Shojin ryori : the art of Japanese vegetarian cuisine
Chu, Danny2014
Book
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.
Main title:
Shojin ryori : the art of Japanese vegetarian cuisine / Danny Chu ; editor, Lydia Leong.
Author:
Imprint:
Singapore : Marshall Cavendish Cuisine, [2014]Singapore : Marshall Cavendish Cuisine, [2014]©2014.
Collation:
167 pages : color illustrations ; 27 cm.
ISBN:
97898145162809814516287
Dewey class:
641.5952
LC class:
TX724.5.J3
Language:
English
BRN:
147838
| Location | Collection | Call number | Status/Desc |
|---|---|---|---|
| Kathleen Syme Carlton | -Food and Drink | FOOD 641.5952 CHU | Available |