{"product_id":"129210","title":"Monk Jeonggwan, my food ","description":"\u003ccenter\u003e\u003cdiv style=\"text-align:center\"\u003e\u003cimg src=\"https:\/\/tmgdisk01.cafe24.com\/images\/vs\/4172\/sv\/3jX1O3jQue97n26ipBAQ5N6LKrH3Tj.png?v=1765058979\" style=\"max-width:100%;max-height:10px\"\u003e\u003c\/div\u003e\u003c\/center\u003e\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\u003ccenter\u003e\n\n\u003cdiv style=\"width:95%\"\u003e\n\n\u003cdiv style=\"text-align:center;font-size:30px;font-weight:bolder;line-height:1.6em\"\u003e Monk Jeonggwan, my food \u003c\/div\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003cdiv style=\"border-bottom:1px;border-bottom-style:dotted;border-color:;padding-bottom:20px\"\u003e\u003ccenter\u003e\u003ctable align=\"center\" width=\"100%\"\u003e\u003ctbody style=\"border:0px\"\u003e\n\n\u003ctr\u003e\u003ctd align=\"center\" style=\"line-height:1.2em;text-align:center;font-size:18px;color:black;font-weight:bold;padding-bottom:20px;\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\n\n\u003ctr\u003e\u003ctd style=\"text-align:center\"\u003e\u003cimg src=\"https:\/\/image.yes24.com\/goods\/144025931\/XL\" style=\"max-width:100%;height:auto\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/center\u003e\u003c\/div\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003cdiv style=\"width:95%;{split_style6}padding-top:20px;padding-bottom:20px\"\u003e\n\n\u003cdiv style=\"text-align:left;font-size:16px;font-weight:bold;padding-bottom:20px\"\u003e Description \u003c\/div\u003e\n\n\u003cdiv style=\"text-align:left;word-break:break-all;font-size:14px;line-height:1.6em;\"\u003e\n\n\u003cdiv\u003e\u003ch5\u003e \u003cb\u003eBook Introduction\u003c\/b\u003e\n\u003c\/h5\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cdl\u003e\n\u003cdt\u003e A word from MD\u003c\/dt\u003e\n\u003cdd\u003e\n\u003cdiv\u003e Master of temple cuisine, the chef of chefs, Monk Jeonggwan\u003c\/div\u003e\n\u003cdiv\u003e The first culinary essay by Monk Jeonggwan, a temple cuisine master who gained worldwide attention through Netflix's \"Chef's Table.\"\u003cbr\u003e It contains 58 recipes for each season, capturing the essence of Monk Jeonggwan's life and 50 years of temple food practice.\u003cbr\u003e Monk Jeonggwan's special recipes, which teach us how to cultivate a refined life through food, provide quiet comfort in our busy daily lives.\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e \u003cspan\u003eMarch 28, 2025.\u003c\/span\u003e \u003cspan\u003eBaek Jeong-min, PD of Home Life\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/dd\u003e\n\u003c\/dl\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cdiv\u003e \u003cb\u003e“Eat happily, for there is no worry or hatred in the first place.”\u003cbr\u003e\u003cbr\u003e The world's most famous temple food master\u003cbr\u003e The star of the Netflix documentary \"Chef's Table\"\u003cbr\u003e A special essay on the life of Monk Jeonggwan and his recipes for each of the four seasons.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e The first essay by the world's most famous temple cuisine master, Monk Jeonggwan, is published. \u003cbr\u003eIt contains 58 recipes for all four seasons, carefully organized and filled with wisdom contained in a single bowl of food, along with beautiful photos.\u003cbr\u003e Monk Jeonggwan talks about what and how to eat to become healthier and happier, as if having a lively conversation.\u003cbr\u003e A quiet joy, like drinking a cup of fragrant tea, permeates every bookcase.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e Since becoming a monk at the age of seventeen, Monk Jeonggwan has dedicated himself to creating and promoting temple food that purifies the body and mind for over 50 years.\u003cbr\u003e Appearing on Netflix's hit series, Chef's Table, has become an opportunity to introduce Monk Jeonggwan and his food not only in Korea but also around the world.