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.

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

"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.

NATIONAL BESTSELLER “When you wake up and you see that the Earth is not just the environment, the Earth is us, you touch the nature of interbeing. And at that moment you can have real communication with the Earth… We have to wake up together. And if we wake up together, then we have a chance. Our way of living our life and planning our future has led us into this situation. And now we need to look deeply to find a way out, not only as individuals, but as a collective, a species.” -- Thich Nhat Hanh We face a potent intersection of crises: ecological destruction, rising inequality, racial injustice, and the lasting impacts of a devastating pandemic. The situation is beyond urgent. To face these challenges, we need to find ways to strengthen our clarity, compassion, and courage to act. Beloved Zen Master Thich Nhat Hanh is blazingly clear: there’s one thing we all have the power to change, which can make all the difference, and that is our mind. Our way of looking, seeing, and thinking determines every choice we make, the everyday actions we take or avoid, how we relate to those we love or oppose, and how we react in a crisis. Mindfulness and the radical insights of Zen meditation can give us the strength and clarity we need to help create a regenerative world in which all life is respected. Filled with Thich Nhat Hanh’s inspiring meditations, Zen stories and experiences from his own activism, as well as commentary from Sister True Dedication, one of his students Zen and the Art of Saving the Planet shows us a new way of seeing and living that can bring healing and harmony to ourselves, our relationships, and the Earth.

Explains how to apply Zen principles to create and maintain loving relationships, outlining thirteen essential practices that offer advice on how to overcome such challenges as miscommunication, insecurity, and jealousy.

"Zen and the Art of Running" shows how to align body and mind for success on-and-off the track.

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.

DeJong draws from Eastern belief systems--especially the element theory in Chinese medicine--and harmoniously balances five pure essentials in his recipes, using baking soda, lemon, olive oil, salt, and white vinegar as the basis for his all-natural cleaning concoctions.