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Veggiyana: The Dharma of Cooking: With 108 Deliciously Easy Vegetarian Recipes Paperback


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Veggiyana: The Dharma of Cooking: With 108 Deliciously Easy Vegetarian Recipes + 3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery
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Product Details

  • Paperback: 320 pages
  • Publisher: Wisdom Publications; Original edition (September 27, 2011)
  • Language: English
  • ISBN-10: 0861716361
  • ISBN-13: 978-0861716364
  • Product Dimensions: 9.9 x 6.9 x 0.7 inches
  • Shipping Weight: 1.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #622,149 in Books (See Top 100 in Books)

Editorial Reviews

Review

"With recipes from around the world and quotes from Buddhist masters, chefs, food historians and celebrities, this book is enjoyable, informative and offers hours of guided cooking meditations." (Mandala)

"Pure and simple ingredients, brilliantly easy recipes and a liberal serving of Dharma will nourish the body of wisdom well past mealtime." (Karen Maezen Miller, author of Hand Wash Cold and Momma Zen)

"This is one beautiful book! Veggiyana is a book to be treasured, living as it will in my kitchen and in my heart." (Toni Bernhard, author of How to Be Sick: A Buddhist Inspired Guide for the Chronically Ill and Their Caregivers)

"Veggiyana pleases the palate, and nourishes our Dharma practice." (Cheryl Wilfong, author The Meditative Gardener)

"In order to have comfort, happiness, and a long life in this human body, we need to eat good food that is healthful and nourishing, and we must learn to eat with wisdom--and in Veggiyana, Sandra Garson shows us how to do this." (Thrangu Rinpoche)

"The recipes are wholesome, nutritious, simple and express the author's premise that fueling the body with the right foods are the keys to a healthy mind and body." (The Vegan Mouse)

"Sandy she has written a love letter to centuries of culinary innovation and tradition." (Bookadda.com)

"I do recommend this book, especially for those who already have a number of cookbooks. With its mixture of narratives and foreign recipes, this cookbook is unlike any others I've seen." (Sally Kneidel, Ph.D, VeggieRevolution.com)

"I was looking for a new vegetarian cookbook with satisfying recipes--a mixture of refreshing and hearty fare--but I'm no longer looking, because Veggiyana offers that perfect feast." -- (Shambhala Sun)

About the Author

Sandra Garson continues exploring food wisdom, cooking and practicing Dharma. She recently taught cooking at a Buddhist center in Ulan Baator, Mongolia. Her book How to Fix a Leek and Other Food from Your Farmers' Market is now available as a Kindle ebook. She is President of the US charity, Veggiyana, dedicating to feeding Buddhist sangha. Her next project is Nana Letscook, the kitchen genie who teaches the magic of food to kids.

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Customer Reviews

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Most Helpful Customer Reviews

12 of 12 people found the following review helpful By Iris Burkat on September 22, 2011
Format: Paperback Verified Purchase
I JUST RECEIVED MY BOOK AND CAN'T PUT IT DOWN. THERE ARE SO MANY UNUSUAL BUT EASY RECIPES THAT I HAVE NEVER SEEN ANYWHERE ELSE. THE BIG SURPRISE IS HOW MUCH MORE THIS IS THAN RECIPES ...I HAVE VOWED TO READ COVER TO COVER BEFORE EVEN STARTING WHAT PROMISES TO BE A WHOLE NEW JOURNEY IN THE KITCHEN --THE AUTHOR IS OBVIOUSLY AN INCREDIBILY AWARE, LONG TIME TRAVELER AND EXPERIENCED AND CARING CHEF, WHO SHARES HER OWN PERSONAL JOY, KNOWLEDGE, EXPERIENCES AND BELIEFS ABOUT FOOD AS WELL AS THE BELIEFS OF OTHERS TODAY AND THROUGHOUT HISTORY ... AND THIS FROM A MEAT AND POTATOES EATING NON-BUDDHIST!
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4 of 4 people found the following review helpful By hdwg2012 on April 6, 2012
Format: Paperback
I love this book and cannot recommend it highly enough. You should know these things, and then purchase the book right away:
1) Amazing, authentic and creative recipes from around the world, with a heavy emphasis on Asia.
2) Interspersed with short essays on the history of food, again an emphasis on the Buddhist traditions.
3) Each recipe I have tried has become an instant favorite; complex, full flavors but easy enough to do.
4) The author has been a cook for Buddhist monasteries for 30+ years, and the recipes are sized for larger groups (typically 6-10 people).
5) All this gives the impression that these recipes are time tested, well used and well loved.
6) Many recipes are vegan or easily veganized. All are vegetarian.
7) Despite the lack of photos, the book is a pleasure to read.
8) Did I mention amazing recipes? I about fell out of my chair when I tasted the dhal; guests have already begged me for the recipe for the Armenian greenbeans; the Mexican rice might be the best this Texan has ever had; the kale salad was the right blend of tart and sweet...etc., etc., et cetera...

It deserves a lot more attention than it has received on Amazon. This is my first review on Amazon. I'm excited, can you tell?!!!
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2 of 2 people found the following review helpful By RM on November 30, 2011
Format: Paperback
Good part of this book is that it covers vegetarian recipes from all over the world. Very unique recipes. I found it very interesting!!! I recommend to all.
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1 of 1 people found the following review helpful By Emily on February 22, 2013
Format: Paperback Verified Purchase
I really like this book, for the stories that go along with the recipes. Garson shares her experiences in South Asia which led to her developing most of these recipes. I only with the book had photographs so I could see what the food looks like.
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1 of 1 people found the following review helpful By nhi on December 29, 2012
Format: Paperback Verified Purchase
I attended a demo by the author and the demo recipes are easy and delicious. My problem with vegetarian cooking in America (as taught through vegetarian cookbooks) is that the flavor is too...Western (yes, I realized how ironic that sounds), and I was hoping for a more Asian or Middle Eastern influenced flavor profile, and this cookbook has it. No-nonsense book (no fancy picture), recipes organized by the kind of cooking vessels that are used - which is a nice idea.
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