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英文版 家庭で楽しむ精進料理 - The Enlightened Kitchen
 
 
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英文版 家庭で楽しむ精進料理 - The Enlightened Kitchen [ハードカバー]

藤井 まり , 浜村 多恵 , リチャード・ジェフリー
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The enlightened kitchen: Fresh Vegetable Dishes from the Temples of Japan The enlightened kitchen: Fresh Vegetable Dishes from the Temples of Japan 5つ星のうち 5.0 (1)
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Nourish body and soul with simple, delicious food from Japan's temples.

The Enlightened Kitchen introduces readers to shojin ryori, the traditional vegetarian cooking of Japan's Buddhist temples. Shojin food, with its emphasis on fresh, seasonal vegetables, staples such as seaweed, grains and tofu, and natural flavorings rather than chemical additives, is a highly nutritious and delicious alternative to the many unhealthy eating habits of Western society. In addition to its health benefits, the preparation and eating of shojin food in Buddhist temples has great spiritual significance. After spending their days in rigorous selfdiscipline, the monks welcome mealtimes as a soothing respite, both for those preparing the food with loving care and for those eating it with
relaxed enjoyment.

Stunning color photographs accompany more than sixty recipes for soups, salads, tofu and bean dishes, vegetables, rice and desserts. The author, Mari Fujii, married to a Buddhist monk and an expert in shojin food for more than twenty years, presents an array of recipes including: Carrot and Mushroom Soymilk Soup, Steamed Pumpkin and Tofu, Beans and Eggplant with Sesame Dressing, Ginger Rice and Banana Tempura. Her step-by-step instructions are easy to follow, and she has made an effort to use ingredients that are readily available in most good supermarkets. Fujii includes a guide to basic cooking techniques used in the preparation of shojin food, an extensive glossary of ingredients and equipment, and fascinating background information on the history and philosophy of shojin ryori. Perfect for vegans, vegetarians and anyone interested in healthful eating, the dishes from The Enlightened Kitchen will warm our hearts, sustain our souls, and fortify us inside and out.

レビュー


"The book is beautifully illustrated and the recipes are mostly simple, quick and easy to follow. Longtime vegetarians, especially those with a macrobiotic background (which in America has seriously deep Japanese roots), will be familiar with many of these ingredients. . . Fujii provides a helpful, illustrated glossary, as well as some basic how-to material for preparing staples." -Associated Press


"Vegetarians, vegans and even lovers of steak teriyaki will find much to savor in this introduction to the quiet wonders of Buddhist temple cuisine, or shojin ryori. ...Tae Hamamura's color photographs are mouth-watering, whether depicting Kenchin Style Vegetable Soup or a simple bowl of Ginger Rice." -Publishers Weekly


"Clean and crisp, this nourishing guide brings a healthy, natural culinary tradition from Japanese temples to the American table. . . . a true antidote to the overindulgent American diet, this is more than a recipe collection--it's a refreshing approach to food that is sure to make you look and feel renewed." -Kirkus Reviews


"Emphasizing natural and healthy ingredients such as fresh seasonal vegetables, and the staples of grains, and tofu, these creations are simple and elegant delights, delicious without undue extravagance. . . . Highly recommended." -Midwest Book Review


"Touting the benefits of vegetarian and vegan diets, The Enlightened Kitchen presents dishes that anyone would love, while the fantastic photographs will tempt even the most die-hard carnivore to at least try the recipes. Knowing that a healthy life-style and long life takes work, this new cookbook espouses good, sensible meals which can encourage weight loss and improve insulin sensitivity. The bonus? The food tastes good.... I'm hooked. I try to eat sensibly and plan to live to be 110! I expect The Enlightened Kitchen to help me meet my objective." -BookLoons.com



