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Kansha: Japans vegan und vegetarisch feiern... von Andoh, Elizabeth Hardcover-
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Artikelmerkmale
- Artikelzustand
- ISBN
- 9781580089555
- EAN
- 9781580089555
- Book Title
- Kansha : Celebrating Japan's Vegan and Vegetarian Traditions [A Cookbook]
- Item Length
- 9.6 in
- Publisher
- Potter/Ten SPEED/Harmony/Rodale
- Publication Year
- 2010
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 1.1 in
- Genre
- Cooking
- Topic
- Vegetarian, Regional & Ethnic / Japanese, Regional & Ethnic / Asian, Vegan
- Item Width
- 9.8 in
- Item Weight
- 48.7 Oz
- Number of Pages
- 304 Pages
Über dieses Produkt
Product Information
A celebration of Japan's vegan and vegetarian traditions with 100 vegan recipes. Kansha is an expression of gratitude for nature's gifts and the efforts and ingenuity of those who transform nature's bounty into marvelous food. The spirit of kansha , deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve our natural resources. In these pages, with kansha as credo, Japan culinary authority Elizabeth Andoh offers more than 100 carefully crafted vegan recipes. She has culled classics from shojin ryori , or Buddhist temple cuisine (Creamy Sesame Pudding, Glazed Eel Look-Alike); gathered essentials of macrobiotic cooking (Toasted Hand-Pressed Brown Rice with Hijiki, Robust Miso); selected dishes rooted in history (Skillet-Scrambled Tofu with Leafy Greens, Pungent Pickles); and included inventive modern fare (Eggplant Sushi, Tofu-Tofu Burgers). Decades of living immersed in Japanese culture and years of culinary training have given Andoh a unique platform from which to teach. She explains basic cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate waste, and speed meal preparation. Then she demystifies ingredients that are staples in Japanese pantries that will boost your kitchen repertoire--vegan or omnivore--to new heights.
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
1580089550
ISBN-13
9781580089555
eBay Product ID (ePID)
81830229
Product Key Features
Book Title
Kansha : Celebrating Japan's Vegan and Vegetarian Traditions [A Cookbook]
Format
Hardcover
Language
English
Topic
Vegetarian, Regional & Ethnic / Japanese, Regional & Ethnic / Asian, Vegan
Publication Year
2010
Illustrator
Yes
Genre
Cooking
Number of Pages
304 Pages
Dimensions
Item Length
9.6 in
Item Height
1.1 in
Item Width
9.8 in
Item Weight
48.7 Oz
Additional Product Features
Intended Audience
Trade
Lc Classification Number
Tx724.5.J3a525 2010
Reviews
"Because of the lack of books available on this topic, this will be much appreciated not only by vegetarians, vegans, and Japanese food enthusiasts but by any adventurous cook looking for a distinctive perspective on fresh, healthy food. Highly recommended, especially for vegetarians, vegans, and those interested in green living." -Library Journal, STARRED REVIEW, 9/15/10 "Kansha is a beautiful collection of gentle, thrifty recipes, and a fascinating introduction to Japanese vegetarian cooking. Elizabeth Andoh writes with authority and an infectious love of Japan and its culinary traditions." -Fuchsia Dunlop, author of Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China "What a fresh and deeply informative book. The recipes are beguiling, and at last I can make sense out of Japanese ingredients I've long found mystifying. But I especially love the sensibility of Kansha, an approach to life and to food that feels so right. By all means, don't skip the introduction of this wonderful new book from Elizabeth Andoh." -Deborah Madison, author of Vegetarian Cooking for Everyone and Seasonal Fruit Desserts "It is with deep appreciation and utmost joy that I welcome the arrival of Kansha. So much more than just a recipe compendium, this gorgeous work serves as an exquisite, thoroughly detailed, careful, and caring guide to the people, culture, and cuisine of Japan. Working through Elizabeth's dishes, I felt lovingly guided and nurtured, expertly instructed, and, finally, deliciously nourished. Kansha is clearly the work of a lifetime of passionate study, and a wonderful gift for every cook and appreciator of Japanese cuisine. I am so very grateful for it." -Michael Romano, chef, author, and President of Culinary Development, Union Square Hospitality Group "Andoh is at once lyrical and meticulous, taking the reader effortlessly from the profundities of Japanese culinary philosophy to practical and novel culinary techniques. Not just for vegans and vegetarians, Kansha is a veritable treasure trove for transforming even the humblest of vegetables into delicacies, and for exploring the full potential of rice, noodles, and tofu." -Rachel Laudan, food historian and author of The Food of Paradise: Exploring Hawaii's Culinary Heritage "I haven't been so excited about a new cookbook in years. Andoh's book, Kansha, has stirred me so-I cannot wait to get cooking. From premise to practice, Andoh's personal lessons to the cook are engaging and valuable. Even people who have never been to Japan will relish the vegetable dishes and enjoy the stimulation, authority, and, above all, the array of Japanese dishes