Shojin Cooking The Buddhist Vegetarian Cook Book by Keizo Kobayashi - 1977

The Buddhist Bookstore, 1977. Hardcover. Good. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Shelf and handling wear to cover and binding, with general signs of previous use. Wear commensurate with age and use. Clean unmarked copy. Corners clipped from front flap. Dust jacket wrapped in protective mylar sleeve. Secure packaging for safe delivery.Dust jacket quality is not guaranteed.

Heian International Publishing, Incorporated, 1977. Hardcover. Good. Disclaimer:A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact. The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include previous owner inscriptions. The dust jacket is missing. At ThriftBooks, our motto is: Read More, Spend Less.

San Francisco: The Buddhist Bookstore, 1977. (USA) Stated 1st printing, 1977. No markings, bookstore label to inside front cover, Near Fine n price-clipped Good dust ajcket with 1/4" tear to head of spine panel and a tear and chip to upper corner of rear flap fold. DJ is in mylar sleeve. Red cloth, two ribbonmarkers, 174pp, glossary, colour photo to frontis, line drawings, small B&W photos of prepared dishes. The text is in ENGLISH. This is a collection of Shojin recipe which makes no use of meat, fish, fowl or dairy products. Most of these vegetarian dishes originated in the monasteries of Japan and are used now on Buddhist holidays and special occasions when traditional Buddhist precepts are strictly observed. Konnyaku tempura; Nasubi Age (Fried eggplant); Renge Nasu (Lotus petal eggplant); Warabi (Bracken Fern); Ohagi. The author was the head monk at Rinshoji in Yamagata but also the cooking master at the celebrated Soto Zen Vegetarian Restaurant in Tokyo. (1.5 JM HOQ 102/b1. 1st.… Read More

hardcover. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book.