This book encapsulates a vibrant, contemporary approach to today's Oriental cooking, characterised by fresh, light, healthy, balanced dishes. Although influences from America's West Coast, Japan, China, Korea and south-east Asia are freely fused, the recipes always fall within the parameters of certain guiding principles that are common to Zen Buddhist and Chinese Taoist philosophies. These principles are fully outlined in the introduction and support a healthy, balanced diet.
The 100 recipes include classic dishes in the Zen tradition and exotic East-West dishes, featuring vegetables, fish and white meat. The historic kaiseki ceremony is also described in four seasonal menus. Sample menus for combining the recipes and short interviews with leading proponents of the new Zen cooking round off the book, which is full of superb sculptural food photography.
