Plantasia: A Vegetarian Cookbook Through Asia

$48 · Offered by Kitchen Arts & Letters

Plantasia contains vegetarian (frequently vegan) recipes from a deep range of East Asian cultures, some of them traditional, others the creation of talented chefs who are profiled in the book. Eight chapters, each focused on a different cooking technique such as steaming or frying, showcase recipes from more than fifteen different countries, from Burma to Vietnam. Author Pamelia Chia, a former restaurant cook who is now food writer based in Singapore, contributes her versions of many dishes, even as she pays tribute to cooks she admires. The book offers a refreshing number of dishes that we have not commonly seen in other cookbooks. For instance: Watercress noodles with split pea fritters Grilled corn with coconut cream and scallions Soba salad with charred greens and tahini Charred brussels sprouts with grapefruit and yuba (tofu skin) Turmeric carrots with dill and mung bean jelly Where necessary, Chia includes step-by-step photo sequences that illustrate slightly complex processes like assembling vegetable rolls or dumplings. Hardcover. Color photographs throughout.

• Binding: Hardcover

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