Three bowl cookbook

More about the book

This cookbook brings to a Western readership the information needed for buying, cooking and maintaining a healthy, varied and delicious diet based on the sound principles of a Zen monastery kitchen. The food is vegetarian, and the three bowl combinations are nutritionally and aesthetically balanced to satisfy both bodily and spiritual needs. A hundred and twenty seasonal recipes - forty three-bowl menus - are seasoned with Zen stories, haiku and tales of Zen masters. The recipes have been created on the basis of Zen principles, and adapted to appeal to British and European tastes and available foodstuffs. They include Winter Squash Soup, Roasted Vegetable Lasagne, Potato Salad with Rocket and Olives, Pasta with Avocado Sauce, Pan-Fried Risotto with Hot Tomato Sauce, Vegetable Paella, White Beans with Basil and Roasted Fennel.