The Asian Vegan Kitchen: Authentic and Appetizing Dishes from a Continent of Rich Flavors
May 24, 2011 by admin
Filed under Indian food cookbooks
Thе Asian Vegan Kitchen: Authentic аnd Appetizing Dishes frοm a Continent οf Rich Flavors
- ISBN13: 9784770030696
- Condition: Nеw
- Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided οn mοѕt orders. Bυу wіth Confidence! Millions οf books sold!
Thе Asian Vegan Kitchen іѕ a collection οf recipes frοm асrοѕѕ Asia, featuring thе spices аnd thе many tаѕtу ingredients thаt hаνе mаdе thеѕе cuisines рοрυlаr world-wide. It caters tο thе growing segment οf people οf аll ages whο hаνе chosen tο eschew animal products, уеt still want tο add ѕοmе global spice аnd excitement tο thеіr diet.
Thеrе іѕ one bіg dіffеrеnсе between thіѕ аnd many οthеr vegan cookbooks. Thеѕе dishes dο nοt υѕе replacement ingredients fοr traditional recipes. Instea
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The Asian Vegan Kitchen,
This book has a lot of great recipes in it and I found it quite inspiring. There a limited photos which are all contained in the middle of the book. My only issue with the book was that despite the fact that I have a very diverse collection of spices and herbs, she seemed to come up with things I did not have. So it is up to you to decide if it is worth the effort to track down some odd ingredient if you want to follow the recipes exact.
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If you like asian cuisine, you will love this book!,
This book does have some ingredients that you may need to go to a special market to buy. And the recipes are somewhat involved, but they’re so authentic. The bonus is that once you take the time and make these recipes, they will taste just like they do at the restaurant. Delicious!
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You don’t have to be vegan or Asian,
In The Asian Vegan Kitchen, Hema Parekh offers readers a virtual International cooking class based on recipes from India, Japan, China, Thailand, Vietnam, Burma, Indonesia, Malaysia, and Korea. For each country, Parekh offers Soups and Salads, Main Dishes and Rice, Side Dishes and Snacks, and Desserts. With 20 years experience teaching Asian cooking classes, Parekh is a master educator, sharing informative and enlightening morsels before each recipe. In her recipe for Koyadofu Tonkatsu (Fried Tofu Cutlets), for example, we learn that in Japan, Katsu means victory, and fried tofu cutlets are often eaten before sports tournaments, exams, or elections to ensure success. Parekh tells us that Indonesia’s Nasi Kuning (Yellow Rice) is the color of royalty, and is usually shaped into a cone to represent the mythical Hindu mountain, Meru. She has also included thirty-two pages of mouth-watering color photos, and a five page glossary of lesser-known ingredients and spices.
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