- Author : Seppo Ed Farrey
- Author : Nancy O'Hara
- Binding : Paperback
- Dewey Decimal Number : 641.5636
- EAN : 9780395977071
- ISBN : 039597707X
- Is Eligible For Trade In? : Yes
- Label : Houghton Mifflin Harcourt
- List Price : $20.00 (USD)
- Manufacturer : Houghton Mifflin Harcourt
- Number Of Items : 1
- Number Of Pages : 224
- Package Dimensions : 0.70 inches (Height) x 8.10 inches (Length) x 0.90 pounds (Weight) x 8.00 inches (Width)
- Publication Date : 2000-05-16
- Publisher : Houghton Mifflin Harcourt
- Studio : Houghton Mifflin Harcourt
- UPC : 046442977074
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.
- Amazon.com Review
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.
- Product Description
Customer Reviews:
Customers rated 3 Bowls : Vegetarian Recipes from an American Zen Buddhist Monastery 4.5 stars out of 5.0 based on 26 reviews:Canivore's delight
by Tenzo - 2010-01-19
I grew up in Wisconsin where every meal had red meat. Yep, that is right, three times a day 21 times a week. I went to this monastery for 10 days. To be honest I was afraid of having to eat vegitarian. So much so that I smuggled 4 pounds of beef jerky in my pack when I came in. To my astonishment the meals were good, flavorful, tasty and filling. So don't laugh at my title. The meals were delighfullMay not be suitable for vegans
by Anderson Santos Silva (Curitiba, Brazil) - 2008-11-20
The book is very good and have texts between recipes that deserves its own book. It's a nice reading and learning and can give you some insights about zen cooking, but traditional Soto Zen meals are vegan (this is a Rinzai Zen book) so I feel a little awkward about reading "A Zen method to crack a hard boiled egg". The recipes can be easily adapted to a vegan meal, but even so, it could be excluded completely without any loss. Why they insist to see animals as "'food' provider" and why waste 10 liters of water and 10kg of grains to 1 liter of milk or some not healthy eggs? I don't know, maybe neither them.Zen.
by P. Gray (Austin, Tx) - 2008-06-26
This book not only conveys delicious, simple, vegan friendly, vegetarian recipes but it gives you a small insight into the life of Monastery cooking and living. It puts focus on the flavors of the food, being mindful of where your food was grown, how it is prepared, served, eaten, saved; the whole process. The book is wonderfully written and you don't feel as if you're reading a cook book or recipe book - it all flows together so seamlessly. The author takes you from the garden where the caretaker is tending it daily to the cook who prepares the food with inspiring mindfulness to the monks who enjoy the final products. This book helps bring Buddhism to your cutting board in so many ways. This is one of my absolute favorite books about food.veggie is emptiness, emptiness is veggie
by David H. Kline (Santa Clara, California) - 2008-06-13
This is not just a bunch of recipes, though it has some good ones. It's about how to cook and appreciate the cook, the kitchen, the food, and how to take care of everything. No waste, no rush -- being-time is forty elbows -- so read, then roll up your sleeves and begin. Enjoy!Great cookbook!
by Kelly J. Sposito (Ashtabula, OH) - 2008-02-13
Great recipes with mostly simple ingredients. Portions are perfect and instructions are precise and easy to follow.
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