\u003cbr\u003e The New York Times introduced Monk Jeonggwan as a “philosopher chef” and praised him, saying, “If you want to taste the world’s most rare foods, you should go to Cheonjinam, where the monk lives.” \u003cbr\u003eNow, hundreds of visitors and Michelin-starred chefs from around the world come to Cheonjinam every year to taste and learn from the monks' cuisine.\u003cbr\u003e\u003cbr\u003e This book is even more special because it is the first to reveal the recipes that Monk Jeonggwan painstakingly wrote one by one.\u003cbr\u003e From the monk's signature dish, 'Simmered Shiitake Mushrooms in Soy Sauce', to summer tomato pickles, autumn burdock seasoned with red pepper paste, and even the various seasonings and pickling methods that the monk considers the secret to his cooking.\u003cbr\u003e Experience the joy of nature with your whole body, learn about the most nutritious vegetables of each season, and discover how to bring out the unique flavors and tastes of ingredients while infusing your food with healthy energy.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e Temple food is food of wisdom that helps anyone on the path of life to live a better life.\u003cbr\u003e Monk Jeonggwan says that cooking is also a form of practice. \u003cbr\u003eFocusing on the moment, putting your heart and soul into each ingredient, and not just adding more, but taking away.\u003cbr\u003e As the monk said, “Food prepared this way brings great strength to life.” Perhaps what the monk teaches us is not a recipe, but how to take good care of our own lives.\u003cbr\u003e\n\n\u003c\/div\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cul\u003e\u003cli\u003e You can preview some of the book's contents.\u003cbr\u003e \u003cspan\u003ePreview\u003c\/span\u003e\n\n\u003c\/li\u003e\u003c\/ul\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cdiv\u003e\u003ch5\u003e \u003cb\u003eindex\u003c\/b\u003e\n\u003c\/h5\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e \u003cb\u003ePart 1: The Story of Monk Jeonggwan | Hunam Selman\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e The time it takes for the tangerines to ripen\u003cbr\u003e A monk's daily life at Cheonjinam\u003cbr\u003e The story of Monk Jeonggwan\u003cbr\u003e\u003cbr\u003e \u003cb\u003ePart 2: Temple Food Stories | Monk Jeonggwan * Hunam Selman\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e Enlightenment Food for Practitioners\u003cbr\u003e The virtues of rice\u003cbr\u003e victory\u003cbr\u003e tofu\u003cbr\u003e Wild vegetables\u003cbr\u003e kimchi\u003cbr\u003e Meju and soy sauce\u003cbr\u003e Pickled vegetables\u003cbr\u003e jean\u003cbr\u003e seasoning\u003cbr\u003e car\u003cbr\u003e My food\u003cbr\u003e\u003cbr\u003e \u003cb\u003ePart 3: Four Seasons Recipes | Monk Jeonggwan * Hunam Selman\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e spring\u003cbr\u003e summer\u003cbr\u003e autumn\u003cbr\u003e winter\u003cbr\u003e\u003cbr\u003e Postscript | Hunan Selman\u003cbr\u003e\u003cbr\u003e Food Story\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cdiv\u003e\u003ch5\u003e \u003cb\u003eDetailed image\u003c\/b\u003e \u003c\/h5\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cdiv\u003e\u003cimg src=\"https:\/\/image.yes24.com\/momo\/TopCate5210\/MidCate008\/520975853(1).jpg\" border=\"0\" alt=\"Detailed Image 1\"\u003e\u003c\/div\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cdiv\u003e\u003ch5\u003e \u003cb\u003eInto the book\u003c\/b\u003e\n\u003c\/h5\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e  \u003cdiv\u003eSome stories have a magical power that resonates with us through time.\u003cbr\u003e That was the story of Monk Jeonggwan.\u003cbr\u003e\u003cbr\u003e ---From the \"first sentence\"\u003cbr\u003e\u003cbr\u003e “You need to know each plant well so you can prepare.\u003cbr\u003e You need to know carefully when it grows and blooms, when it tastes, and when it's best to harvest it.\u003cbr\u003e “This way, you can use ingredients that are soft or chewy, sweet or bitter in the right places.” The monk cuts pumpkin, bamboo shoots, and lotus root to show their cross-sections, talking about how different they are from each other and how beautiful each is.