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Kansha

Kansha

Author: Elizabeth Andoh
Publisher: Ten Speed Press
ISBN: 1607743965
Pages: 304
Year: 2012-02-28
The celebration of Japan’s vegan and vegetarian traditions begins with kansha—appreciation—an expression of gratitude for nature’s gifts and the efforts and ingenuity of those who transform nature’s 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 shōjin ryōri, 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, Tōfu-Tōfu Burgers). Andoh invites you to practice kansha in your own cooking, and she delights in demonstrating how “nothing goes to waste in the kansha kitchen.” In one especially satisfying example, she transforms each part of a single daikon—from the tapered tip to the tuft of greens, including the peels that most cooks would simply compost—into an array of wholesome, flavorful dishes. Decades of living immersed in Japanese culture and years of culinary training have given Andoh a unique platform from which to teach. She shares her deep knowledge of the cuisine in the two-part A Guide to the Kansha Kitchen. In the first section, she explains basic cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate waste, and speed meal preparation. In the second, Andoh demystifies ingredients that are staples in Japanese pantries, but may be new to you; they will boost your kitchen repertoire—vegan or omnivore—to new heights. Stunning images by award-winning photographer Leigh Beisch complete Kansha, a pioneering volume sure to inspire as it instructs. From the Hardcover edition.
Kansha

Kansha

Author: Elizabeth Andoh
Publisher: Random House Digital, Inc.
ISBN: 1580089550
Pages: 296
Year: 2010
Presents an introduction to Japanese vegetarian cooking, focusing on how to include fresh in-season produce in recipes, make use of scraps for environmental benefits, and create healthful, nutritious dishes.
Kansha

Kansha

Author: Elizabeth Andoh
Publisher: Random House Digital, Inc.
ISBN: 1580089550
Pages: 296
Year: 2010
Presents an introduction to Japanese vegetarian cooking, focusing on how to include fresh in-season produce in recipes, make use of scraps for environmental benefits, and create healthful, nutritious dishes.
Washoku

Washoku

Author: Elizabeth Andoh
Publisher: Ten Speed Press
ISBN: 030781355X
Pages: 328
Year: 2012-02-28
In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel From the Hardcover edition.
The Enlightened Kitchen

The Enlightened Kitchen

Author: まり・藤井
Publisher: Kodansha International
ISBN: 4770024932
Pages: 107
Year: 2005-01-01
Enlightened Kitchen is a Kodansha International publication.
Shojin Ryori: A Japanese Vegetarian Cookbook

Shojin Ryori: A Japanese Vegetarian Cookbook

Author: Danny Chu
Publisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 981463493X
Pages: 169
Year: 2014-07-15
Shojin ryori is the art of Japanese vegetarian cuisine that originated from the Japanese Zen temples, but is today widely popular all over the world for its healthful and well-balanced meals prepared without meat, fish, eggs or dairy products. With clearly written step-by-step instructions and insightful cooking tips, chef Danny Chu of Enso Kitchen will show you how to transform simple, readily available ingredients into creative, flavourful and satisfying shojin ryori meals in your home kitchen.
Japanese Cooking Contemporary & Traditional

Japanese Cooking Contemporary & Traditional

Author: Miyoko Nishimoto Schinner
Publisher: Book Publishing Company (TN)
ISBN: 1570670722
Pages: 174
Year: 1999-01-01
Japanese and vegetarian food expert Miyokko Mishimoto Schinner presents traditional Japanese dishes and regional specialities from Kyushu in the south to Hokkaido in the north. She draws from the tradition of vegetarian cooking in Buddhist temples, as well as the vegetable-based dishes found in traditional Japanese cuisine. For dishes usually prepared with meat, fish or fowl, Miyoko has created innovative substitutes utilizing vegetarian foods like tofu and seitan, to create recipes suitable for vegans.
Vegetarian Traditions

Vegetarian Traditions

Author: George Vutetakis
Publisher: AuthorHouse
ISBN: 143895591X
Pages: 216
Year: 2009-10

