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Shojin Ryori: The Art of Japanese Vegetarian Cuisine
By
Danny Chu
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Jump down to see edition details for: Hardcover
Bibliographic Detail
Publisher
Marshall Cavendish Intl
Publication date
November 7, 2014
Pages
167
Binding
Hardcover
Book category
Adult Non-Fiction
ISBN-13
9789814516280
ISBN-10
9814516287
Dimensions
0.50 by 7.50 by 10.25 in.
Weight
1.52 lbs.
Original list price
$38.99
Amazon.com says people who bought this book also bought:
Kyotofu | Washoku | The enlightened kitchen | Donabe | Preserving the Japanese Way | Asian Pickles | Nobu's Vegetarian Cookbook | Three Bowls | Kansha
Kyotofu | Washoku | The enlightened kitchen | Donabe | Preserving the Japanese Way | Asian Pickles | Nobu's Vegetarian Cookbook | Three Bowls | Kansha
Summaries and Reviews
Amazon.com description: Product Description: Shojin ryori is the art of Japanese vegetarian cuisine that originated from the Japanese Zen temples, but is today widely popular all over the world for its healthful and well-balanced meals prepared without meat, fish, eggs or dairy products.
With clearly written step-by-step instructions and insightful cooking tips, chef Danny Chu of Enso Kitchen will show you how to transform simple, readily available ingredients into creative, flavourful and satisfying shojin ryori meals in your home kitchen
With clearly written step-by-step instructions and insightful cooking tips, chef Danny Chu of Enso Kitchen will show you how to transform simple, readily available ingredients into creative, flavourful and satisfying shojin ryori meals in your home kitchen
Editions
Hardcover
The price comparison is for this edition
from Marshall Cavendish Intl (November 7, 2014)
9789814516280 | details & prices | 167 pages | 7.50 × 10.25 × 0.50 in. | 1.52 lbs | List price $38.99
About: Shojin ryori is the art of Japanese vegetarian cuisine that originated from the Japanese Zen temples, but is today widely popular all over the world for its healthful and well-balanced meals prepared without meat, fish, eggs or dairy products.
About: Shojin ryori is the art of Japanese vegetarian cuisine that originated from the Japanese Zen temples, but is today widely popular all over the world for its healthful and well-balanced meals prepared without meat, fish, eggs or dairy products.
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