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Rating: 
Summary: Food With A View
Review: After searching for interesting and unusual vegetarian recipes that were not only easy to prepare but unique, I found this book lying on a table at a friend's home. I took down some of the recipes which I had made at home and found them to be delicious. Most of the ingredients can be found your local market, however, seveal had to be purchased at an Asian market. Aside from the recipes, the book portrays a glimps into the life of a monastery and their dining practices. Well written.
Rating:
Summary: One that gets used the most
Review: Don't let the tone of the 1 star review mislead you. After cooking with this book for about 3 month and have tried about 1/4 of the recipes from this book, I think I can say, with a certain conviction, that this is a wonderful book. My personal favorites are "Sauteed kale with Soft Tofu", "Roasted Butternut Squash" and "Sauteed Beets and Hijiki", not all all luxurious but, rather, simple and fullfilling food. I also enjoy the excerpts written by Myochi; wonderful glimpses into aspects of Zen practice. In comparison to "A Taste of Heaven and Earth" by Bettina Vitell, also a former Tenzo, this book is much simpler in range but having also cooked with Vitell's book, I think 3 Bowls is the winner for me.
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Summary: Great Food and Great Heart!
Review: I don't know if you're supposed to cry when you read a cookbook, but I did. The descriptions of life at the monastery were so moving and engaging I felt like I was there, participating in the simple directness that is Zen buddhism. And then when I made some of the recipes, I understood what Seppo Ed Farrey means when he speaks about mindful cooking. The food was delicious, and rich in a way that almost defies description. The recipes are complex enough to fool the non-vegetarian palate, simple enough for an amateur to prepare, and wholesome and nourishing -- what more could you ask for?! The only natural response to that question would be ANOTHER great cookbook filled with his creative and loving recipes. Seppo, give us more!!!!
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Summary: Tasty for the palate and the spirit. But eating in silence?
Review: I was drawn to this book by its cover, so sometimes it is possible to tell a book by its cover. Seppo Ed Farrey is the head chef for the Dai Basatsu Zendo in Livingston Manor, NY, a catskills retreat 20 miles from the smallest town. It is a Rinzai Zen monastery led by Eido T Shimano Roshi. As the abbott, he teaches that cooking can be a practice of spirituality, since it involves beauty, economy of movement, lack of waste, and punctuality. The co-author cooks for nearly two dozen monks and laypeoplen, and up to 70 visitors. Meals are punctual, 7:15 AM and 1 PM. Meals are served and eaten in silence. Each diner gets three bowls and a set of chopsticks (Did you ever try to eat oatmeal with chopsticks?) The large bowl contains the main dish, the middle bowl contains a stew or curry, and the small bowl will contain a vegetable or salad (not a lettuce and tomato salad though). This book is filled with inspiring, simple, nutritious recipes, as well as a few pages dedicated to Zen terms and ingredient descriptions, and a page of 3 mail order sources for a few ingredients (this should have been expanded!) The book is also filled with sidebars and explanations on Zen practice: such as the Zen way to crack a hard boiled egg, sitting sesshin, jikijitsu, 10 precepts of buddhism, kinhin (walking meditation), dokusan (the interview with the roshi), doing zazen, and meal chants. The recipes include 10 breakfast dishes, like cream of quinoa, oatmeal pancakes, and 5 grain porridge. There are 10 rice dishes like spinach rice with tamari and mirin, shitaki rice, and a spicy rice bake with collard greens, black eyed peas and sweet potato. There are 8 noodle dishes like szechuan green beans and soba, or a classic marinara sauce that uses applesauce, onions, and fennel. There are 14 grain/bean/tofu stew and curry dishes for the second bowl, including a quinoa veggie stew, sweet potato burritos, a sunflower based stuffing, and a mushroom quinoa nut loaf. The 13 veggie dishes include asparagus with lime and tamari; kale with tofu; a non dairy mashed potato that uses pureed tofu, beets with hijiki, and tahini butternut squash. The 17 salads and dressings include beet raiti, a faux chicken salad that uses tempeh and lemon juice; and a red grape salad dressing. Of the eleven soups only four are miso (thankfully). As for desserts, as mentioned above, there are muffins, baked goods, spreads, pates, pestos, and sauces including cheesecake and rice pudding (yes, Zen meditators can let loose with pudding and cake).
Rating:
Summary: One that gets used the most
Review: I was fortunate enough to take a cooking class from Seppo Ed Farrey and it was a marvelous experience. I bought this cookbook right after class. From something as simply delicious as Rosemary Cider to something as delightful as Lemon Cilantro Vegetable Soup I can always find something to soothe and satisfy in this book. I have given it as a gift to friends and family and all enjoy it. Seppo Ed Farrey is an excellent teacher who is very sincere about mindful cooking. This will always be one of the basics in my kitchen.
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Summary: Excellent Choice. The Best
Review: Recipes are delicious and so wholesome. They are also easier than anticipated! My meat eating husband even loves the food out of here. I'd serve the Quinoa/mushroom loaf to any meat eater.I also love the glimpses into life in the monestary. Fascinating.
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Summary: Exciting, Calming and Spiritual
Review: This book is a true work of art and of heart. The recipes are creative and exciting. The book is calming. The recipes are imaginative and include clear preparation techniques. Many recipes harmoneously combine unlikely ingredients. Many provide alternate ways to prepare the same recipe. Included with the recipes is a well-written personal tour of the Zen Buddhist Monastery including meditations. The book's title, 3Bowls, almost becomes alive when they explain how foods are traditionally served at the Monastery. The authors' love and respect for food, as well as the spiritual life, is clear and contageous. I am overwhelmed by this book. I find myself repeatedly reading each page. Even the paper upon which the book is printed is joyous. The recipes work whether you are cooking for one or many. This is definately a great tool for those of us seeking ways to calm ourselves, remember our spirt, and nourish our bodies.
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Summary: Zensational!
Review: This is a great book! The recipes are delicious and easy to follow. After buying the book I immediately made the Broccoli Rabe with Ginger, Honey and Lemon. Delicious! You don't necessarily have to be a vegetarian to enjoy these wonderfully tasty and easy to prepare meals. Included with the recipes are beautifully descriptive and evocative commentaries about life at the Zen monastery where the authors practice. These descriptions add a unique dimension to this "gem" of a cookbook. A perfect addition to my kitchen library and a great gift book!
Rating:
Summary: Food With A View
Review: This thoughtfully put together cookbook offers not only worthwhile recipes, but also a glimpse into a lifestyle not normally shared with outsiders. We have made the Pasta Puttanesca time and time again - satisfying for both vegetarians & carnivores alike. The Butternut-Sweet Potato Soup with the addition of ginger is delicious. The hints at the end of many recipes stop the cook from making mistakes. Perhaps the most interesting part of the book is the vignettes of life within the walls of an American Buddhist monastery. They describe a more deliberate, economical & peaceful existence than that of most Americans. Perhaps in these troubling times, we can all learn something from Buddhism and Mr. Farrey's 3 Bowls is an excellent place to start.
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