Description
The author introduces a 100 or so vegetarian recipes with charming stories and poems about where they came from, suggestions for how and when to serve them, and precise instructions for making them perfectly.
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This revised edition features 35 new recipes (and more than 150 recipes in all) from the famed kitchen of the Zen Mountain Center. Spicy Cashew Tomato Soup, Gingerbread Pancakes, Tofu Smoothies, Mint Chutney, and - among the six new desserts - Melon Balls in Lemon Ginger Syrup and Mocha Cake with Mocha Icing are only a few of Ed Brown's new combinations of the freshest vegetarian ingredients. Updated photographs of Tassajara in all its beauty; simple, cheerful drawings; and the author's friendly comments and Zen poetry will all enchance the joy of cooking.
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