[.ca] 3 Bowls: Vegetarian Recipes from an American Zen ... (ISBN 039597707X)

From Amazon.com:
Both a cookbook and an introduction to the practice of American Zen Buddhism, Three Bowls is a distinctive collection of vegetarian recipes from Seppo Ed Farrey, the tenzo (chef) of the Dai Bosatsu Zendo, a traditional Zen Buddhist monastery in New York State. Each day, Farrey must create precisely timed meals for a hundred people using a limited range of ingredients; despite these demands, his dishes are substantial, never dull, and often inspired. "Three bowls" refers to the monastic way of eating from a large, a medium, and a small bowl. The largest bowl is customarily filled with a grain-based dish such as Spicy Rice Bake with Black-Eyed Peas, Collard Greens, and Sweet Potato. The medium bowl typically holds a protein-rich, flavorful stew, such as Almond Thai Curry, an aromatic blend of potatoes, tofu, carrots, and spices. Salads or vegetable side dishes are served in the smallest bowl, and these dishes can be especially enticing, with such examples as greens with tangy Red Grape Dressing or green beans stir-fried with the zest and juice of an orange. Since food provides the only sensory relief to the relentless routine of the day, the occasional dessert is usually extraordinary, such as the Samsara Cheesecake, a rich and dense blend of cream cheese and ricotta sweetened with honey and maple syrup. Descriptions of life at the monastery and lucid explanations of Zen practice are interspersed throughout Three Bowls. Moving and centering, they offer as much nourishment and inspiration as the food in this lovingly created book.

One that gets used the most:
I was fortunate enough to take a cooking class from Seppo Ed Farrey and it was a marvelous experience. I bought this cookbook right after class. From something as simply delicious as Rosemary Cider to something as delightful as Lemon Cilantro Vegetable Soup I can always find something to soothe and satisfy in this book. I have given it as a gift to friends and family and all enjoy it. Seppo Ed Farrey is an excellent teacher who is very sincere about mindful cooking. This will always be one of the basics in my kitchen.

Love this Cookbook!:
I have a large collection of vegetarian cookbooks and find that this is the one I use the most for its unique, easy to prepare recipes. My entire family has enjoyed the many recipes and, best of all, they taste so great that my children don't even realize they're healthy. Two family favorites are the Sweet Potato-Walnut Burritos and the Banana Pecan Waffles. I find it peacful reading the short, one page stories of life in the monastery wihle preparing the food. It gives me food for thought!

Great Food and Great Heart!:
I don't know if you're supposed to cry when you read a cookbook, but I did. The descriptions of life at the monastery were so moving and engaging I felt like I was there, participating in the simple directness that is Zen buddhism. And then when I made some of the recipes, I understood what Seppo Ed Farrey means when he speaks about mindful cooking. The food was delicious, and rich in a way that almost defies description. The recipes are complex enough to fool the non-vegetarian palate, simple enough for an amateur to prepare, and wholesome and nourishing -- what more could you ask for?! The only natural response to that question would be ANOTHER great cookbook filled with his creative and loving recipes. Seppo, give us more!!!!

Betrayal of Zen:
In the olden days, Zen Monks ate rice with some wheat, pickles and miso soup. Now, in American "Zen", they eat greens with tangy red grape dressing and cheese cake. They even call it samsara cheesecake; samsara being something which all buddhists must overcome. This book encourages a kind of cooking that plays to luxurious tastes, while giving the misleading impression that the food is somehow spiritual. It is just another instance of Zen capitalism.

A wonderful book:
Don't let the tone of the 1 star review mislead you. After cooking with this book for about 3 month and have tried about 1/4 of the recipes from this book, I think I can say, with a certain conviction, that this is a wonderful book. My personal favorites are "Sauteed kale with Soft Tofu", "Roasted Butternut Squash" and "Sauteed Beets and Hijiki", not all all luxurious but, rather, simple and fullfilling food. I also enjoy the excerpts written by Myochi; wonderful glimpses into aspects of Zen practice. In comparison to "A Taste of Heaven and Earth" by Bettina Vitell, also a former Tenzo, this book is much simpler in range but having also cooked with Vitell's book, I think 3 Bowls is the winner for me.