登録情報

  • ハードカバー: 108ページ
  • 出版社: 講談社インターナショナル (2005/7/29)
  • 言語: 英語, 英語, 英語
  • ISBN-10: 4770024932
  • ISBN-13: 978-4770024930
  • 発売日: 2005/7/29
  • 商品パッケージの寸法: 25.5 x 20.1 x 1.5 cm
  • おすすめ度: 5つ星のうち 5.0  レビューをすべて見る (1 件のカスタマーレビュー)
  • Amazon ベストセラー商品ランキング: 本 - 810,064位 (本のベストセラーを見る)
  •  カタログ情報、または画像について報告


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The vegetarian food eaten by monks and nuns in Japan's Buddhist temples is known as "shojin ryori," or "shojin cuisine." 最初のページを読む
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1 人中、1人の方が、「このレビューが参考になった」と投票しています。
投稿者 氏井まり
形式:ハードカバー
とてもシンプルですが素材が生きた料理です。

五味、五色、五法の特色があります。

日本の伝統的な食文化がいきています。
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Amazon.com: 5つ星のうち 4.1  16 件のカスタマーレビュー
45 人中、44人の方が、「このレビューが参考になった」と投票しています。
5つ星のうち 5.0 Beautiful, Delicious, Simple, and Elegant 2006/3/31
投稿者 Colleen Patrick-Goudreau, author of The Joy of Vegan Baking and The Vegan Table - (Amazon.com)
形式:ハードカバー
I am lucky enough to live in the San Francisco Bay Area, where "shojin" cuisine (Japanese Buddhist temple cuisine) is served to two wonderful restaurants: Cha Ya and Medicine. I often say "I could live on that cuisine," so when I discovered Fujii's cookbook, I was thrilled. The recipes are so simple but divinely delicious - and of course healthful! Many of the recipes call for only 5 or 7 ingredients, some of which may be unfamiliar at first. But, after your first visit to an Asian grocery or even the Asian aisle of your supermarket, you'll be ready to master this cuisine. As a vegan cooking instructor and a lover of this simple but elegant cuisine, I have prepared many of the dishes in this book and recommend each one as highly as the next. The simplicity is amazing, and the flavors are divine. You'll love this book!
40 人中、37人の方が、「このレビューが参考になった」と投票しています。
5つ星のうち 5.0 Pour the spirit of heaven and earth into every dish 2006/6/18
投稿者 Zack Davisson - (Amazon.com)
形式:ハードカバー
Buddhism being a religion of reincarnation, one of the precepts of cloistered monks is to harm "nothing that flees when chased." After all, that might just be your brother or wife from a past life sizzling in your cookpot. However, even those pursuing enlightenment must eat, and even monks like their food to be varied and tasty, so the spiritually pure tradition of "Shojin Ryori" was born.

Shojin Ryori is a vegan cuisine still served today in the temples of Japan, based on seasonal vegetables that can be grown by the monks. Eating food that follows the flow of nature is considered best for the body and soul, and seasoning is kept light so that the natural flavor of the fresh vegetables can be preserved.

Author Mari Fujii learned the arts of shojin ryori from her husband Sotetsu, who was the Tenzo, or temple cook, during his ten years as a monk. Now a priest at a temple in Kamakura, Sotetsu and Fujii teach shojin ryori to all who wish to learn. With "The Enlightened Kitchen," they have brought this wisdom to a wider audience, allowing all to partake of the healthy, natural and delicious style of cooking.

In seven section, including soups, salads, tofu/beans, vegetables, potatoes/rice/grains, and deserts, Fujii has selected easy-to-make dishes using seasonal vegetables that should be easy to find in any grocery store. The recipes are delightfully simple, and you will be amazed that such great food can come from such little effort. She stays with traditional Japanese vegetables, as well as occasionally incorporating rarities such as avocado and celery to mix things up. The base for most of the sauces is sake, miso paste, sesame oil, rice vinegar and lemon. She has substituted maple syrup for mirin, thinking that mirin might be hard to find in the US, but it is easy enough to swap it back. Not all of the recipes are strictly vegan, as Fujii points out that Chinese and Tibetan Shojin Ryori allow for dairy products, although authentic Japanese does not.

