Now in paperback!
This very special book explores the innovative approach to garden making and landscape design found in the work of Martin Mosko, a landscape architect and Zen teacher working in the Rocky Mountain region of Colorado.
This Japanese garden book captures the magic of more than twenty quintessentially Japanese gardens in stunning photographs and engaging, informative text. Every Japanese garden seeks to evoke the mystery and harmony of nature while providing a serene, restful place for contemplation and meditation. The featured sites range from large feudal period gardens, temple and Japanese tea gardens, private gardens, and gardens devoted to miniature bonsai.
With 300 color photographs, this book is a rare treat for the Japanese garden lover. Hardcover, 208 pages.
The Sakuteiki, literally "Notes on Garden Design", by the 11th century poet and courtier Tachibana no Toshitsuna, laid out the principles that shaped the design of Japanese gardens and elevated them to sacred spaces. It remains a vital influence for Japanese garden designers today.
Writer, photographer and designer Heidi Swanson's approach to cooking whole, natural foods has earned her a global readership. She is the creator of 101 Cookbooks, the award winning blog and culinary journal, and the author of two other fabulous vegetarian cookbooks.
This cookbook is a collection of nearly 100 recipes from her cooking journal of the last two years that she has prepared multiple times for family and friends. The seductively flavorful vegetarian recipes for breakfast, lunch, dinner, snacks, treats, and drinks are quick to the table but tasty enough to linger over. more...
Tassajara Zen Mountain Center, the legendary Buddhist monastery set deep in California's Ventana Wilderness, is famous for its healthy gourmet vegetarian cuisine. Guests are known to rave about one particular Tassajara tradition: the bag lunch. Tassajara Cookbook shares these neverbefore- published recipes for savory sandwich spreads, pâtés and loaves, egg and tofu sandwich fillings, salads, chutneys, sauces, marinades, and butters, as well as recipes for baked goods and sweet treats.
In this new cookbook from the celebrated kitchen at Tassajara Zen Mountain Center, readers will find not only 50 tantalizing recipes for vegan and vegetarian appetizers, entrees, side dishes and desserts, but also teachings, stories, and the spirit of true Zen practice. Learn to cook wonderful food with the mind of love, respect, and gratitude that transforms an ordinary meal into a sincere offering for all beings. Full-color photographs throughout. A great gift book!
Hardcover, 223 pages.
An introduction to shojin ryori, the centuries-old vegetarian cuisine of Japan's Buddhist temples, this book is a must for vegetarians, vegans, and anyone interested in healthy eating. In addition to 60 mouthwatering recipes adapted to the Western kitchen, the author teaches us the physical and spiritual benefits of using seasonal ingredients and following the flow of the seasons.
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