Description - Kansha by Elizabeth Andoh
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. n 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). ndoh 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 sing
Buy Kansha by Elizabeth Andoh from Australia's Online Independent Bookstore, Boomerang Books.
(245mm x 250mm x 29mm)
Ten Speed Press
Publisher: Random House USA Inc
Country of Publication:
Book Reviews - Kansha by Elizabeth Andoh
Author Biography - Elizabeth Andoh
ELIZABETH ANDOH is the American authority on Japanese cuisine. She has made Japan her home since 1967 and divides her time between Tokyo and Osaka, directing a culinary program called A Taste of Culture. Her book Washoku won the 2006 IACP Jane Grigson award for distinguished scholarship in food writing and was nominated for a James Beard Award.