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In the thirteenth century, Zen master Dogen perhaps the most significant of all Japanese philosophers, and the founder of the Japanese Soto Zen sect wrote a practical manual of "Instructions for the Zen Cook ." In drawing parallels between preparing meals for the Zen monastery and spiritual training, he reveals far more than simply the rules and manners of the Zen kitchen; he teaches us how to "cook," or refine our lives. In this volume Kosho Uchiyama Roshi undertakes the task of elucidating Dogen's text for the benefit of modern-day readers of Zen. Taken together, his translation and...