"Three Bowl Cookbook," is by Tom Pappas, tenzo,
or head cook, in Zen Mountain Center in Southern California, and David Scott. The idea here was clearly to provide an abundance of recipes, sorted again by season, with a minimum of text. There are some 80 pages of recipes, from white bean and roasted garlic puree to winter squash soup and unusual dishes like basmati rice with grilled eggplant chutney. The beauty of these dishes is in their straightforwardness, assuring that any of us can prepare them easily. (Beliefnet, July 2000) -- From Beliefnet
About the Author
David Scott is a widely published writer on Japan, zen philosophy and cooking. He has published over twenty-five books including Elements of Zen, Simply Zen and The Way of Zen. Tom Pappas, the former Tenzo (cook) at Zen Mountain Center located in the San Jacinto mountains of Southern California, is also an award-winning artist and teacher currently lives in Boston.