\u003cbr\u003e I fill my basket with all kinds of vegetables and taste them little by little here and there.\u003cbr\u003e ---From \"A Monk's Daily Life at Cheonjinam\"\u003cbr\u003e\u003cbr\u003e “I am not a chef, I am a practitioner,” Monk Jeonggwan often emphasizes.\u003cbr\u003e A practitioner is someone who strives to change their behavior and habits. \u003cbr\u003eIt would be great if we could always cultivate good habits, a positive mindset, and the right attitude toward others, following the Buddha's teachings, but in reality, it is by no means easy.\u003cbr\u003e Therefore, practice is not a result achieved in an instant, but a process that requires continuous effort throughout one's life.\u003cbr\u003e We are all performers of our own lives.\u003cbr\u003e 'Food for practitioners' is perhaps food for all those who strive to transform themselves in life.\u003cbr\u003e ---From \"A Monk's Daily Life at Cheonjinam\"\u003cbr\u003e\u003cbr\u003e Seven years after I became a monk, my father came to the temple to see me for the first time.\u003cbr\u003e At that time, I was at Gangwon (Joongang Buddhist University), a Buddhist school in Suwon, not Donghwasa Temple, and the letter came saying that my father had come to see me.\u003cbr\u003e (...) So, I went up the mountain with my father, carrying a pot, shiitake mushrooms, sesame oil, soy sauce, and seasoning. \u003cbr\u003eI asked my father to light a fire, and I prepared some braised shiitake mushrooms.\u003cbr\u003e Braised food is a dish that requires time and care.\u003cbr\u003e My father finished a bowl of braised shiitake mushrooms and said he had no idea such delicious food existed, and that it was even tastier than meat.\u003cbr\u003e My father seemed to be thinking about something on his own.\u003cbr\u003e ---From \"The Story of Monk Jeonggwan\"\u003cbr\u003e\u003cbr\u003e In the temple, the noodle dish is called 'seungso'.\u003cbr\u003e It means 'monk's smile'.\u003cbr\u003e “Shall we have noodles today?” Someone says this, and once the dinner menu is decided, everyone gets busy with a smile on their face.\u003cbr\u003e A large cauldron is boiled with water, anpan and red bean paste are taken out and noodle dough is rolled out, and someone goes to the garden to pick zucchini and mushrooms.\u003cbr\u003e Someone takes out some cool pickled radish kimchi from the earthenware pot, and someone runs to get more firewood. \u003cbr\u003eWhile the old man, who is good at cooking noodles, stands next to the cauldron and supervises the cooking process with a bit of show, the monk asks this question.\u003cbr\u003e “Monk, should I add sliced ​​green chili peppers to the seasoning sauce?”\u003cbr\u003e ---From \"Victory\"\u003cbr\u003e\u003cbr\u003e Monks have traditionally bathed and washed their robes twice a month (nowadays they usually do this once every ten days).\u003cbr\u003e This day is a day to get your hair cut, and also a day to eat golden brown tofu grilled on an iron pot lid.\u003cbr\u003e Shaving your hair is not only energy-consuming, it actually strips your body of protein.\u003cbr\u003e So, on the day of their head-shaving, the monks all eat grilled tofu together to replenish their protein.\u003cbr\u003e Place a cast iron pot lid on a wood fire and pour in plenty of sesame oil.\u003cbr\u003e And then fry the tofu.\u003cbr\u003e At this time, not just anyone can fry tofu.\u003cbr\u003e The character for grilling (炙) is used to indicate purple, meaning a monk who grills tofu is grilling tofu. \u003cbr\u003eThen, the savory smell of tofu being fried in sesame oil spreads throughout the temple.\u003cbr\u003e A temple delicacy is to eat well-cooked tofu topped with pickled prickly ash.\u003cbr\u003e\u003cbr\u003e ---From \"Tofu\"\u003cbr\u003e\u003cbr\u003e I am Jangajji Monk, Jjanji Monk.\u003cbr\u003e I make pickled vegetables all year round using seasonal ingredients.\u003cbr\u003e There are three major types of pickled vegetables for monks: spring pickled zephyr leaves, pickled bamboo shoots, and autumn pickled prickly ash.