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Author: Sally Pasley
Publisher: Indiana University Press
ISBN:
Category : Cooking
Languages : en
Pages : 248
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Book Description
Taking full advantage of a rich variety of fresh ingredients, The Tao of Cooking offers the adventurous cook a chance to experiment with 300 meatless recipes from around the world. Divided into 12 chapters, the book includes recipes for entrees, breakfasts, soups, appetizers, side dishes, and pasta and more than 50 recipes for breads and desserts. Menus for complete meals, a glossary of ingredients, and a thorough index contribute to making it one of the most useful and joyful treasures on your cookbook shelf. These superb recipes and menus are from the legendary Tao Restaurant which was operated by the Rudrananda Ashram in Bloomington, Indiana. A vegetarian favorite!
Author: Sally Pasley
Publisher: Indiana University Press
ISBN:
Category : Cooking
Languages : en
Pages : 248
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Book Description
Taking full advantage of a rich variety of fresh ingredients, The Tao of Cooking offers the adventurous cook a chance to experiment with 300 meatless recipes from around the world. Divided into 12 chapters, the book includes recipes for entrees, breakfasts, soups, appetizers, side dishes, and pasta and more than 50 recipes for breads and desserts. Menus for complete meals, a glossary of ingredients, and a thorough index contribute to making it one of the most useful and joyful treasures on your cookbook shelf. These superb recipes and menus are from the legendary Tao Restaurant which was operated by the Rudrananda Ashram in Bloomington, Indiana. A vegetarian favorite!
Author: Richard Craze
Publisher: Sterling Publishing (NY)
ISBN:
Category : Cooking
Languages : en
Pages : 136
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Book Description
Take the key principles from the 3,000-year-old philosophy of Taoism. Combine them with more than 70 delectable recipes, including soups, salads, meat dishes, rice dishes, vegetables, and desserts. Add complete ingredients lists, instructions, cooking times, and "best season to serve" advice. The result: a recipe for better living. As you turn mealtime into a mind-enlightening experience, you will also discover the significant benefits that come from a healthier and more balanced way of being. The Tao of Food is one cookbook that may just change your life!
Author: Chang Po-tuan
Publisher: Shambhala Publications
ISBN: 157062710X
Category : Religion
Languages : en
Pages : 141
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Book Description
Taoist inner alchemy is a collection of theories and practices for transforming the mind and refining the self. The Inner Teachings of Taoism includes a classic of Chinese alchemy known as Four Hundred Words on the Gold Elixir. Written in the eleventh century by a founder of the Complete Reality School, this text is accompanied by the lucid commentary of the nineteenth-century adept Lui I-ming.
Author: Mantak Chia
Publisher: Simon and Schuster
ISBN: 1620557525
Category : Health & Fitness
Languages : en
Pages : 265
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Book Description
Explains how to use your Taoist astrology birth chart as a personal nutritional guide for health, longevity, and organ energy balance • Explores how to help balance your birth chi through your eating habits as well as explaining how foods address your five-element energetic profile • Provides detailed food lists based on ancient Taoist wisdom that reveal their effect on the Yin, Yang, and five-element energies • Shows how your five-element energies outline your life and influence success in relationships and at work We are each born with a unique combination of heavenly and earthly energies defined by the five elements and dictated by the universe at the moment you take your first breath. This “birth chi” can be calculated using the year, month, day, and time of your birth, and it reveals your personal profile of health and emotional strengths and weaknesses as well as the energy cycles you will encounter throughout your life. In this Inner Alchemy astrology nutrition guide, Master Mantak Chia and Christine Harkness-Giles explore how to strengthen your birth chi through your eating habits, revealing which foods will address imbalances in your five-element organ energy profile. The authors explain which organs are connected with each element--fire, earth, metal, water, and wood--and provide detailed food lists based on ancient Taoist wisdom that reveal the energetic temperature, flavor, and organ related to many common foods and superfoods. They emphasize the importance of local, seasonal, and fresh foods and of yin-yang balance for health. The authors illustrate the five elements’ characteristics through sample profiles for celebrities such as Paul McCartney and Meryl Streep, along with Taoist nutritional recommendations based on their charts. The authors also explore how your Inner Alchemy astrology profile determines your life and relationships and explain how Inner Alchemy practices and five-element nutrition can improve all aspects of your life. By eating in line with your personal five-element energetic profile, as part of ancient Inner Alchemy techniques, you can improve health and longevity and strengthen connections with your loved ones and the energies of the cosmos.
Author: Ellen Kanner
Publisher: New World Library
ISBN: 1608681645
Category : Cooking
Languages : en
Pages : 267
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Book Description
What do we turn to for both everyday sustenance and seasonal celebration? Food. Often, though, we're like the hungry ghosts of Taoist lore, eating mindlessly, wandering aimlessly, and wanting more - more than food itself can provide. Ellen Kanner believes that if we put in a little thought and preparation, every meal can feed not only our bodies but our souls and our communities as well. Warm, wicked, and one-of-a-kind, Ellen offers an irreverent approach to bringing reverenceinto daily living - and eating. She presents global vegan recipes that call you to the table, stories that make you stand up and cheer, and gentle nudges that aim to serve up what we're hungry for: a more vital self, more loving and meaningful connections, a nourished and nourishing world, and great food, too. 'Feeding the Hungry Ghost' will challenge you to decide: keep reading or start cooking?
