Shojin Ryori: The Art of Japanese Vegetarian Cuisine
We are pleased to share with you our first published cookbook, Shojin Ryori: The Art of Japanese Vegetarian Cuisine. To view some of the pages, you can click: sample pages. It is available in various countries; namely Singapore, Malaysia, USA, UK, Australia, New Zealand, Japan, Thailand and Philippines.
For more information:
Publisher: Marshall Cavendish International (Asia)
Product Dimensions: 255 mm x 190 mm
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
About the Author
Danny Chu is a former foreign currency trader who left the corporate world and followed his passion to Japan to learn more about shojin ryori, the art of Japanese Zen cuisine. With hard work and unwavering determination, Danny mastered traditional Zen temple cooking and became the first shojin ryori chef in Singapore. He ran Enso Kitchen for several years, delighting both vegetarians and non-vegetarians alike with his creative dishes, and garnered rave reviews from the media, including Wine & Dine, Travel+Leisure, BBC Good Food, Appetite, The Peak, Business Times and Channel News Asia. Today, Danny is based in Taiwan but returns to Singapore every quarter to organise lunch and dinner sessions which are eagerly anticipated and quickly snapped up once bookings open
(a) Sept 2014 :
Available in Singapore and Malaysia:
Major bookstores (Kinokuniya, Times and MPH), NoQ store, BookWeb