More about the book
Simple, healthful and vegetarian, shojin ryori originated from Japanese Zen temples and is beloved today for its exquisite flavours, creativity and regard for ingredient, provenance and beauty.Following the success of his previous book, Shojin Ryori: The Art of Japanese Vegetarian Cuisine, chef Danny Chu of Enso Kitchen demonstrates once again the versatility and sophistication of the cuisine.With clearly written step-by-step instructions and insightful cooking tips, he brings the bounties of each season to the home kitchen and shows how satisfying, everyday meals can be made with ease, elegance and pleasure.
Book purchase
Living Shojin Ryori, Danny Chu
- Language
- Released
- 2018
We’ll email you as soon as we track it down.
Payment methods
We’re missing your review here.