Wookwan's Korean Temple Food: The Road to the Taste of Enlightenment Kindle Edition

While I understand that some may have been "upset" by this book, I found it to be one of the most inspiring cookbooks in recent years... This actually makes me want to make food preparation a meditation. It's not for culinary snobs or pseudo-chefs who want to contribute to the curating of food-blogging IGers. I feel this book would also help those who may want to go in a healthier and more meaningful step in dietary choices. Google this person and find out why. I feel better just having this book and look forward to making some of the recipes which cater to seasons. The ingredients also inspire to source food locally.

Great book! it was very useful when I had to cook for my vegan friend.very intetrsting and healthy recipesI found some recipes great for kids snack as well.Recipes were easy to follow!

Yes, the book is beautiful. It’s filled with gorgeous pictures and detailed information regarding the language used in temples. However, most of her recipes are very common knowledge if you are a korean. I eat vegan korean food and I already know the most of her recipes by either learning from my mom or just figuring out by watching others. And butter as an ingredient? Why??There was a recipe with mushroom and asparagus but it was just a simple American buttered grill/sautéed mushroom with asparagus recipe. Really?? So disappointed. Save a tree! If you are korean, the book is not worth of your money. If you do not have any experience with korean food, this can be an interesting book or collection.

Beautiful book and my friend really loved it (birthday gift). Simple and informative.

I was expecting more stories and more traditional Korean-style food which would be practical to prepare.Instead, the recipes in this book seem to use a combination of processed ingredients like white flour, and ingredients which are ridiculously hard to find or make. This odd fusion makes for recipes that are neither traditional, nor practical to make outside of a Korean temple.There are very few stories as well, and instead just generic claims of the health benefits of certain foods, which are probably true, but there are no sources, either.

I had high hopes on buying this book.As a lifelong amateur cook, I'm curious about the Korean temple cuisine and it's touted benefits.Chinese Cantonese cooking has an element of medicinal cooking in all areas of the food.This book is beautifully presented, with nice pictures.It's the type of book where you'd feel proud to have on your coffee table.It feels like a hipster statement about how enlightened you are.However, the recipes seem intentionally hard to do...with certain ingredients being unobtainable unless you're a skilled forager in Korea. No alternative is listed.Furthermore, there's minimal explanation for why/how various ingredients and recipes are structured.In most cuisines, the seasonality of the ingredients and nutritional content matters!Lastly, and I may be presumptuous, the actual recipes barely scratch the surface of the cuisine presented...three recipes for gruel? Seriously.

Beautifully photographed and relentlessly wholesome.

I love the history and culture information. The honesty of the author and her passion to produce a well written product to help others on the path to enjoyable healthy eating makes this different from other cookbooks.

The recipes in this book are mouth-watering yet simple. Even though some ingredients can't be found outside Asia, it is easy to replace them. Try the grilled king oyster mushrooms, or the stir-fried walnuts (I used parsley instead of the recommended Sichuan pepper leaves), and you will simply want to continue trying every single recipe in this book.

Very good

Se lo regalé a mi hermana, lo pidió de cumpleaños. Pero los ingredientes son un problema. Muchos no hay en México

It is a nice book with great recipes but I am a bit disappointed. Maybe I was hoping to know more about temple food and more details about how the nuns cook...Ps : i think there is something missing in the bugak recipe.. the ratio of glutinous rice flour and water and how to cook it (maybe i am wrong)