Bøger af Danny Chu

Shojin ryori is the art of Japanese vegetarian cuisine that originated from the Japanese Zen temples, and 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 dishes such as: shiso riceginger riceudon noodles with sesamedaikon rollsganmodoki (tofu fritters)soy milk jelly with tomato and edamameyurine citrus ballslotus root dumplingsmochi ballswatermelon jellyDanny is also the author of Living Shojin Ryori, where he shares even more ideas for simple, healthful, and satisfying everyday meals.

Simple, healthful and vegetarian, shojin ryori originated from Japanese Zen temples and is beloved today for its exquisite flavors, creativity and regard for ingredient, provenance and beauty.Following the success of his other cookbook, Shojin Ryori: Mindful Japanese Vegetarian Cooking, chef Danny Chu of Enso Kitchen demonstrates once again the versatility and sophistication of the cuisine with dishes such as: spinach yuba makichawanmushi kabochayurine tempuraburdock root teriyakigoma dofu (sesame tofu)barley miso souppickled daikonchestnut wagashiWith 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.