\u003cbr\u003e Among them, the pickled persimmon is made from the first shoots that grow in mid-April to early May.\u003cbr\u003e (...) Kimchi made with radish and cabbage during the kimchi season is a truly delicious side dish to rice.\u003cbr\u003e Here's a sneak peek at how it's made.\u003cbr\u003e Cut the autumn kimchi radish in half lengthwise and stack it in a jar.\u003cbr\u003e Pour salt on top as high as the radish.\u003cbr\u003e After about 10 days, the radish will be pickled in salt and the water from the radish will fill up.\u003cbr\u003e If you let it mature in the heat of the three hottest days of summer and open the lid in the fall, the inside will have turned yellow. \u003cbr\u003eAfter maturing for a year, the product is taken out and dried in the sun.\u003cbr\u003e Then...\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e ---From \"Jangajji\"\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cdiv\u003e\u003ch5\u003e \u003cb\u003ePublisher's Review\u003c\/b\u003e\n\u003c\/h5\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e \u003cb\u003e“Everyone can make their life healthy and happy through food.\u003cbr\u003e “I wanted to show that change is possible.”\u003cbr\u003e Everything about Monk Jeonggwan and temple food that has captivated the world\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e When the world thinks of 'temple food,' it immediately brings to mind Monk Jeonggwan.\u003cbr\u003e Since being featured in a Netflix documentary in 2017, Monk Jeonggwan has received requests from people around the world to write books.\u003cbr\u003e I had been refusing to share my name, but after much deliberation, I finally picked up the pen in response to numerous requests to share the wisdom contained in the monk's story and temple food. \u003cbr\u003eWith the sole hope that everyone in the world can achieve a balance of body and mind through healthy food and live better lives, Venerable Jeonggwan wrote and organized this book over the course of three years with Swiss journalist Hunam Selman, who writes about Korean culture.\u003cbr\u003e This book will be published first in Switzerland and then in Korea, the United States, and other countries.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e Monk Jeonggwan learned cooking from his mother, who was an excellent cook. He became a monk at the age of seventeen and has been making and researching temple food for 50 years.\u003cbr\u003e This book captures the essence and efforts of Monk Jeonggwan. \u003cbr\u003eIt includes cabbage kimchi with the monk's special seasoning that people come to learn from all over the world, refreshing summer water kimchi, steamed aged kimchi, zucchini kalguksu that the monk tried and exclaimed, \"Is there such a delicious kalguksu in the world!\", various pickled vegetables that are like medicine that saves my body, homemade tofu that is rich in flavor and nutrition, and even methods for making meju and soy sauce, omija cheong, maesil cheong, tangerine cheong, and bokbunja cheong.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e The book also includes hundreds of delicate photographs taken by Swiss photographer Veronica Höger during her year-long stay with the monk.\u003cbr\u003e When you open the book, the beautiful scenery of Baekyangsa Temple's Cheonjinam, located at the foot of Naejangsan Mountain in Jeollanam-do, and the monks harvesting vegetables in the fields and making soy sauce and kimchi with people unfold like a painting. \u003cbr\u003eWhen I listen to the monk's stories about nature, people, practice, and food, I naturally come to know what and how to eat for myself and nature, and for a healthier and happier life.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e \u003cb\u003e“Food that is medicine for my body”\u003cbr\u003e Just changing your diet can change your body, mind, and life.\u003cbr\u003e The world's most popular health and slow-aging diet\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e If you've ever wondered how monks live with such clear faces and peaceful minds, the answer lies in food.