Kansha provides. For Japan hands like me, who've missed the pickles, sesame tofu, and soy skin delicacies, it is as though the teacher we've wanted is by our side, showing us we can make these foods from scratch ourselves, far from Japan. Kansha means appreciation, and Andoh has my undying gratitude." -Merry White, professor of food anthropology at Boston University, "In a world of meatless Mondays, how does a sanctimonious foodie keep a leg up? Tokyo-based chef Elizabeth Andoh'sKanshais a good place to start. Her recipes for creamy leek soup, sour soy-pickled ramps, and brown sugar ice are authentically Japanese and tasty enough for carnivores." -DailyCandy, The Best New Fall Cookbooks, 11/12/10 "Because of the lack of books available on this topic, this will be much appreciated not only by vegetarians, vegans, and Japanese food enthusiasts but by any adventurous cook looking for a distinctive perspective on fresh, healthy food. Highly recommended, especially for vegetarians, vegans, and those interested in green living." -Library Journal, STARRED REVIEW, 9/15/10 "Kanshais a beautiful collection of gentle, thrifty recipes, and a fascinating introduction to Japanese vegetarian cooking. Elizabeth Andoh writes with authority and an infectious love of Japan and its culinary traditions." -Fuchsia Dunlop, author ofShark's FinandSichuan Pepper: A Sweet-Sour Memoir of Eating in China "What a fresh and deeply informative book. The recipes are beguiling, and at last I can make sense out of Japanese ingredients I've long found mystifying. But I especially love the sensibility ofKansha, an approach to life and to food that feels so right. By all means, don't skip the introduction of this wonderful new book from Elizabeth Andoh." -Deborah Madison, author ofVegetarian Cooking for EveryoneandSeasonal Fruit Desserts "It is with deep appreciation and utmost joy that I welcome the arrival ofKansha. So much more than just a recipe compendium, this gorgeous work serves as an exquisite, thoroughly detailed, careful, and caring guide to the people, culture, and cuisine of Japan. Working through Elizabeth's dishes, I felt lovingly guided and nurtured, expertly instructed, and, finally, deliciously nourished.Kanshais clearly the work of a lifetime of passionate study, and a wonderful gift for every cook and appreciator of Japanese cuisine. I am so very grateful for it." -Michael Romano, chef, author, and President of Culinary Development, Union Square Hospitality Group "Andoh is at once lyrical and meticulous, taking the reader effortlessly from the profundities of Japanese culinary philosophy to practical and novel culinary techniques. Not just for vegans and vegetarians,Kanshais a veritable treasure trove for transforming even the humblest of vegetables into delicacies, and for exploring the full potential of rice, noodles, and tofu." -Rachel Laudan, food historian and author ofThe Food of Paradise: Exploring Hawaii's Culinary Heritage "I haven't been so excited about a new cookbook in years. Andoh's book,Kansha, has stirred me so-I cannot wait to get cooking. From premise to practice, Andoh's personal lessons to the cook are engaging and valuable. Even people who have never been to Japan will relish the vegetable dishes and enjoy the stimulation, authority, and, above all, the array of Japanese dishesKanshaprovides. For Japan hands like me, who've missed the pickles, sesame tofu, and soy skin delicacies, it is as though the teacher we've wanted is by our side, showing us we can make these foods from scratch ourselves, far from Japan.Kanshameans appreciation, and Andoh has my undying gratitude." -Merry White, professor of food anthropology at Boston University, "Kansha brings the abundance of possibilities plant foods offer into focus without dwelling on the absence of others, a more delicate, embracing approach. I've come away from this book with the feeling that Kansha, both the book and the word, embody a spirit that moves more from the heart and less from the brain. Above all it expresses grace. I was thinking of grace as in gracefulness, but it could also mean grace as in a state of grace, of gratitude, of giving thanks. This approach to vegan and vegetarian food involves a deep and subtle shift away from how we might usually approach dietary limits and choices." -DeborahMadison.com, 12/7/10 "Kansha is a large, lavish book, beautifully packaged and packed with foolproof recipes. More than that, though, it is a detailed compendium of Japanese food culture, making it the perfect gift for anyone interested in cooking and eating, irrespective of whether or not they are vegetarian." -The Japan Times, 12/2/10 "What's the vegetable equivalent of butcher's nose-to-tail, the meatless version of everything-but-the-squeal? In her latest cookbook, Kansha, Elizabeth Andoh explores the conceptichi motsu zen shoku (one food, used entirely), a Japanese vegan philosophy that means using every last bit of vegetables from frond-to-root. . . . Kansha is both a book and a concept worth exploring." -GOOD.com, 12/1/10 "Andoh is one of the premier writers of Japanese cuisine and she explains the philosophy behind the thoughtful and considered food choices the