Author: Chen Kaiguo
Publisher: Tuttle Publishing
ISBN: 146290288X
Category : Religion
Languages : en
Pages : 292
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Book Description
This authorized biography of the contemporary Taoist expert Wang Liping (1949 -) tells the true story of his apprenticeship in Taoist wizardry, as well as Taoist principles and secrets of inner transformation. The 18th-generation transmitter of Dragon Gate Taoism, Wang Liping is heir to a tradition of esoteric knowledge and practice accumulated and refined over eleven centuries. This is the first English translation by noted writer Thomas Cleary of the authorized biography by two longtime disciples of this living master of the Dragon Gate branch of the Complete Reality school of Taoism, which integrated Buddhism and Confucianism into a comprehensive new form of Taoism.
Author: Andrea Nguyen
Publisher: Ten Speed Press
ISBN: 1607740257
Category : Cooking
Languages : en
Pages : 242
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Book Description
IACP AWARD FINALIST • More than 90 recipes exploring authentic, ancient fare and modern twists that capture the culinary spirit of East, Southeast, and South Asia, from the James Beard Award–winning author of Vietnamese Food Any Day and Ever-Green Vietnamese From sleek, silken tofu with delicate toppings to piping-hot fried satchels in a robust sauce, tofu provides a versatile canvas for the intricate flavors and textures that Asian and vegetarian cooks have long enjoyed. America has embraced tofu as a healthy, affordable ingredient. And while it has been welcomed into sophisticated mainstream dining, tofu is often hidden in Western guises and in limited applications. In her third intrepid cookbook, celebrated food writer and teacher Andrea Nguyen aims to elevate this time-honored staple to a new place of prominence on every table. There are spectacular favorites from Japan, Korea, Thailand, Singapore, and India, as well as delicious dishes from Taipei, San Francisco, Santa Monica, and New York. Andrea demystifies tofu and interprets traditional Asian cuisine for cooks, sharing compelling personal stories and dispatches from some of the world’s best tofu artisans along the way. For those who want to take their skills to the next level, the tofu tutorial clearly outlines tofu-making technique, encouraging readers to experiment with the unparalleled flavors of homemade varieties. But time-pressed cooks needn’t fear: while a few recipes, such as Silken Tofu and Seasoned Soy Milk Hot Pot, are truly best with homemade tofu, most are terrific with store-bought products. Some traditional dishes combine tofu with meat in brilliant partnerships, such as Spicy Tofu with Beef and Sichuan Peppercorn and Tofu with Kimchi and Pork Belly, but this collection is predominantly vegetarian and vegan, including the pristinely flavored Spiced Tofu and Coconut in Banana Leaf and vibrant Spicy Lemongrass Tofu Salad. And innovations such as Okara Doughnuts reveal tofu’s more playful side. For health- and eco-conscious eaters and home chefs who are inspired to make the journey from bean to curd, Asian Tofu is the perfect guide.
Author: Linda Lau Anusasananan
Publisher: Univ of California Press
ISBN: 0520953444
Category : Cooking
Languages : en
Pages : 312
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Book Description
Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations. Beginning in her grandmother’s kitchen in California, Anusasananan travels to her family’s home in China, and from there fans out to embrace Hakka cooking across the globe—including Hong Kong, Taiwan, Singapore, Malaysia, Canada, Peru, and beyond. More than thirty home cooks and chefs share their experiences of the Hakka diaspora as they contribute over 140 recipes for everyday Chinese comfort food as well as more elaborate festive specialties. This book likens Hakka cooking to a nomadic type of "soul food," or a hearty cooking tradition that responds to a shared history of hardship and oppression. Earthy, honest, and robust, it reflects the diversity of the estimated 75 million Hakka living in China and greater Asia, and in scattered communities around the world—yet still retains a core flavor and technique. Anusasananan’s deep personal connection to the tradition, together with her extensive experience testing and developing recipes, make this book both an intimate journey of discovery and an exciting introduction to a vibrant cuisine.
Author: Stephanie Yuen
Publisher: D & M Publishers
ISBN: 1553658647
Category : Cooking
Languages : en
Pages : 1
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Book Description
While foodies may flock to Vancouver for dumplings and dim sum, they leave having discovered a wealth of world-class Asian dishes, from sushi to sambar, bánh mì to bubble tea. East Meets West celebrates the distinctive dishes from the best of the city's Asian restaurants. Almost one in five of Vancouver's two million residents is ethnically Chinese, as well as many Taiwanese, Japanese, Koreans, Malaysians, Filipinos, Thai, Vietnamese and Indians whose cooking has influenced the local cuisine. This book compiles signature recipes from the city’s best Asian restaurants, showcasing both traditional Asian foods made with Pacific Northwest ingredients and modern classics inspired by Asian flavors and techniques but designed for contemporary diners. A guide to preparing and serving Asian food plus an explanation of specialty ingredients. An overall introduction traces the roots of Asian food in Vancouver, and sidebars describe the hidden gems in the region's distinct culinary neighbourhoods, from Coquitlam's Little Korea to Richmond's Chinatown to Surrey's Little India. Illustrated throughout, this celebration of Asian food presents world-class, flavorful dishes for the home cook.
Author: Bob Flaws
Publisher: Blue Poppy Enterprises, Inc.
ISBN: 9780936185927
Category : Health & Fitness
Languages : en
Pages : 148
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Book Description
"This small, concise book on Chinese dietary therapy has been written specifically for lay readers. It is meant to replace two earlier book I have written on Chinese dietary therapy, Prince Wen Hui's Cook, and Arisal of the Clear."--Preface.
