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- 167pages
- 6 heures de lecture
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Shojin Ryoriis 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.
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Shojin Ryori, Danny Chu
- Langue
- Année de publication
- 2014
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- (souple)
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- Titre
- Shojin Ryori
- Langue
- Anglais
- Auteurs
- Danny Chu
- Éditeur
- Marshall Cavendish Cuisine
- Publié
- 2014
- Format
- souple
- Pages
- 167
- ISBN10
- 9814516287
- ISBN13
- 9789814516280
- Séries
- Mots clés
- Nonfiction, Livres de cuisine, Arts culinaires & Gastronomie, Nourriture, Japon, Végétalisme
- Évaluation
- 4,25 sur 5
- Description
- Shojin Ryoriis 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.