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Kansha: Celebrating Japan's Vegan and Vegetarian Traditions [A Cookbook]

Name: Kansha: Celebrating Japan's Vegan and Vegetarian Traditions [A Cookbook]
Brand: Ten Speed Press
SKU: 9781580089555
Price: 25.99 USD
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Contributors:

Elizabeth Andoh

Publisher:

Ten Speed Press

Binding:

Hardcover

Book Category:

Cooking

Book Subcategory:

Regional & Ethnic, Vegan, Vegetarian

Book Topic:

Japanese

Award:

2010 Gourmand World Cookbook Awards (USA Only) Winner - Indian Cuisine Award, 2010 Gourmand World Cookbook Awards (USA Only) Winner - Japanese Cuisine Award

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

Rating and Reviews +

Specifications +

Release Date:

2010-10-19

ISBN 13:

9781580089555

Weight:

3.08 lbs

Size:

9.68 x 9.82 x 1.05 inches

Pages:

304

Mint Condition +

product description

Description

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

Kansha is 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).

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 repertoire--vegan or omnivore--to new heights.

About the Author
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.