese-Italian dishes with recipes such as Grilled Turnips with Mustard and Olive Sauce, Spaghetti with Pesto and Shiitake, and Mushroom Risotto with Nori SeaweedDelicious condiments and starters to brighten any meal, including Mushroom Miso Paste and Crunchy Kombu ChipsThough we may not typically associate Buddhist monasteries with modern chefs and temple cafes, a younger generation of priests—like Iinuma—are ushering in a new era rooted in openness, mindfulness and reconnection to the natural world. For centuries, Buddhist monastery chefs have prepared refined vegan cuisine known as shojin ry ri.Zen Vegan Food offers a contemporary, accessible take on this traditional Japanese temple cooking, full of balance, care and flavor.For anyone interested in sustainable, plant-based eating, mindful cooking, or authentic Japanese vegetarian cuisine, this book offers fresh inspiration and practical techniques for creating deeply satisfying meals the whole family will enjoy.
E-bok
Engelska, 2021219 kr
Läs direkt efter köp
In this book, Buddhist temple priest and chef Koyu Iinuma shares the simple and delicious plant-based meals he prepares in the kitchens of Fukushoji temple in Yokohama, Japan.The 73 recipes showcased in Zen Vegan Food are incredibly beautiful and tasty, while also being nutritious, sustainable and ethically responsible. Color photos show the finished dishes, while comprehensive information on Japanese ingredients like seaweed, miso and tofu helps home cooks with shopping and preparation.In this cookbook, readers will find:28 recipes for vegan congee—the traditional Asian rice porridge dish that is taking the West by storm. These include Congee with Eggplant and Ginger, Soymilk Congee and Congee with Saffron and Chestnuts.A chapter on Japanese-Italian dishes with recipes such as Grilled Turnips with Mustard and Olive Sauce, and Spaghetti with Pesto and Shiitake.Delicious condiments and starters to brighten up any meal, such as Mushroom Miso Paste and Crunchy Kombu Chips.Though we may not typically associate Buddhist monasteries with trendy chefs and temple cafes, a young generation of priests, like Iinuma, is ushering in a new era—one which emphasizes openness in temples and a reconnection to the natural world for ordinary people. Buddhist monastery chefs have been creating delicious vegan dishes for centuries, and Zen Vegan Food offers a modern take full of fun and flavor.For anyone interested in a sustainable, plant-based diet, this book will be a revelation—a new way to eat delicious and varied meals the whole family will enjoy.