Shunju or Cafe Flora Cookbook

Shunju: New Japanese Cuisine

Author: Takashi Sugimoto

Shunju: New Japanese Cuisine takes you on a tour of the restaurants and philosophy at the forefront of Japan's cooking revolution. Just as Alice Waters changed the way Americans thought about food, Takashi Sugimoto has revolutionized the act of dining in Japan.

Table of Contents:

	Foreword	4
	The shunju way	6
	The seasonal kitchen	30
	Spring	34
	Summer	90
	Autumn	142
	Winter	192
	Appendices	242
	Step by step preparation techniques
	Glossary of ingredients
	Mail-order sources of ingredients
	Acknowledgments
	Chefs

Book review: Your Pregnancy Quick Guide or Yoga Therapy for Overcoming Insomnia

Cafe Flora Cookbook

Author: Catherine Geier

For more than a decade, Seattle's award-winning Cafe Flora has been serving up ingenious vegetarian and vegan dishes which have become so popular that even meat lovers long for the taste of their Portobello Wellington or Oaxaca Tacos. Now, from brunch dishes to appetizers and main courses to sides, salads, and condiments, here are 250 of its original recipes-with detailed instructions, clearly presented, to save time cooking and cleaning up. Along with serving and presentation suggestions, substitutions where appropriate, and a host of other culinary tips and advice, Cafe Flora Cookbook embodies the true genius of this inventive restaurant.

Author Biography: Catherine Geier, who became the Executive Chef at Cafe Flora in Seattle in 1995, is now the head of special projects and publications. She is also a chef and Director of Food Services for the Tierra Learning Center, a 320-acre retreat in the Cascade Mountains of Washington state.