Imaginative, tasty, and nutritious, the recipes compiled here originated at South Africa's Buddhist Retreat Center, renowned for more than 30 years of innovative vegetarian cuisine. Created by an exceptionally talented chef, it argues for a change in attitude toward this seemingly mundane human need--the need to eat--in order to make it a joyful, flavorful journey, full of delights and surprises. Peppered with meditations and spiritual poetry, this cookbook also includes photographs and anecdotes that will offer a glimpse into the center's magnificent setting and varied workshops.

From fast food to slow food to quiet food

Fresh out of college, Gesshin Claire Greenwood found her way to a Buddhist monastery in Japan and was ordained as a Buddhist nun. Zen appealed to Greenwood because of its all-encompassing approach to life and how to live it, its willingness to face life’s big questions, and its radically simple yet profound emphasis on presence, reality, the now. At the monastery, she also discovered an affinity for working in the kitchen, especially the practice of creating delicious, satisfying meals using whatever was at hand — even when what was at hand was bamboo. Based on the philosophy of oryoki, or “just enough,” this book combines stories with recipes. From perfect rice, potatoes, and broths to hearty stews, colorful stir-fries, hot and cold noodles, and delicate sorbet, Greenwood shows food to be a direct, daily way to understand Zen practice. With eloquent prose, she takes readers into monasteries and markets, messy kitchens and predawn meditation rooms, and offers food for thought that nourishes and delights body, mind, and spirit.

A beautifully crafted and inviting account of one woman’s life, Safekeeping offers a sublimely different kind of autobiography. Setting aside a straightforward narrative in favor of brief passages of vivid prose, Abigail Thomas revisits the pivotal moments and the tiny incidents that have shaped her life: pregnancy at 18; single motherhood (of three!) by the age of 26; the joys and frustrations of three marriages; and the death of her second husband, who was her best friend. The stories made of these incidents are startling in their clarity and reassuring in their wisdom. This is a book in which silence speaks as eloquently as what is revealed. Openhearted and effortlessly funny, these brilliantly selected glimpses of the arc of a life are, in an age of excessive confession and recrimination, a welcome tonic.

The purpose of the book is to continue the tradition of excellent vegetarian food, centred on Mediterrrean flavors, served at the BRC which has always had the personal touch of the head chef in charge of the menus and that of his co-chefs: the lovely, friendly local Zulu women who have worked in the kitchen for many years to great acclaim from visitors. These ladies were taught the skills of traditional Zulu cooking from their mothers, which they then readily adapted to cooking the vegetarian cuisine served at the BRC. These women could hold their own in the kitchen of any up-market restaurant anywhere. With this book, the BRC also wanted to showcase the exquisite indigenous environment in which it is set, which has become a spiritual haven for South African and international visitors.

What was eating them? And vice versa. In What the Great Ate, Matthew and Mark Jacob have cooked up a bountiful sampling of the peculiar culinary likes, dislikes, habits, and attitudes of famous—and often notorious—figures throughout history. Here is food • As code: Benito Mussolini used the phrase “we’re making spaghetti” to inform his wife if he’d be (illegally) dueling later that day. • As superstition: Baseball star Wade Boggs credited his on-field success to eating chicken before nearly every game. • In service to country: President Thomas Jefferson, America’s original foodie, introduced eggplant to the United States and wrote down the nation’s first recipe for ice cream. From Emperor Nero to Bette Davis, Babe Ruth to Barack Obama, the bite-size tidbits in What the Great Ate will whet your appetite for tantalizing trivia.

100 simply delicious vegan recipes--good for the planet, and for you--from the chef and blogger behind The Buddhist Chef. A practicing Buddhist for over two decades, Jean-Philippe Cyr, aka The Buddhist Chef, believes that everyone has the power to make their vision of the world a reality--and that the most impactful way to do that is through the food we choose to make, eat, and share. This realization led him to veganism, which transformed his life and health. In this cookbook, he shares how to make classic dishes vegan, easy, and so delicious and show-stopping that everyone--even the pickiest of eaters--will love them. The Buddhist Chef is a collection of Jean-Philippe's best vegan recipes that will become a mainstay in vegan and non-vegan kitchens alike. The recipes are perfect for long-time vegans, those trying out a vegan diet for the first time, or those simply trying to eat more plant-based foods. Inspired by cuisines from all around the world, these recipes offer something for everyone. Enjoy breakfast and brunch recipes like Vegan Shakshuka and Maple Baked Beans, or salads and protein-packed bowls like Beet Carpaccio or Tempeh Poke Bowl. Transform your dinners with hearty mains like Eggplant Parmigiana, General Tso's Tofu, and Mushroom Poutine. Indulge in vegan desserts like Chocolate Lava Cake or have a nourishing snack like Coconut Matcha Energy Balls. With delicious recipes for every meal of the day, The Buddhist Chef is a celebration of healthy, plant-based dishes that will have everyone at the table, vegan or not, wanting more.