Zen Vegetarian Cooking

Zen Vegetarian Cooking

Author: Soei Yoneda
Publisher: Kodansha Amer Incorporated
ISBN:
Pages: 218
Year: 1998
"...presents easily prepared, delectable vegetarian dishes that provide a low-calorie, low-fat accent to any Western meal"-- Jacket.
Good Food from a Japanese Temple

Good Food from a Japanese Temple

Author: Soei Yoneda, Koei Hoshino, Kim Schuefftan
Publisher: Kodansha Amer Incorporated
ISBN: 0870115278
Pages: 224
Year: 1982
Provides seasonal recipes for Japanese-style vegetarian dishes and discusses the ingredients, techniques, and traditions of Japanese cooking
Korean Vegetarian

Korean Vegetarian

Author: Young Jin Song
Publisher: Southwater Pub
ISBN: 1844769461
Pages: 96
Year: 2012-03
Experience the pungent delights and health-giving properties of a vegetarian Korean diet.
Nobu's Vegetarian Cookbook

Nobu's Vegetarian Cookbook

Author: Nobu Matsuhisa
Publisher: P I E Books
ISBN: 4894449056
Pages: 175
Year: 2012-01-10
Nobu's restaurants are known the world over for the quality of their ingredients and for the skill and originality with which the food is prepared and presented. Now, in this first cookbook by Nobu to focus on vegetable dishes, the master chef shares his expertise and deep knowledge of Japanese cuisine in sixty recipes that showcase vegetables in all their variety. Throughout the book, the emphasis is on fine and healthy Japanese dining. Nobu uses a wide range of cooking techniques—from marinating and pickling to steaming, roasting, boiling, frying, grating, etc.—to bring out the full flavors and textures of the vegetables. He also introduces tofu and yuba, both traditional Japanese ingredients made from soybeans, and offers ten recipes for vegetable sweets and fifteen for cocktails.
At Home with Japanese Cooking

At Home with Japanese Cooking

Author: Elizabeth Andoh
Publisher: Random House Incorporated
ISBN: 0394746341
Pages: 254
Year: 1986
Americans who are unfamiliar with the advantages and intricacies of high-protein, low-cholesterol Japanese cuisine are shepherded through techniques, equipment, ingredients, and, of course, dozens of imaginative recipes
Donburi: Delightful Japanese Meals in a Bowl

Donburi: Delightful Japanese Meals in a Bowl

Author: Aki Watanabe
Publisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814516880
Pages: 145
Year: 2013-10-15
Donburi: Delightful Japanese Meals in a Bowl features the simple Japanese concept of serving tasty rice meals in one dish. With 50 home-style recipes for meat, seafood and vegetables, this delightful collection offers great ideas for refreshing everyday meals. Whip up popular favourites with tips on how to create that perfect breaded pork cutlet for katsu don and the crisp battered prawns in tempura don. Other quick and easy classics include Japanese curry and miso-marinated cod. For even more variety, try Western-inspired fusions like chicken steak don or omelette and ketchup don. Complete with interesting notes on selected ingredients and basic Japanese cooking tips, this versatile cookbook offers new and enjoyable ways of preparing meals. Ms Aki Watanabe graduated from Kwansei Gakuin University in Japan, and holds a professional culinary license after furthering her studies at Tokyo Masuda Culinary College. In Japan, she worked as a pastry chef in a French restaurant and a pastry shop. She moved to Singapore in 2002 and was a head chef in a Japanese restaurant until 2008. Ms Watanabe's extensive experience and skill in Japanese home-style cuisine comes from her passion for creating delicious wholesome meals. She also believes that cooking should be as enjoyable as savouring food
Japanese Farm Food

Japanese Farm Food

Author: Nancy Singleton Hachisu
Publisher: Andrews McMeel Publishing
ISBN: 1449418295
Pages: 386
Year: 2012-09-04
'Japanese Farm Food' offers a unique window into life on a Japanese farm through the simple, clear-flavoured recipes cooked from family crops and other local, organic products. The multitude of vibrant images by Kenji Miura of green fields, a traditional farmhouse, antique baskets and ceramic bowls filled with beautiful, simple dishes are interwoven with Japanese indigo fabrics to convey an intimate, authentic portrait of life and food on a Japanese farm.