by Elizabeth Andoh
Editor: Random House USA Inc
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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 turn nature’s generosity into wonderful food.The spirit of kansha, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally, solidly and aesthetically satisfying meals to avoid waste, save energy, and preserve our natural resources.In these pages, with kansha as credo, Japan’s culinary authority Elizabeth Andoh offers over 100 carefully designed vegan recipesShe picked classics from the shōjin ryōri, or Buddhist temple of cuisine (Sesame Pudding Cream, Eel Glacé that resemble each other); collected the essentials of macrobiotic cuisine (Hand Pressed Grilled Brown Rice with Hijiki, Robuste Miso); a selection of dishes rooted in history (Poêle-Tofu BrAndoh invites you to practice kansha in your own kitchen, and she takes pleasure in demonstrating how -nothing gets lost in the kansha kitchenIn particular satisfy example, it transforms every part of a single daikon-from the tapered end of the tuft of greenery, including the peelings that most cooks would simply compost–into a table of delicious tasty dishesDecades of life immersed in Japanese culture and his years of culinary training have given Andoh a unique platform to teachShe shares her deep knowledge of cooking in two parts, A Guide to Kansha CuisineIn the first section, she explains basic cutting techniques, cooking methods and equipment that will help you enhance flavor, waste disposal, and speed to meal preparation.In the second, Andoh demystifies the ingredients that are staples in Japanese pantry, but maybe for you; they will boost your kitchen repertoir-vegetarian or omnivore- toward new heights
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