\u003cbr\u003e In temples, they say food is medicine.\u003cbr\u003e Since ancient times, monks have had to control their diet to maintain good health, and they also had to learn how to heal themselves with various foods when they were sick.\u003cbr\u003e In other words, temple food is a diet that has been designed and developed by gathering the wisdom of many generations so that monks can practice without getting sick and with a healthy body and clear mind. \u003cbr\u003eThis is probably why temple food is attracting attention not only in our country but also around the world as the healthiest diet, a ‘slow-aging diet’, and a sustainable diet that is considerate of our bodies and nature.\u003cbr\u003e Monk Jeonggwan says that just by changing your diet, your body, mind, and life can change.\u003cbr\u003e The secret to a clear face and a peaceful mind lies in food.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e \u003cb\u003eFrom braised shiitake mushrooms to pickled perilla leaves and fried ginseng…\u003cbr\u003e Monk Jeonggwan's special recipe that awakens the soul with taste and flavor.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e “Everyone was amazed after tasting Monk Jeonggwan’s food.\u003cbr\u003e “It was because the taste was incomparable to that of any high-end restaurant in the world,” said the food critic of The New York Times after tasting Monk Jeonggwan’s food.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e The highlight of this book is, above all, the 58 recipes for each of the four seasons, painstakingly compiled by Monk Jeonggwan. \u003cbr\u003eMonk Jeonggwan's food completely shatters the stereotype that 'temple food is good for the body but tastes bland.'\u003cbr\u003e While following the tradition of temple cuisine, Monk Jeonggwan explores ingredients and creates food in his own unique way, emphasizing that the most important thing in cooking is to bring out the original flavor and taste of the ingredients.\u003cbr\u003e The monk's unique recipes are based on his extensive knowledge of the ingredients, including what each vegetable tastes like in which season, how to pick, wash, and cook it, and which seasonings go best with it.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003eSweet and deep-flavored spring shiitake mushroom stew, golden-brown tofu fried in sesame oil and refreshing prickly ash pickles, bugak, the flower of temple cuisine, refreshing and beautiful summer tomato pickles, burdock seasoned with gochujang and grilled in the fall when vegetables store nutrients in their roots, all-purpose tofu paste, a natural plant-based cheese, and winter neungi mushroom dumplings made with sesame shoots and neungi mushrooms.\u003cbr\u003e These foods are not only nutritious but also sweet in flavor.\u003cbr\u003e Anyone can follow along using easy-to-find ingredients, and it feels like passing on wisdom that can be cherished for a long time.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e \u003cb\u003eWisdom in a Bowl of Food\u003cbr\u003e Food of Wisdom to Help You Find Stillness and Peace\u003cbr\u003e A story worth listening to at any juncture in life.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e Monk Jeonggwan captivated the world in 2017 when he appeared in the Netflix documentary Chef's Table. \u003cbr\u003eThe monk's food, which embodies the philosophy of balance and circulation between humans and nature, has surprised the world, which strives for a sustainable food culture.\u003cbr\u003e Leading experts from home and abroad, including Michelin star chefs from various countries, the head of Le Cordon Bleu in France, and representatives of Ottogi and Pulmuone in Korea, visited Cheonjinam in Baekyangsa Temple, where the monk resides, to learn about cooking, which became a hot topic.\u003cbr\u003e\u003cbr\u003e Food is a matter of life.\u003cbr\u003e Because what and how you eat is directly related to how you live your life.