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Just Enough

Vegan Recipes and Stories from Japan's Buddhist Temples
Paperback Book
Publisher: 
New World Library
 | 
June, 2019
ISBN:
9781608685820
In stock now: 
3
$25.00 CAD
Banyen's Description: 

Ordained as a Buddhist nun in Japan, Greenwood was attracted to Zen’s all-encompassing approach to life and how to live it, the way it did not shy away from the big questions about life’s meaning, and the profoundly simple way it suggests one view the moment, reality, the now.

At the monastery, she also discovered a particular affinity for working in the kitchen, especially the practice of using whatever was at hand to create delicious, satisfying meals. The result of her years working in monastery kitchens, this book is based on the philosophy of oryoki, or just enough. From perfect rice, potatoes, and broths; to hearty stews, colorful stir-fry dishes, hot and cold noodles, and delicate sorbets, Greenwood shows food to be a direct, daily way to understand Zen practice—and live life directly and beautifully. With eloquent prose, she takes readers into monasteries and markets, messy kitchens and four a.m. meditation rooms and offers food for thought that nourishes and delights body, mind, and spirit. Original black-and-white drawings enhance the evocative narrative and illustrate the recipes.

This book is about balance, about discovering what is just enough—in cooking and in life. It is about the process, poetry, and meaning of food.

It’s a refreshing transmission—and includes a glossary listing of common Japanese ingredients, useful equipment, and popular Japanese cooking techniques.

Publisher’s Description: 

When the author was twenty-two and fresh out of college, she found her way to a Buddhist monastery in Japan and was ordained as a Buddhist nun. Greenwood was attracted to Zens all-encompassing approach to life and how to live it, the way it did not shy away from the big questions about lifes meaning, and the radically simple yet profound way it suggests one view the moment, reality, the now. At the monastery, she also discovered a particular affinity for working in the kitchen, especially the practice of using what was at hand to create delicious, satisfying meals even when what was at hand was bamboo. The result of her years working in monastery kitchens, this book is based on the philosophy oforyoki, or just enough. From perfect rice, potatoes, and broths; to hearty stews, colorful stir-fry dishes, hot and cold noodles, and delicate sorbets, 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 four a.m. meditation rooms and offers food for thought that nourishes and delights body, mind, and spirit.

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