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The world in a bowl of tea : healthy, seasonal foods inspired by the Japanese way of tea

Author: Bettina Vitell
Publisher: New York : HarperCollins Publishers, ©1997.
Edition/Format:   Print book : English : 1st edView all editions and formats
Summary:
The Japanese tea ceremony is a tranquil refuge for contemplation - a time of beauty, serenity, graceful entertaining, and good food. In The World in a Bowl of Tea, Bettina Vitell describes in luminous prose and tempting recipes the preparation of Kaiseki, the light meal that accompanies the tea ceremony. Kaiseki food is a tantalizing series of small, simple, beautifully prepared dishes that produce an exquisite  Read more...
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Document Type: Book
All Authors / Contributors: Bettina Vitell
ISBN: 0060187409 9780060187408
OCLC Number: 34958862
Description: xiv, 209 pages ; 24 cm
Responsibility: Bettina Vitell.
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Abstract:

The Japanese tea ceremony is a tranquil refuge for contemplation - a time of beauty, serenity, graceful entertaining, and good food. In The World in a Bowl of Tea, Bettina Vitell describes in luminous prose and tempting recipes the preparation of Kaiseki, the light meal that accompanies the tea ceremony. Kaiseki food is a tantalizing series of small, simple, beautifully prepared dishes that produce an exquisite balance of textures, colors, and shapes. The dishes represent the harmony of the Japanese way of tea with a variety of complementary flavors that are strong and delicate, salty and sweet, mild and tart. Kaiseki emphasizes presentation and the use of high-quality seasonal foods and vibrant sauces and dressings that enhance but never disguise the individual ingredients. The food is light and nutritious, prepared with a minimal amount of fat - a perfect reflection of the way people cook and eat today. A basic Kaiseki menu consists of a soup, three main dishes, and a sweet. Vitell suggests menus as well as encourages the cook to create original combinations. She offers such vegetarian recipes as Asparagus with Walnut Dressing and Simmered Shiitake Mushrooms and such nonvegetarian dishes as Squid with Plum Sauce, Tuna with Sake and Lime, and Miso-Baked Turkey. Vitell inspires cooks to embrace the Kaiseki aesthetic and to use carefully chosen serving dishes in a variety of materials, designs, and colors. The individual flavors of each of the dishes are punctuated by the natural, elegant, and unique style in which they are presented. The host is encouraged to mix the old with the new, while observing the subtleties of the season, the occasion, and the guests. In addition to the exploration of the art of Kaiseki food, the reader is introduced to the history of tea consumption and the emergence of the tea ceremony and its related arts in the fifteenth and sixteenth centuries.

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