\u003cbr\u003e Listening to the story of Monk Jeonggwan, we come to realize that we should not simply seek what is palatable, convenient, and easy, but rather eat to fill our lives more fully and live happily.\u003cbr\u003e Nothing makes people happier than good food.\u003cbr\u003e It's time to discover the wisdom of food that helps us coexist with nature, nourish our bodies and minds, and find peace and tranquility.\u003cbr\u003e\u003cbr\u003e \u003cbr\u003e\u003cb\u003ePreface by Monk Jeonggwan\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e When I was young, I would walk to the well and fetch water around lunchtime.\u003cbr\u003e I returned home with a bucket full of water on my head, and offered a bowl of cool water to my father who had just finished his morning work in the fields.\u003cbr\u003e Putting all your heart and soul into even a bowl of water.\u003cbr\u003e That is the spirit of offering.\u003cbr\u003e This book also has\u003cbr\u003e I put that kind of feeling into it.\u003cbr\u003e\u003cbr\u003e Cooking is a practice that leads to enlightenment.\u003cbr\u003e Food, like life, is better when you focus on the present, put your heart into every gesture, and take away instead of adding to it.\u003cbr\u003e Food prepared in this way is good for the body and mind.\u003cbr\u003e You don't need to eat a lot.\u003cbr\u003e It is abundant even if it is not overflowing.\u003cbr\u003e\u003cbr\u003e Food is completed when it is infused with the energy of the person who makes it.\u003cbr\u003e When you eat food with a happy heart, that energy is reflected in the food. \u003cbr\u003eI hope that everyone who reads this book will appreciate the value of life and cook with joy and gratitude.\u003cbr\u003e If you can cook rice like that and feel joy and sorrow from it, it will be a great strength in life.\u003cbr\u003e\u003cbr\u003e Temple food is food of wisdom that helps practitioners find inner peace and attain enlightenment.\u003cbr\u003e It is food that helps anyone on the path of life to live a better life.\u003cbr\u003e If you understand the value of temple food and can live as your true self by aligning your body and mind with food, there is nothing more to wish for.\u003cbr\u003e I hope you stay healthy and free from illness, and that you take good care of yourself and live a life where you don't skimp on even a single meal. \u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003cdiv style=\"width:95%;padding-top:20px;padding-bottom:20px\"\u003e\n\n\u003cdiv style=\"text-align:left;font-size:16px;font-weight:bold;padding-bottom:20px\"\u003e GOODS SPECIFICS \u003c\/div\u003e\n\n\u003cdiv style=\"text-align:left;font-size:14px;line-height:1.6em;\"\u003e\n\n\u003cdiv style=\"width:100%;margin-bottom:5px;line-height:1.6em;font-size:14px\"\u003e - \u003cstrong\u003eDate of issue:\u003c\/strong\u003e April 25, 2025\u003c\/div\u003e\n\n\u003cdiv style=\"width:100%;margin-bottom:5px;line-height:1.6em;font-size:14px\"\u003e - \u003cstrong\u003ePage count, weight, size:\u003c\/strong\u003e 416 pages | 722g | 152*210*30mm\u003c\/div\u003e\n\n\u003cdiv style=\"width:100%;margin-bottom:5px;line-height:1.6em;font-size:14px\"\u003e - \u003cstrong\u003eISBN13:\u003c\/strong\u003e 9791155818015\u003c\/div\u003e\n\n\u003cdiv style=\"width:100%;margin-bottom:5px;line-height:1.6em;font-size:14px\"\u003e - \u003cstrong\u003eISBN10:\u003c\/strong\u003e 1155818016 \u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003ccenter\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003ccenter\u003e\u003ctable\u003e\u003ctr\u003e\u003ctd style=\"height:10px\"\u003e\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/center\u003e\n\n\u003cspan\u003e\u003c\/span\u003e\n\n\u003c\/center\u003e\n\n\n\u003c\/center\u003e","brand":"LIBRAIRIE COREENNE","offers":[{"title":"Default Title","offer_id":43892180353066,"sku":"129210","price":36.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0683\/2750\/5962\/files\/6b5d2deac852e41540f520b912687a5f.jpg?v=1765354336","url":"https:\/\/librairie.coreenne.fr\/en\/products\/129210","provider":"LIBRAIRIE COREENNE","version":"1.0","type":"link"}