Forget the complexities of “haute cuisine.” Sometimes a simple, homey ingredient, fresh andwell-prepared, is what Elissa Altman craves.
We burn things. We do not measure up. We triumph in the most unexpected ways. Annie Obermeyer on working in a Zen kitchen.
Andrea Miller reviews “Just Enough: Vegan Recipes and Stories from Japan’s Buddhist Temples” by Gesshin Claire Greenwood.