Summary
The Best of World Poetry, January 25, 2000
Reviewer: Philip L. Russ from Washington, DC USA
This is the best anthology I've encountered of World Poetry, an area Americans are either forgetful of, chauvanistic toward, or have been talked out of by theorists arguing the impossibility of translation. This anthology contains great poetry from 18 traditions, including Chinese, Sanskrit, Italian, and Scandinavian, in great translations by such poets as Chaucer, Swinburne, Rossetti, and many more. It is not a Modern anthology, it is a Classic. Read the great poems of the great traditions in translations by great poets.

*Note: The image attached is that of the front page - not of the cover - of the book.

Summary
Editorial Reviews

Book Description
This cookbook includes low-fat vegetarian recipes for main dishes, soups, breads, and desserts as well as compositions from American Zen monks—those who were head cooks and those who assisted. These inspiring stories are funny and touching, and all reflect the difficulty, challenge, joy, and freedom inherent in living as a Zen monk.

About the Author
Cheri Huber is the author of 19 books, including There Is Nothing Wrong with You, When You're Falling, Dive,and Time-Out for Parents. She founded the Mountain View Zen Center in Mountain View, California, and the Zen Monastery Practice Center in Murphys, California, and teaches in both communities. She travels widely and often, leading workshops and retreats around the United States and abroad, most recently in Costa Rica and Italy. She founded Living Compassion in 2003, a nonprofit group comprised of There Is Nothing Wrong With You Retreats (based on the book); Global Community for Peace: The Assisi Peace Project; The Africa Vulnerable Children Project; and Open Air Talk Radio, her weekly call-in radio show originating from Stanford University. She lives in Murphys, California.

Summary
Editorial Reviews

From Beliefnet
"Three Bowl Cookbook," is by Tom Pappas, tenzo, or head cook, in Zen Mountain Center in Southern California, and David Scott. The idea here was clearly to provide an abundance of recipes, sorted again by season, with a minimum of text. There are some 80 pages of recipes, from white bean and roasted garlic puree to winter squash soup and unusual dishes like basmati rice with grilled eggplant chutney. The beauty of these dishes is in their straightforwardness, assuring that any of us can prepare them easily. (Beliefnet, July 2000)

Book Description
According to the fifteen-hundred-year-old tradition of Oriyoki, monks of a Zen monastery receive their meals in three bowls. Though adhering to the Zen way of simplicity, the food they eat is anything but boring. Now authors David Scott and Tom Pappas bring the succulent pleasures of a Zen monastery kitchen to Western readers, offering one-hundred-and-twenty delicious recipes-forty three-bowl menus-along with fascinating Zen stories and enlightening haiku. Three Bowl Cookbook is a delightful way to bring the healthy, delectable foods of an age-old way of life into modern kitchens.

Summary
FROM THE PUBLISHER
3 BOWLS presents the outstanding vegetarian specialties that draw thousands of visitors each year to Dai Bosatsu Zendo, a traditional Zen monastery in New York's Catskill Mountains. From Sesame Crepes with Portobello Mushrooms in Port Cream Sauce and Spaghetti with Chipotle and Garlic to Coconut-Pecan Carrot Cake with Orange Cream-Cheese Frosting, these recipes are deftly creative, yet all are simple to prepare.

FROM THE CRITICS
Publishers Weekly
Here is a cookbook with an unusual goal--to simultaneously excite the taste buds and calm the mind. The authors succeed on the strength of their sincerity: Farrey is the tenzo (head chef) at Dai Bosatsu Zendo, a Zen Buddhist monastery located in New York's Catskill Mountains, and O'Hara is a meditation group leader. Together, they have pulled together a collection of eclectic vegetarian (and some vegan) recipes that reflect love and respect for good food as well as for the spiritual life. The book's title refers to the traditional way in which meals are served at Zen monasteries--a large bowl of rice, noodles or other grain food serves as the base of the meal, accompanied by a medium bowl of stew or soup and a small bowl of salad or vegetables. The section of rice recipes presents a study in Zen-like contradictions with offerings such as Japanese-inspired Shiitake Rice, Southern-style Spicy Rice Bake with Black-Eyed Peas, Collard Greens and Sweet Potatoes, and Mushroom and Sun-Dried Tomato Risotto. Curries and quinoa often form second bowl recipes, and a selection of salads and dressings fill the third. The book starts with breakfast rice and porridge recipes and ends, of course, with desserts, such as Double-Berry Poached Pears. Interspersed among the recipes are short meditations on work, food and life at the monastery, which are complemented by Asian brush calligraphy illustrations by Eido Tai Shimano Roshi, the monastery's abbot. This is a lovely book for those interested in nourishing body and soul. (June) Copyright 2000 Cahners Business Information.|

"This gem of a book, with its delicious recipes, charming and wise reflections, and bold calligraphy, is one to savor and treasure."--Nina Simonds, author of A SPOONFUL OF GINGER and CLASSIC CHINESE CUISINE

Summary
FROM THE PUBLISHER

Book Description
* Fight Colds and Flu
* Lower Cholesterol
* Beat Depression
* Banish Fatigue
* Enhance Memory
* Lose Weight

And more!

