In this delightful Asian cookbook, you'll learn the secrets of
vegetarian and vegan Asian cooking--how to blend flavors, textures,
aromas and colors--to create full-flavored vegetarian dishes that are
missing none of the umami associated with meat and dairy.
Each chapter based on seasonal vegetables provides a wide range of
choices using produce that is available at that time of year--making it
easy to plan a variety of menus that are never dull. Here are just a few
examples of the tempting Asian recipes in this book:
- Starters and Snacks such as Crispy Spring Rolls, Green Apple Salad
with Tangy Thai Dressing, Butternut Squash Pot Stickers and
Korean-Style Buffalo Broccoli
- Family-Style Meals such as Asparagus in Lemongrass-Coconut Cream
Sauce, Grilled Vegetable Kebabs with Two Marinades, General Tso's
Eggplant and Kung Pao Potatoes
- All-in-One Meals such as "Have It Everyday" Pad Thai, Crispy
Noodles with Savory Vegetables, Sweet Potato Rice Stew and Easy Miso
Ramen
Author Patricia Tanumihardja is an experienced food writer and expert on
Asian and sustainable farm-to-table cooking. She shows you how to buy
and use the freshest in-season produce to create delicious dishes with
startlingly new flavors and textures by adding a few "secret
ingredients"--the traditional sweet, sour, spicy, savory seasonings that
every Asian cook knows. She also explains in this Asian cookbook how the
use of contrasting textures (for example silky tofu with crunchy
peanuts) can create greater food enjoyment and a stimulating new dining
experience.
A home cook at heart, Pat's recipes are very straightforward without
lots of exotic ingredients or specialized tools. They are also easy and
quick to prepare. She shows you how adding a few Asian fermented and
pickled vegan products like miso or pickled greens will add a new
universe of flavors to your cooking. The same is true for
flavor-enhancers like fried shallots, crispy fried garlic and the
flavored oils that Asian chefs and restaurants use on a regular basis.
