Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: The word "kansha" means "appreciation," and there''s much to appreciate with Elizabeth Andoh''s celebration of Japanese vegan and vegetarian traditions. Andoh, who was Gourmet magazine''s Japan correspondent for more than three decades, offers more than 100 recipes, many of them complicated enough for experienced cooks looking for a good challenge. -Portland Oregonian, Best of 2010, 12/21/10 Because any cookbook by Elizabeth Andoh deserves a long, thoughtful look. Her latest, Kansha , is an elegant spread of vegan and vegetarian Japanese dishes, as narrated in her characteristic cultural history discovery tone. -LA Weekly, Squid Ink blog, Top 10 Cookbook And Drink Gift Pairings, 12/14/10 Its great to open up a cookbook and absorb all the years and effort that an author puts into the publication. If youre into Japanese, vegan, or vegetarian cooking, Elizabeth Andohs Kansha should be in your collection. She writes with humor and utmost care because she wants you to understand and appreciate Japanese food traditions. The recipe collection is full of insights that she accumulated during her decades in Japan. . . . Kansha captures the culinary distinctions and artful aspects of Japanese cuisine. The food tastes good too! -Andrea Nguyen, Viet World Kitchen, 2010 Cookbook Picks, 12/11/10 "Kansha brings the abundance of possibilities plant foods offer into focus without dwelling on the absence of others, a more delicate, embracing approach. Ive come away from this book with the feeling that Kansha, both the book and the word, embody a spirit that moves more from the heart and less from the brain. Above all it expresses grace. I was thinking of grace as in gracefulness, but it could also mean grace as in a state of grace, of gratitude, of giving thanks. This approach to vegan and vegetarian food involves a deep and subtle shift away from how we might usually approach dietary limits and choices." -DeborahMadison.com, 12/7/10 Kansha is a large, lavish book, beautifully packaged and packed with foolproof recipes. More than that, though, it is a detailed compendium of Japanese food culture, making it the perfect gift for anyone interested in cooking and eating, irrespective of whether or not they are vegetarian. -The Japan Times, 12/2/10 What''s the vegetable equivalent of butcher''s nose-to-tail, the meatless version of everything-but-the-squeal? In her latest cookbook, Kansha, Elizabeth Andoh explores the concept ichi motsu zen shoku (one food, used entirely), a Japanese vegan philosophy that means using every last bit of vegetables from frond-to-root. . . . Kansha is both a book and a concept worth exploring. -GOOD.com, 12/1/10 "Andoh is one of the premier writers of Japanese cuisine and she explains the philosophy behind the thoughtful and considered food choices the Japanese make." -FoxNews.com, The Fox Foodie: Sixteen Sweet Cookbooks, 11/30/10 "In a world of meatless Mondays, how does a sanctimonious foodie keep a leg up? Tokyo-based chef Elizabeth Andohs Kansha is a good place to start. Her recipes for creamy leek soup, sour soy-pickled ramps, and brown sugar ice are authentically Japanese and tasty enough for carnivores." -DailyCandy, The Best New Fall Cookbooks, 11/12/10 " Because of the lack of books available on this topic, this will be much appreciated not only by vegetarians, vegans, and Japanese food enthusiasts but by any adventurous cook looking for a distinctive perspective on fresh, healthy food. Highly recommended, especially for vegetarians, vegans, and those interested in green living." -Library Journal, STARRED REVIEW, 9/15/10 Kansha is a beautiful collection of gentle, thrifty recipes, and a fascinating introduction to Japanese vegetarian cooking. Elizabeth Andoh writes with authority and an infectious love of Japan and its culinary traditions. -Fuchsia Dunlop, author of Sharks Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China Wha. Bookseller Inventory #
Synopsis: The celebration of Japan’s vegan and vegetarian traditions begins with kansha—appreciation—an expression of gratitude for nature’s gifts and the efforts and ingenuity of those who transform nature’s bounty into marvelous food. The spirit of kansha, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve our natural resources.
In these pages, with kansha as credo, Japan culinary authority Elizabeth Andoh offers more than 100 carefully crafted vegan recipes. She has culled classics from shōjin ryōri, or Buddhist temple cuisine (Creamy Sesame Pudding, Glazed Eel Look-Alike); gathered essentials of macrobiotic cooking (Toasted Hand-Pressed Brown Rice with Hijiki, Robust Miso); selected dishes rooted in history (Skillet-Scrambled Tofu with Leafy Greens, Pungent Pickles); and included inventive modern fare (Eggplant Sushi, Tōfu-Tōfu Burgers).
Andoh invites you to practice kansha in your own cooking, and she delights in demonstrating how “nothing goes to waste in the kansha kitchen.” In one especially satisfying example, she transforms each part of a single daikon—from the tapered tip to the tuft of greens, including the peels that most cooks would simply compost—into an array of wholesome, flavorful dishes.
Decades of living immersed in Japanese culture and years of culinary training have given Andoh a unique platform from which to teach. She shares her deep knowledge of the cuisine in the two-part A Guide to the Kansha Kitchen. In the first section, she explains basic cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate waste, and speed meal preparation. In the second, Andoh demystifies ingredients that are staples in Japanese pantries, but may be new to you; they will boost your kitchen repertoire—vegan or omnivore—to new heights.
Stunning images by award-winning photographer Leigh Beisch complete Kansha, a pioneering volume sure to inspire as it instructs.
About the Author: ELIZABETH ANDOH is the American authority on Japanese cuisine. She has made Japan her home since 1967 and divides her time between Tokyo and Osaka, directing a culinary program called A Taste of Culture. Her book Washoku won the 2006 IACP Jane Grigson award for distinguished scholarship in food writing and was nominated for a James Beard Award.
Book Condition: New
Book Description Ten Speed Press, 2010. Hardcover. Condition: Good. Item may show signs of shelf wear. Pages may include limited notes and highlighting. Includes supplemental or companion materials if applicable. Access codes may or may not work. Connecting readers since 1972. Customer service is our top priority. Seller Inventory # S_215337515
Book Description Ten Speed Press, 2010. Hardcover. Condition: Good. Item may show signs of shelf wear. Pages may include limited notes and highlighting. Includes supplemental or companion materials if applicable. Access codes may or may not work. Connecting readers since 1972. Customer service is our top priority. Seller Inventory # S_216299211
Book Description Ten Speed Press, 2010. Hardcover. Condition: Good. Item may show signs of shelf wear. Pages may include limited notes and highlighting. Includes supplemental or companion materials if applicable. Access codes may or may not work. Connecting readers since 1972. Customer service is our top priority. Seller Inventory # S_214196886
Book Description Condition: New. Seller Inventory # 9639673-n
Book Description Penguin Random House. Condition: New. Brand New. Seller Inventory # 1580089550
Book Description 2010. HRD. Condition: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Seller Inventory # VR-9781580089555
Book Description 2010. HRD. Condition: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Seller Inventory # IB-9781580089555
Book Description Random House USA Inc, 2010. HRD. Condition: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Seller Inventory # H8-9781580089555
Book Description Ten Speed Press. Hardcover. Condition: New. New copy - Usually dispatched within 2 working days. Seller Inventory # B9781580089555
Book Description Ten Speed Press 10/19/2010, 2010. Hardback or Cased Book. Condition: New. Kansha: Celebrating Japan's Vegan and Vegetarian Traditions. Book. Seller Inventory # BBS-9781580089555