My manuscript for a book about Zen Master Dogen based on his seminal work Genjo Koan has been accepted in principle by a UK based publisher. There is always quite a process to go through so it probably won't actually appear in the shops before this time next year, but we shall see.

I am currently working on an article commissioned by Tricycle magazine for their next special issue which is on the theme of Fear.

The book that is being produced based on my Questions in the Sand series is progressing and will probably appear before the Dogen book.

Progress toward the Oxford Handbook of Meditation is on schedule, but this is a big project and will certainly take another couple of years to complete.

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Comment by Jan Wizinowich on May 17, 2017 at 5:14

Congrats on getting Dogen to a publisher. Handbook of meditation? Interesting.

ITZI Conference 2017

Blog Posts

Message from Geeta

Posted by David Brazier on May 26, 2017 at 19:30 0 Comments

I (Geeta) can offer up to 3 people a lift from Surrey to Eleusis, leaving at 5 am on 1st June and/or returning to England about 5 pm on 4th June. I can offer one person (or a couple) accommodation on the night before we travel and the night that we return.

Thank you Geeta - nice offer.

COLOURFUL RITES

Posted by David Brazier on May 22, 2017 at 21:09 0 Comments

The Russian Orthodox certainly know how to do pomp and ceremony

http://www.bbc.com/news/av/world-europe-40002536/russian-faithful-flock-to-st-nicholas-relics

Self Power/Other Power

Posted by Adam Dunsby on May 21, 2017 at 22:35 1 Comment

Sangharakshita on Self Power/Other Power: …

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The Omelette Sutra

Posted by Geeta Chari on May 20, 2017 at 14:00 1 Comment

I find Elizabeth David's classic book, 'French Provincial Cooking', to be replete with advice for the Pureland Sangha.

"As everybody knows, there is only one infallible recipe for the perfect omelette: your own. Reasonably enough; a successful dish is often achieved by quite different methods from those advised in cookery books or by the professional chefs, but over this question of omelette making professional and amateur cooks alike are particularly unyielding. Argument has never…

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