Canivore's delight
I grew up in Wisconsin where every meal had red meat. Yep, that is right, three times a day 21 times a week.
I went to this monastery for 10 days. To be honest I was afraid of having to eat vegitarian. So much so that I smuggled 4 pounds of beef jerky in my pack when I came in.
To my astonishment the meals were good, flavorful, tasty and filling.
So don't laugh at my title. The meals were delighfull
May not be suitable for vegans
The book is very good and have texts between recipes that deserves its own book. It's a nice reading and learning and can give you some insights about zen cooking, but traditional Soto Zen meals are vegan (this is a Rinzai Zen book) so I feel a little awkward about reading "A Zen method to crack a hard boiled egg". The recipes can be easily adapted to a vegan meal, but even so, it could be excluded completely without any loss. Why they insist to see animals as "'food' provider" and why waste 10 liters of water and 10kg of grains to 1 liter of milk or some not healthy eggs? I don't know, maybe neither them.
Zen.
This book not only conveys delicious, simple, vegan friendly, vegetarian recipes but it gives you a small insight into the life of Monastery cooking and living. It puts focus on the flavors of the food, being mindful of where your food was grown, how it is prepared, served, eaten, saved; the whole process.
The book is wonderfully written and you don't feel as if you're reading a cook book or recipe book - it all flows together so seamlessly. The author takes you from the garden where the caretaker is tending it daily to the cook who prepares the food with inspiring mindfulness to the monks who enjoy the final products.
This book helps bring Buddhism to your cutting board in so many ways. This is one of my absolute favorite books about food.
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