- Danny's first book Shojin Ryori was recognised as the Best in the World at the Gourmand World Cookbook Awards 2015 under the Best Japanese Cuisine Book category. - Danny Chu ran the popular Enso Kitchen which received rave reviews for its unique concept of serving Japanese Zen cuisine in Singapore. - This book features 55 Japanese vegetarian dishes, including soups, pickles and desserts - The recipes are vegetarian and vegan, but the wide range of tastes and flavours will appeal to non-vegetarians and non-vegans as well. - Ingredients used are easily found outside of Japan and the recipes do not require any special equipment. Shojin ryori is sometimes described as temple food as it is the special diet observed by monks in Zen temples in Japan. Based on the principle of not taking life, shojin ryori is prepared using only vegetables and omits the use of eggs and dairy products. 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.