Of the dishes I have made, the "Chestnut Tea Rice" was excellent, as were the "Fried Pumpkin with Peanut Sauce," "Tofu Fried with Almonds," "Sweet Potato and Soybeans with Miso/Lemon Sauce" and "Koyadofu Teriyaki." I am looking forward to exploring all of the recipes, and I have no doubt that they will be equally satisfying.

It is said that those who eat Shojin Ryori fell as if a weight has been lifted off their shoulders. In the modern world where so much processed garbage gets shoveled into our bodies, it is a very pleasant feeling to sit down to a meal that is so completely natural.
17 人中、15人の方が、「このレビューが参考になった」と投票しています。
5つ星のうち 5.0 A cookbook of the traditional fare that has its roots in Japan's Buddhist temples 2005/12/15
投稿者 Midwest Book Review - (Amazon.com)
形式:ハードカバー
Written by the wife of a Buddhist monk who has taught temple cuisine for over twenty years, The Enlightened Kitchen: Fresh Vegetable Dishes From The Temples Of Japan is a cookbook of the traditional fare that has its roots in Japan's Buddhist temples. Emphasizing natural and healthy ingredients such as fresh seasonal vegetables, and the staples of grains, and tofu, these creations are simple and elegant delights, delicious without undue extravagance. All recipes are animal-free, making The Enlightened Kitchen especially ideal for vegetarians and vegans. Full-color photographs throughout and straightforward instructions clearly show the reader how to prepare such mouth- watering delicacies as Shiitake Mushrooms Stuffed with Tofu, Sushi Rolls (prepared entirely without fish), Buckwheat Crepes, Kenchin Style Vegetable Soup, and much more. Highly recommended.
9 人中、8人の方が、「このレビューが参考になった」と投票しています。
5つ星のうち 4.0 vegan-friendly Japanese cuisine. 2012/11/13
投稿者 anonymoose - (Amazon.com)
形式:ハードカバー|Amazonで購入
When I first leafed through this book after purchase, I was underwhelmed - some of the recipes are very similar to one another, and although filled with beautiful pictures, this too reduces the number of recipes in Enlightened Kitchen. Also, the ingredients are so few, and the preparation methods so simple, that I was doubtful as to how flavorful the dishes could ever really be. After sampling the recipes from this book, however, I was happy to be proved wrong on both counts! I've tried around 8 dishes so far, the standouts for me being the fried tofu with almonds (honestly the best fried tofu I've had anywhere), the walnut dressing (makes any steamed/raw veggies addictive), and the seaweed potato patties (very cute and even better when some onion is added). These recipes are deceptively short and simple - the mix of flavors are perfectly balanced in everything I've tried...I wish I lived near a restaurant that offered this kind of food!
The index is useful as well, and due to the presence of several Asian markets in my area I haven't had any trouble obtaining the right ingredients.
My only qualm (hence the 4 stars) is that I wish there were more tasty recipes in this book - the many pictures are beautiful of course, but not the reason I buy cookbooks.
5 人中、5人の方が、「このレビューが参考になった」と投票しています。
5つ星のうち 5.0 My favourite new book! 2008/12/25
投稿者 pepita jobo - (Amazon.com)
形式:ハードカバー
This books embodies the Japanese cuisine: the combination of few ingredients with the appropriate cooking technique (blanching, braising, roasting, deep-frying, poaching, steaming, etc.) to produce exquisite results.

It is beautifully photographed (in full colour) and gives enough detailed instructions so a novice cook can follow them. Please do not be discouraged at first if some ingredients can be difficult to find. Most of the recipes are not labour intensive and require few simple steps and ingredients.

In the short time I've had this book I've made Shiitake Sushi, the Green Beans and Eggplant with Sesame Dressing, Asparagus and Carrots with Walnut Dressing, and the Eggplant Salad with Lemon-Flavored Plum Dressing. Each dish was simple to make and absolutely delicious. All of them were absolutely delightful, a perfect marriage of flavours.

In this book Mari Fujii has made high end Japanese gourmet cuisine accessible. I look forward to making the other 60 recipes, and any other offerings from this author!
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