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Kansha
Celebrating Japan's Vegan and Vegetarian Traditions [A Cookbook]
Buch von Elizabeth Andoh
Sprache: Englisch

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Beschreibung
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 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 repertoire-vegan or omnivore-to new heights.
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 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 repertoire-vegan or omnivore-to new heights.
Über den Autor
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.
Inhaltsverzeichnis
ACKNOWLEDGMENTS VI
INTRODUCTION 1

Rice 8
Noodles 50
Stocks and Soups 72
Fresh from the Market 90
The Well-Stocked Pantry 128
Mostly Soy 154
Tsukemono 190
Desserts 222

A GUIDE TO THE KANSHA KITCHEN 241
A CATALOG OF TOOLS AND TECHNIQUES 241
A CATALOG OF INGREDIENTS 253
INDEX 286
Details
Erscheinungsjahr: 2010
Genre: Importe, Kochen & Backen
Rubrik: Essen & Trinken
Thema: Länderküchen
Medium: Buch
Inhalt: 304 S.
40 4-Colour Photographs
ISBN-13: 9781580089555
ISBN-10: 1580089550
Sprache: Englisch
Einband: Gebunden
Autor: Andoh, Elizabeth
Hersteller: Clarkson Potter/Ten Speed
Verantwortliche Person für die EU: Petersen Buchimport GmbH, Vertrieb, Weidestraße 122 a, D-22083 Hamburg, gpsr@petersen-buchimport.com
Maße: 250 x 253 x 33 mm
Von/Mit: Elizabeth Andoh
Erscheinungsdatum: 19.10.2010
Gewicht: 1,421 kg
Artikel-ID: 101101604
Über den Autor
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.
Inhaltsverzeichnis
ACKNOWLEDGMENTS VI
INTRODUCTION 1

Rice 8
Noodles 50
Stocks and Soups 72
Fresh from the Market 90
The Well-Stocked Pantry 128
Mostly Soy 154
Tsukemono 190
Desserts 222

A GUIDE TO THE KANSHA KITCHEN 241
A CATALOG OF TOOLS AND TECHNIQUES 241
A CATALOG OF INGREDIENTS 253
INDEX 286
Details
Erscheinungsjahr: 2010
Genre: Importe, Kochen & Backen
Rubrik: Essen & Trinken
Thema: Länderküchen
Medium: Buch
Inhalt: 304 S.
40 4-Colour Photographs
ISBN-13: 9781580089555
ISBN-10: 1580089550
Sprache: Englisch
Einband: Gebunden
Autor: Andoh, Elizabeth
Hersteller: Clarkson Potter/Ten Speed
Verantwortliche Person für die EU: Petersen Buchimport GmbH, Vertrieb, Weidestraße 122 a, D-22083 Hamburg, gpsr@petersen-buchimport.com
Maße: 250 x 253 x 33 mm
Von/Mit: Elizabeth Andoh
Erscheinungsdatum: 19.10.2010
Gewicht: 1,421 kg
Artikel-ID: 101101604
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