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Title Shojin Ryori: The Art of Japanese Vegetarian Cuisine  
ISBN 9789814779807
Imprint Marshall Cavendish Cuisine
 
Author(s)
Chef Danny Chu
 
Specifications 255 x 190 mm (P) / 168 pp / PB (flexi cover)
 
Publication Date Sep-2017
 
Target Audience General
Price (SGD) SGD 36.00 BUY NOW
 
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About the 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.  

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 and The Peak magazines, as well as The Business Times and Channel News Asia. Although Shojin Ryori is Danny’s first cookbook, it has since won Best in the World in the Gourmand World Cookbook Awards under the category of Best Japanese Cuisine Book in 2015. Currently based in Taiwan, Danny hopes to share more of his shojin cooking through cooking sessions and subsequent cookbooks
   
 
  
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