An ancient Chinese legend: Once there was a man who knew 100,000 healing properties of herbs. He taught his son 80,000 secrets. On his deathbed, he told his son to visit his grave in five years, and there he would find the other 20,000 secrets. When the son went to his father's grave, he found, growing on the site, the tea shrub....

Teas are the gentle, natural, most beneficial way to absorb the healing properties of herbs—easily and inexpensively. A simple cup of tea not only has the power to soothe and relax but to deliver healing herbal agents to the bloodstream more quickly than capsules, tinctures, or infusions. Feeling tired? Rose hip tea will rev you up and beautify your skin. Need some help with your diet? Ginger tea will provide the boost you need and help aching joints too. Hot or iced, these pure and simple drinks offer delicious ways to stay healthy and revitalize you from the inside out. This unique guide offers:
* An A-Z listing of common ailments followed by the teas best used to treat them
* Instructions on how to create your own medicinal kitchen
* Advice on creating your own tea blends
* Descriptions of the top 100 herbs and their secret healing properties

And much, much more!

Summary
FROM THE PUBLISHER
Using the ancient Zen tea ceremony, Osho demonstrate the relationship between relaxation, alertness, and meditation. A cup of tea is the most ordinary thing in the world, yet Zen changes this ordinary thing into an extraordinary experience. Here, Osho shows how the art of tea is a form of meditation, telling Zen stories and anecdotes to explain the basic concepts behind the tea ceremony and the original purpose in the Zen tradition of each element of this gracious and refreshing way to gather together with friends. In addition, there are several simple exercises and meditation techniques to bring new vitality to the senses, to promote relaxation, and to enhance the appreciation of the simple pleasures of life. A practical section at the end of the book gives an overview of the different varieties of teas and what criteria to use in selecting them, plus a list of common herbal tea ingredients and their benefits. The book is illustrated with forty pages of color. Two tea cups and a bamboo mat form the perfect "starter kit" for transforming the everyday act of drinking tea into something sacred.

Summary
Exquisite presention, March 5, 2002
Reviewer: Allan Buitekant (rutherfordton, NC, United States)

Beautifully produced volume with quality paper and superb photography of very numerous,well chosen Yixing teapots. The author explores the relationship of teas and how the taste is effected by specific teapots. Quite a revelation. One can return to it over and over. If drinking tea and viewing masterfully produced Yixing teapots are meaningful to you, this volume is a must.

Summary
Editorial Reviews

Anthropos
"A model of scholarly excellence . . . Well-researched, authoritative [and] well-written."

Book Description
Until its use declined in the nineteenth century, Indians of the southeastern United States were devoted to a caffeinated beverage commonly known as black drink. Brewed from the parched leaves of the yaupon holly (Ilex vomitoria), black drink was used socially and ceremonially. In certain ritual purification rites, Indians would regurgitate after drinking the tea. This study details botanical, clinical, spiritual, historical, and material aspects of black drink, including its importance not only to Native Americans, but also to many of their European-American contemporaries.

Summary
FROM THE PUBLISHER
This disciplined estheticism, as expressed in architecture, garden design, flower arrangement, pottery, painting, and other arts intimately related with the cha-no-yu, forms the focus of attention in the first part of this book.The second part, entitled "Tea Masters," presents a series of stories illustrating the tea experiences of representative men of all types during the Muromachi, Momoyama, and Tokugawa periods. The book is abundantly illustrated with drawings of tea-ceremony furniture and utensils, tearoom architecture and garden design, floor and ground plans, and numerous other features of the cha-no-yu. A number of photographic plates picture famous tea bowls, teahouses, and gardens.

An important overview, with fascinating anecdotes., November 29, 1998.
Reviewer: A reader
This is the most enjoyable and informative overview of the topic I have yet found. It covers everything from the shapes of the tea kettles to the landscape design surrounding famous tea rooms.
The book is interesting in that it discusses many particulars of the tea ceremony and its equipment, but balances this information nicely with many anecdotes which convey the "feeling" of the tea ceremony. The book also provides the reader with valuable historical insight about the development of the tea ceremony.

Summary
Handsomely designed and produced catalog of a 1986 exhibition of exquisite historical tea-wares used in the Japanese tea ceremony.

Text (entirely in English) covers:
- "The Quintessence of Japanese Culture,"
- "The Early History of Tea Drinking,"
- "The Wabi Aesthetic in Chanoyu," and
- "The Lineage of the Grand Masters."

There are 72 high quality full color plates depicting famous scrolls, kettles, bowls, mizusashi, natsume, etc, with identifications of the pieces. A very beautiful production.

Summary
Editorial Reviews

Book Description
Green tea (Thea sinensis), a time-honored drink in Japan for more than 1,000 years, is used medicinally and as refreshment after meals. Recent studies suggest a correlation between the natural antioxidants found in green tea and overall good health. This exciting new text explores the many useful properties of green tea that have been scientifically investigated. This book offers the latest information on the chemistry, metabolism, and various other aspects of tea polyphenols and their applications.