"Machiko Chiba's microwave cook pot, the Cook-Zen, will change the way you cook ... In 'The Cook-Zen Way to Eat', the follow-up to 'The Cook-Zen Cookbook', author Machiko Chiba has returned with even more incredible recipes made in minutes ..."--Front flap

"...presents easily prepared, delectable vegetarian dishes that provide a low-calorie, low-fat accent to any Western meal"-- Jacket.

This modern-day commentary on Dogen’s Instructions for a Zen Cook reveals how everyday activities—like cooking—can be incorporated into our spiritual practice In the thirteenth century, Zen master Dogen—perhaps the most significant of all Japanese philosophers, and the founder of the Japanese Soto Zen sect—wrote a practical manual of Instructions for the Zen Cook. In drawing parallels between preparing meals for the Zen monastery and spiritual training, he reveals far more than simply the rules and manners of the Zen kitchen; he teaches us how to "cook," or refine our lives. In this volume Kosho Uchiyama Roshi undertakes the task of elucidating Dogen's text for the benefit of modern-day readers of Zen. Taken together, his translation and commentary truly constitute a "cookbook for life," one that shows us how to live with an unbiased mind in the midst of our workaday world.

From Cherry Blossom Rice Cakes to Mochi Dusted with Green Soy-bean Flour, home cooks will be transported by the recipes in Machiko Chiba's latest cookbook devoted to Japanese sweets known as wagashi. Traditionally served as part of the tea ceremony, wagashi are finding a place in contemporary cuisines as light, beautifully crafted, elegant desserts. Now, with her easy-to-follow instructions and the patented Cook-Zen microwave pot, anyone can make wagashi in minutes.

"Pancakes are a luxury, like smoking marijuana or having sex. That’s why I came up with the names Ho Cakes and Slutty Cakes. These are extra decadent, but in a way, every pancake is a Ho Cake.” Thus speaks Kenny Shopsin, legendary (and legendarily eccentric, ill-tempered, and lovable) chef and owner of the Greenwich Village restaurant (and institution), Shopsin’s, which has been in existence since 1971. Kenny has finally put together his 900-plus-item menu and his unique philosophy—imagine Elizabeth David crossed with Richard Pryor—to create Eat Me, the most profound and profane cookbook you’ll ever read. His rants—on everything from how the customer is not always right to the art of griddling; from how to run a small, ethical, and humane business to how we all should learn to cook in a Goodnight Moon world where everything you need is already in your own home and head—will leave you stunned or laughing or hungry. Or all of the above. With more than 120 recipes including such perfect comfort foods as High School Hot Turkey Sandwiches, Cuban Bean Polenta Melt, and Cornmeal-Fried Green Tomatoes with Comeback Sauce, plus the best soups, egg dishes, and hamburgers you’ve ever eaten, Eat Me is White Trash Cooking for the twenty-first century, as unforgettable and mind-boggling as its author.

Learn how to cook healthy, delicious Japanese recipes at home, and discover Zen philosophies to guide you and your family to healthier, more enjoyable meal times. Your new family favorites will soon include delicious dishes such as: Teriyaki Pork and Mushroom Rolls, Tantan Chicken Nabe, Spring Rain Noodle Salad with Spinach and Shiitake, Wagyu with Autumn Leaf Daikon and Sashimi Salad. As so many of us have discovered, it's hard not to fall in love with the Japanese style of eating that has long been based in the traditional wisdoms of the culture. And it is proven that the Japanese are among the healthiest, longest-living people on earth. In The Zen Kitchen, Adam Liaw has created a stunningly photographed guide to easy Japanese recipes that you and your family will love, and combined them with the wisdom of the East to show a whole new healthy way of eating and enjoying food.

Fresh out of college, Gesshin Claire Greenwood found her way to a Buddhist monastery in Japan and was ordained as a Buddhist nun. Zen appealed to Greenwood because of its all-encompassing approach to life and how to live it, its willingness to face life’s big questions, and its radically simple yet profound emphasis on presence, reality, the now. At the monastery, she also discovered an affinity for working in the kitchen, especially the practice of creating delicious, satisfying meals using whatever was at hand — even when what was at hand was bamboo. Based on the philosophy of oryoki, or “just enough,” this book combines stories with recipes. From perfect rice, potatoes, and broths to hearty stews, colorful stir-fries, hot and cold noodles, and delicate sorbet, Greenwood shows food to be a direct, daily way to understand Zen practice. With eloquent prose, she takes readers into monasteries and markets, messy kitchens and predawn meditation rooms, and offers food for thought that nourishes and delights body, mind, and spirit.

Winner of the prestigious James Beard Award, this cookbook is geared to the eating habits of a new generation for whom the "grazing craze" has become a way of life. of color photos. Line drawings throughout.

In this book, Buddhist temple priest and chef Koyu Iinuma shares the simple and delicious plant-based meals he prepares in the kitchens of Fukushoji temple in Yokohama, Japan. The 73 recipes showcased in Zen Vegan Food are incredibly beautiful and tasty, while also being nutritious, sustainable and ethically responsible. Color photos show the finished dishes, while comprehensive information on Japanese ingredients like seaweed, miso and tofu helps home cooks with shopping and preparation. In this cookbook, readers will find: 28 recipes for vegan congee—the traditional Asian rice porridge dish that is taking the West by storm. These include Congee with Eggplant and Ginger, Soymilk Congee and Congee with Saffron and Chestnuts. A chapter on Japanese-Italian dishes with recipes such as Grilled Turnips with Mustard and Olive Sauce, and Spaghetti with Pesto and Shiitake. Delicious condiments and starters to brighten up any meal, such as Mushroom Miso Paste and Crunchy Kombu Chips. Though we may not typically associate Buddhist monasteries with trendy chefs and temple cafes, a young generation of priests, like Iinuma, is ushering in a new era—one which emphasizes openness in temples and a reconnection to the natural world for ordinary people. Buddhist monastery chefs have been creating delicious vegan dishes for centuries, and Zen Vegan Food offers a modern take full of fun and flavor. For anyone interested in a sustainable, plant-based diet, this book will be a revelation—a new way to eat delicious and varied meals the whole family will enjoy.