Vegetarian Recipes from an American Zen Buddhist Monastery
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3 BOWLS presents the outstanding vegetarian specialties that draw thousands of visitors each year to Dai Bosatsu Zendo, a traditional Zen monastery in New York's Catskill Mountains. From Sesame Crepes with Portobello Mushrooms in Port Cream Sauce and Spaghetti with Chipotle and Garlic to Coconut-Pecan Carrot Cake with Orange Cream-Cheese Frosting, these recipes are deftly creative, yet all are simple to prepare.
Praise For 3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery…
"This gem of a book, with its delicious recipes, charming and wise reflections, and bold calligraphy, is one to savor and treasure."--Nina Simonds, author of A SPOONFUL OF GINGER and CLASSIC CHINESE CUISINE
Mariner Books, 9780395977071, 272pp.
Publication Date: May 16, 2000
About the Author
Seppo Ed Farrey is the head chef at Dai Bosatsu Zendo, in Livingston Manor, New York.