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1 Burnside Cooking and Food- Vegan and Raw Food

This title in other editions

The Asian Vegan Kitchen: Authentic and Appetizing Dishes from a Continent of Rich Flavors

by

The Asian Vegan Kitchen: Authentic and Appetizing Dishes from a Continent of Rich Flavors Cover

ISBN13: 9784770030696
ISBN10: 477003069x
Condition: Standard
All Product Details

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Synopses & Reviews

Publisher Comments:

The Asian Vegan Kitchen is a collection of recipes from across Asia, featuring the spices and the many tasty ingredients that have made these cuisines popular world-wide. It caters to the growing segment of people of all ages who have chosen to eschew animal products, yet still want to add some global spice and excitement to their diet.

There is one big difference between this and many other vegan cookbooks. These dishes do not use replacement ingredients for traditional recipes. Instead, author Hema Parekh - a noted teacher of vegetarian cooking styles in Tokyo - has selected recipes that were traditionally vegetarian, and have been enjoyed by diners for decades, even centuries. In doing so, she has had to make only minor changes, if any, for these recipes to be deliciously appealing to everyone: vegan, vegetarian or otherwise.

Over 200 dishes have been selected to cover a wide variety of tastes. Here readers will find vegan-ready recipes for everything from Japanss sushi to northern Indian curries, from Vietnamese spring rolls, to red-hot tofu, Chinese-style. Soups, noodle dishes and some desserts are also included.

The recipes are simple, with detailed explanations. Also included are over 50 mouth-watering photos and a comprehensive glossary.

Vegan cooking just became a lot more interesting.

A long-time vegetarian, Hema Parekh has been teaching vegetarian cooking in Tokyo for almost twenty years. She has written two popular books on vegetarian cooking in Japanese A Touch of Spice and Indian Vegetarian Cooking and is working on a third.

Parekh has lived in Japan for 27 years.

Review:

"Because tofu and other vegan mainstays are part of their larders, and since they tend to be dairy-free by design, Asian cuisines lend themselves naturally to vegan cooking, and this handy cookbook does a beautiful job compiling attractive, tasty and uncomplicated vegan recipes from India to China and beyond. Take Japan's Simmered Mixed Vegetables, a deceptively straightforward preparation made complex with a sauce of soy, sake and dashi, a kelp-based stock that's the Japanese equivalent of chicken broth; exotic vegetables, including taro and lotus root, come alive in the salty-sweet braising liquid. Thailand's Sweet Corn Cakes are another example of simple-on-the-outside, intricate-on-the-inside vegan cookery, an addictive spin on traditional corn fritters spiced with ginger, garlic and coriander, and served alongside chili sauce and cucumber relish. Unfortunately, the cookbook is a bit confusing; the recipes are separated by country rather than, say, main ingredient, and the fine, full-color photographs of the dishes are all crammed in the middle of the book. Though cooks may spend extra time searching for ways to use up surplus zucchini, it's an appealing browse full of tasty diversions." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

This collection of recipes from across Asia features the spices and the many tasty ingredients that have made these cuisines popular worldwide. It caters to the growing segment of people who eschew animal products, yet still want to add some global spice and excitement to their diet. Illustrated.

About the Author

A long-time vegetarian, HEMA PAREKH has been teaching vegetarian cooking in Tokyo for almost twenty years. She has written two popular books on vegetarian cooking in Japanese A Touch of Spice and Indian Vegetarian Cooking and is working on a third. Parekh has lived in Japan for 27 years.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

amirajoy, August 24, 2009 (view all comments by amirajoy)
I actually borrowed this book at the library first, but I enjoyed it so much that I bought it.

This is a great book, and will help you get better at your knife skills, as well as getting acquainted with your kitchen appliances. The recipes are not too simple, nor are they too complicated, and they taste delicious! The only thing to remember is to make sure you've got all the spices you need for your chosen recipe!

My stepmom was so impressed, and she said, "If vegan food can taste this good, I might give it a try!"

Also,I like that Hema Parekh provides a glossary of the spices used in the back of the book, and explains their uses, where they're from, etc.

I recommend this book. You won't be disappointed!
Was this comment helpful? | Yes | No

Product Details

ISBN:
9784770030696
Subtitle:
Authentic and Appetizing Dishes from a Continent of Rich Flavors
Author:
Parekh, Hema
Photographer:
Hamamura, Tae
Author:
null, Hema
Author:
Hamamura, Tae
Author:
null, Tae
Publisher:
Kodansha USA
Subject:
Vegetarian - General
Subject:
Vegetarian
Subject:
Regional & Ethnic - Asian
Subject:
Vegetarian - Vegan
Subject:
Vegan cookery
Subject:
Cookery, asian
Subject:
Food
Subject:
Wine | Cooking | Vegetarian
Subject:
Food& Wine | Cooking | Vegetarian
Subject:
Cooking and Food-Asian
Copyright:
Publication Date:
20080401
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Illustrations:
32 color pages, 50 color photos
Pages:
192
Dimensions:
9.81x7.54x.47 in. 1.02 lbs.

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Related Subjects

Cooking and Food » Regional and Ethnic » Asian
Cooking and Food » Vegetarian and Vegan » Vegan and Raw Food
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural

The Asian Vegan Kitchen: Authentic and Appetizing Dishes from a Continent of Rich Flavors Used Trade Paper
0 stars - 0 reviews
$13.95 In Stock
Product details 192 pages Kodansha International (JPN) - English 9784770030696 Reviews:
"Publishers Weekly Review" by , "Because tofu and other vegan mainstays are part of their larders, and since they tend to be dairy-free by design, Asian cuisines lend themselves naturally to vegan cooking, and this handy cookbook does a beautiful job compiling attractive, tasty and uncomplicated vegan recipes from India to China and beyond. Take Japan's Simmered Mixed Vegetables, a deceptively straightforward preparation made complex with a sauce of soy, sake and dashi, a kelp-based stock that's the Japanese equivalent of chicken broth; exotic vegetables, including taro and lotus root, come alive in the salty-sweet braising liquid. Thailand's Sweet Corn Cakes are another example of simple-on-the-outside, intricate-on-the-inside vegan cookery, an addictive spin on traditional corn fritters spiced with ginger, garlic and coriander, and served alongside chili sauce and cucumber relish. Unfortunately, the cookbook is a bit confusing; the recipes are separated by country rather than, say, main ingredient, and the fine, full-color photographs of the dishes are all crammed in the middle of the book. Though cooks may spend extra time searching for ways to use up surplus zucchini, it's an appealing browse full of tasty diversions." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , This collection of recipes from across Asia features the spices and the many tasty ingredients that have made these cuisines popular worldwide. It caters to the growing segment of people who eschew animal products, yet still want to add some global spice and excitement to their diet. Illustrated.
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