The Now and Zen Epicure: Gourmet Cuisine for the Enlightened Palate

I was lucky enough to work half a block from the restaurant "Now and Zen" in San Francisco. It became my regular lunch destination. I loved all of the dishes including the deserts that I tried. In fact, the strawberry shortcake was the best I'd ever had. I have not yet received the cookbook but am so excited to know I will be able to make these delicious dishes in my own home and I know what they should taste like. Once the restaurant closed I knew I had to get the cookbook.

I'm a longtime vegan who loves good food. In my efforts to spare animals from suffering, I don't want to make myself a victim at the dinner table. This book helps enormously. The savory dishes can't be beaten, particularly for special holiday fare. I make the dairy-free "cheese" ball for New Year's parties every year. I highly recommend "Now and Zen" for elegant, taste-satisfying appetizers, main dishes, soups, etc. I consider the dessert section to be weak relative to the rest of the book. I may be vegan, but when I want a sugar fix, only the best will do. Whole wheat flour and rice syrup just don't cut it. Don't let these comments discourage you because the rest of the book is truly gourmet.

Miyoko Nishimoto studied french cuisine before turning vegan and has managed to maintain the satisfying flavors of "dirty" cooking with her creative and sometimes mysterious recipes. Some of the unorthodox flavor combinations seem downright whacky but the result is always a pleasant surprise. Many of the dishes in this magnificent cookbook are as pleasing to the eye as they are to the palate and make quite an impression at dinner parties. I have served her Savory Tempeh and Vegetable Stew to die-hard meat eaters who ended up practically licking the bowl. A must for vegans and vegetarians but this book could also be inspiring to anyone who appreciates innovative cuisine.

This is a great cookbook for anyone who is interested in exploring vegan cuisine. The recipes and techniques are truly inventive and can be adapted to recipes from other sources. I think this cookbook should be on the shelf of every person who takes the art of cooking seriously!