Both a cookbook and an introduction to the practice of American Zen Buddhism, Three Bowls is a distinctive collection of vegetarian recipes from Seppo Ed Farrey, the tenzo (chef) of the Dai... read more »

A comprehensive and authoritative guide to the healing powers of Japanese foods, this book includes an in-depth look at over seventeen traditional ingredients, including miso, shiitake, toasted... read more »

Tassajara Zen Mountain Center, the legendary Buddhist monastery set deep in California's Ventana Wilderness, is famous for its healthy gourmet vegetarian cuisine. Guests are known to rave about one... read more »

This cookbook includes low-fat vegetarian recipes for main dishes, soups, breads, and desserts as well as compositions from American Zen monks—those who were head cooks and those who assisted.... read more »

If the food of a culture has a pulse, in Japan that pulse would be called washoku. It's a set of principles in fives that takes into account color, taste, ways of preparing food, the diner's... read more »

In a friendly and informal style, Ed Brown presents the recipes that have made the kitchen at the Tassajara Zen Center famous for more than thirty years. "Ordinary food for ordinary people" is the... read more »

Packed with 101 full-color recipes, this slim volume is the perfect introduction to Japanese pickling. Traditionally, many favorite Japanese pickling techniques take days or months. In this book,... read more »

Japanese and vegetarian food expert Miyoko Nishimoto Schinner presents traditional Japanese dishes and regional specialties from Kyusju in the south to Hokkaido in the north. She draws from a... read more »

This book offers an elegant way to enjoy delicious, healthy food on the run. Includes more than 40 main dish recipes and step-by-step... read more »