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Kansha: Celebrating Japan’s Vegan and Vegetarian Traditions. In this beautifully photographed volume, Elizabeth Andoh teaches readers how to cook with kansha, or "appreciation," by using fresh in-season produce, putting vegetable peels and trimmings to good use and offering innovative vegan cooking methods that yield wholesome and multifaceted meals. Influenced by Buddhist temple food, the 100-plus recipes (all of which are vegan) employ traditional techniques and flavorful ingredients.
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With Andoh's rich commentary, detailed recipes, and extensive knowledge of Japanese cooking, Kansha gives inventive cooks an opportunity to create culinary harmony and pleasure in every meal. Ten Speed Press; hardcover; 304 pages.
Ten Speed Press
W 9.50” H 9.50”
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