I've read this sort of cookbook before， so I pretty much knew what to expect。 This type of vegetarian （actually vegan since it doesn't include meat， dairy or eggs） cuisine originally came from Buddhist temples， and depends entirely on seasonal fruits and veggies。 The chef and author divided the food up into seasons， and like most Japanese food， the plates are very small， but there are a lot of them。 I kind of wished that they would put all the basic recipes in the front， not just stocks and sauc I've read this sort of cookbook before， so I pretty much knew what to expect。 This type of vegetarian （actually vegan since it doesn't include meat， dairy or eggs） cuisine originally came from Buddhist temples， and depends entirely on seasonal fruits and veggies。 The chef and author divided the food up into seasons， and like most Japanese food， the plates are very small， but there are a lot of them。 I kind of wished that they would put all the basic recipes in the front， not just stocks and sauces， and not repeat them with every section。 The food is simple and beautiful， and there were a few recipes that I would like to try at home like the asparagus with white miso and walnut sauce。 Most of the recipes are ones that I would rather try at a restaurant。 3 stars。 。。。more