By Okakura Kakuzō
Depuis un siècle, Le Livre du thé, qui offre une advent des plus subtiles à los angeles vie et à l. a. pensée asiatiques, s'adresse à toutes les générations. Et cegrand classique, qui a permis naguère de jeter un pont entre l'Orient et l'Occident, n'a rien perdu de sa strength et peut encore éclairer notre modernité. Le trait de génie d'Okakura fut de choisir le thé comme symbole de l. a. vie et de l. a. tradition en Asie : le thé comme paintings de vivre, paintings de penser, artwork d'être au monde. Il nous parle d'harmonie, de appreciate, de pureté, de sérénité. Au fond, l'idéal du thé est l'aboutissement même de cette belief zen : l. a. grandeur réside dans les plus menus faits de l. a. vie. Qui cherche los angeles perfection doit découvrir dans sa propre vie le reflet de sa lumière intérieure. Aussi los angeles voie du thé est-elle bien plus qu'une cérémonie : une façon de vivre en creusant aux racines de l'être pour revenir à l'essentiel et découvrir los angeles beauté au cœur de los angeles vie.
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Extra resources for Le Livre du thé
Andrew’s Note: Presalting the zucchini is very important. Letting the watery flesh of the vegetable absorb the salt for 30 minutes ensures a well-seasoned, flavorful result. And don’t skimp on the black pepper—this dish needs that aggressive bite. To make the batter: In a medium bowl, whisk together the cornstarch and flour, then whisk in the club soda. Pat the zucchini very dry with paper towels. In a deep fryer or heavy pot, heat at least 2 inches of oil to 375°F. Working in batches, dip several zucchini sticks at a time into the batter, lower carefully into the oil, and fry until light golden, about 3 minutes.
And, like pizza dough, the batter is a great blank canvas for all matter of ingredients, a vehicle for whatever seasonal ingredient is perfect at the market right now. Zeppole are also forgiving—as long as you have the oil temperature right, they’re almost impossible to screw up. And, while they’re at their best steaming hot from the fryer, they are still appealing after they’ve cooled down a bit, which makes them adaptable enough to serve at home for a large party (though chances are they’ll be devoured the second you bring them out).
Stir in the remaining 1⁄4 cup olive oil and tear in the basil leaves. Season with pepper and with more salt if necessary. If the cherry tomatoes are very sweet, add a few drops of lemon juice to balance the flavors. Spoon the zucchini mixture over the toasts and serve. indd 28 1/30/13 9:16 AM Whipped Eggplant and Anchovy This is one of our favorite crostini to make when we can find good Japanese eggplant. Andrew grills the eggplants whole on the barbecue, much as for baba ghanoush, until they collapse.
Le Livre du thé by Okakura Kakuzō