- About the Author
In his first book, Shojin Ryori: The Art of Japanese Vegetarian Cuisine, Chef Danny introduced simple yet creative and satisfying shojin ryori meals that can be easily prepared in home kitchens. It was recognised as the Best Japanese Cuisine Book in the Best in the World category at the Gourmand World Cookbook Awards 2015.
In this second book, he demonstrates how shojin ryori abides by the seasons, so that the best flavour and nutrition is extracted from ingredients at their peak.
With refreshing new recipes that exude the simplicity and mindfulness of Zen cooking, Living Shojin Ryori shows how simple ingredients can be transformed into complete and balanced meals that intrigue and delight.
Chef Danny Chu worked as a foreign currency trader in Singapore before leaving for Japan to follow his passion to learn more about shojin ryori, the art of Japanese Zen cuisine. With sheer hard work and unwavering determination, Chef Danny mastered traditional Zen temple cooking and became the first shojin ryori chef in Singapore.
He ran the popular Enso Kitchen in Singapore for several years, delighting both vegetarians and non-vegetarians alike with his creative dishes, and garnering rave reviews from the media, including Wine & Dine, Travel+Leisure, BBC Good Food, Appetite, The Peak, Business Times and Channel News Asia.
Cover Type: Paperback
Year Published: 2018