Japanese make." -FoxNews.com, The Fox Foodie: Sixteen Sweet Cookbooks, 11/30/10 "In a world of meatless Mondays, how does a sanctimonious foodie keep a leg up? Tokyo-based chef Elizabeth Andoh's Kansha is a good place to start. Her recipes for creamy leek soup, sour soy-pickled ramps, and brown sugar ice are authentically Japanese and tasty enough for carnivores." -DailyCandy, The Best New Fall Cookbooks, 11/12/10 " Because of the lack of books available on this topic, this will be much appreciated not only by vegetarians, vegans, and Japanese food enthusiasts but by any adventurous cook looking for a distinctive perspective on fresh, healthy food. Highly recommended, especially for vegetarians, vegans, and those interested in green living." -Library Journal, STARRED REVIEW, 9/15/10 " Kansha is a beautiful collection of gentle, thrifty recipes, and a fascinating introduction to Japanese vegetarian cooking. Elizabeth Andoh writes with authority and an infectious love of Japan and its culinary traditions." -Fuchsia Dunlop, author of Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China "What a fresh and deeply informative book. The recipes are beguiling, and at last I can make sense out of Japanese ingredients I've long found mystifying. But I especially love the sensibility of Kansha , an approach to life and to food that feels so right. By all means, don't skip the introduction of this wonderful new book from Elizabeth Andoh." -Deborah Madison, author of Vegetarian Cooking for Everyone and Seasonal Fruit Desserts "It is with deep appreciation and utmost joy that I welcome the arrival of Kansha . So much more than just a recipe compendium, this gorgeous work serves as an exquisite, thoroughly detailed, careful, and caring guide to the people, culture, and cuisine of Japan. Working through Elizabeth's dishes, I felt lovingly guided and nurtured, expertly instructed, and, finally, deliciously nourished. Kansha is clearly the work of a lifetime of passionate study, and a wonderful gift for every cook and appreciator of Japanese cuisine. I am so very grateful for it." -Michael Romano, chef, author, and President of Culinary Develop, "Kanshais a beautiful collection of gentle, thrifty recipes, and a fascinating introduction to Japanese vegetarian cooking. Elizabeth Andoh writes with authority and an infectious love of Japan and its culinary traditions." -Fuchsia Dunlop, author ofShark's FinandSichuan Pepper: A Sweet-Sour Memoir of Eating in China "What a fresh and deeply informative book. The recipes are beguiling, and at last I can make sense out of Japanese ingredients I've long found mystifying. But I especially love the sensibility ofKansha, an approach to life and to food that feels so right. By all means, don't skip the introduction of this wonderful new book from Elizabeth Andoh." -Deborah Madison, author ofVegetarian Cooking for EveryoneandSeasonal Fruit Desserts "It is with deep appreciation and utmost joy that I welcome the arrival ofKansha. So much more than just a recipe compendium, this gorgeous work serves as an exquisite, thoroughly detailed, careful, and caring guide to the people, culture, and cuisine of Japan. Working through Elizabeth's dishes, I felt lovingly guided and nurtured, expertly instructed, and, finally, deliciously nourished.Kanshais clearly the work of a lifetime of passionate study, and a wonderful gift for every cook and appreciator of Japanese cuisine. I am so very grateful for it." -Michael Romano, chef, author, and President of Culinary Development, Union Square Hospitality Group "Andoh is at once lyrical and meticulous, taking the reader effortlessly from the profundities of Japanese culinary philosophy to practical and novel culinary techniques. Not just for vegans and vegetarians,Kanshais a veritable treasure trove for transforming even the humblest of vegetables into delicacies, and for exploring the full potential of rice, noodles, and tofu." -Rachel Laudan, food historian and author ofThe Food of Paradise: Exploring Hawaii's Culinary Heritage "I haven't been so excited about a new cookbook in years. Andoh's book,Kansha, has stirred me so-I cannot wait to get cooking. From premise to practice, Andoh's personal lessons to the cook are engaging and valuable. Even people who have never been to Japan will relish the vegetable dishes and enjoy the stimulation, authority, and, above all, the array of Japanese dishesKanshaprovides. For Japan hands like me, who've missed the pickles, sesame tofu, and soy skin delicacies, it is as though the teacher we've wanted is by our side, showing us we can make these foods from scratch ourselves, far from Japan.Kanshameans appreciation, and Andoh has my undying gratitude." -Merry White, professor of food anthropology at Boston University
Table of Content
ACKNOWLEDGMENTS VI INTRODUCTION 1 Rice 8 Noodles 50 Stocks and Soups 72 Fresh from the Market 90 The Well-Stocked Pantry 128 Mostly Soy 154 Tsukemono 190 Desserts 222 A GUIDE TO THE KANSHA KITCHEN 241 A CATALOG OF TOOLS AND TECHNIQUES 241 A CATALOG OF INGREDIENTS 253 INDEX 286
Copyright Date
2010
Lccn
2010-021768
Dewey Decimal
641.5952
Dewey Edition
22
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