PlantAsia
Asia's Vegetable Wisdom in Recipes, Stories and Techniques
Seiten
2025
The Experiment LLC (Verlag)
979-8-89303-087-7 (ISBN)
The Experiment LLC (Verlag)
979-8-89303-087-7 (ISBN)
A boundary-pushing pan-Asian vegetarian cookbook, PlantAsia ingeniously merges traditional techniques and modern, multicultural flavors
“A stunningly original book rooted in a deep respect for Asian traditions . . . and at the same time genuinely progressive.”—Helen Goh, coauthor of Ottolenghi Comfort
Cooks across Asia have been making plant-based meals for centuries—and for just as long, they’ve been evolving new methods to make them taste deeply, richly satisfying. PlantAsia carries on that tradition of innovation, drawing on traditional techniques to challenge and expand what you imagine when you think of modern vegetarian cooking.
Technique-based chapters showcase recipes from more than fifteen countries, including:
Raw: Mini Kimbap with Ssamjang Mayonnaise, Naengmyeon with Watermelon Dongchimi
Steamed and Blanched: Watercress Noodles with Split Pea Fritters, Chayote and Glass Noodle Dumplings
Simmered: Beet Curry with Coconut Sambol, Butternut Squash Kootu with Spiced Chickpeas
Fried: Ee-Fu Noodles with Braised Shiitake Mushrooms, Fig and Brie Hotteok
Deep-Fried: Spinach Chaat with Chickpeas and Yogurt, Hot Butter Mushrooms
Charred and Grilled: Smoky Eggplant Raita with Focaccia, Grilled Rice Paper with Tofu Sisig
Roasted and Baked: Charred Brussels Sprouts with Grapefruit and Yuba, Butternut Squash Dengaku
Sweetened: Chili-Flecked Jalebis with Mango Yogurt, Blackberry and Peach Gum Shortcake
Interviews and recipes from more than two dozen contributors offer authentic and layered perspectives on the present and future of Asian cooking. Plus, a detailed guide to buying and cooking with Asian ingredients will help you expand your Asian pantry.
Perfect for adventurous foodies, fans of Asian cuisines in search of inspiring and original recipes, and anyone looking for one-of-a-kind, vegetable-forward meals, this ambitious vegetarian cookbook is a stunning tribute to the incredible flavors, textures, and diversity of today’s vegetarian cuisine.
With contributions from:
Kimberly Mendoza Camara · O Tama Carey · Cathie Carpio · John Chantarasak · Ivy Chen · C-Y Chia and Shane Stanbridge · R.G. Enriquez-Diez · Cathy Erway · Zoey Xinyi Gong · Julie Kleeman and Yeshi Jampa · Bryan Koh · Jenny Lau · Sunny Lee · Maori Murota · Andrea Quynhgiao Nguyen · Petty Pandean-Elliott · Minal Patel · Gayan Pieris · Sonoko Sakai · Jihee Shin · Cameron Stauch · Hairil Sukaime · Vasunthara · Wayan Kresna Yasa
“A stunningly original book rooted in a deep respect for Asian traditions . . . and at the same time genuinely progressive.”—Helen Goh, coauthor of Ottolenghi Comfort
Cooks across Asia have been making plant-based meals for centuries—and for just as long, they’ve been evolving new methods to make them taste deeply, richly satisfying. PlantAsia carries on that tradition of innovation, drawing on traditional techniques to challenge and expand what you imagine when you think of modern vegetarian cooking.
Technique-based chapters showcase recipes from more than fifteen countries, including:
Raw: Mini Kimbap with Ssamjang Mayonnaise, Naengmyeon with Watermelon Dongchimi
Steamed and Blanched: Watercress Noodles with Split Pea Fritters, Chayote and Glass Noodle Dumplings
Simmered: Beet Curry with Coconut Sambol, Butternut Squash Kootu with Spiced Chickpeas
Fried: Ee-Fu Noodles with Braised Shiitake Mushrooms, Fig and Brie Hotteok
Deep-Fried: Spinach Chaat with Chickpeas and Yogurt, Hot Butter Mushrooms
Charred and Grilled: Smoky Eggplant Raita with Focaccia, Grilled Rice Paper with Tofu Sisig
Roasted and Baked: Charred Brussels Sprouts with Grapefruit and Yuba, Butternut Squash Dengaku
Sweetened: Chili-Flecked Jalebis with Mango Yogurt, Blackberry and Peach Gum Shortcake
Interviews and recipes from more than two dozen contributors offer authentic and layered perspectives on the present and future of Asian cooking. Plus, a detailed guide to buying and cooking with Asian ingredients will help you expand your Asian pantry.
Perfect for adventurous foodies, fans of Asian cuisines in search of inspiring and original recipes, and anyone looking for one-of-a-kind, vegetable-forward meals, this ambitious vegetarian cookbook is a stunning tribute to the incredible flavors, textures, and diversity of today’s vegetarian cuisine.
With contributions from:
Kimberly Mendoza Camara · O Tama Carey · Cathie Carpio · John Chantarasak · Ivy Chen · C-Y Chia and Shane Stanbridge · R.G. Enriquez-Diez · Cathy Erway · Zoey Xinyi Gong · Julie Kleeman and Yeshi Jampa · Bryan Koh · Jenny Lau · Sunny Lee · Maori Murota · Andrea Quynhgiao Nguyen · Petty Pandean-Elliott · Minal Patel · Gayan Pieris · Sonoko Sakai · Jihee Shin · Cameron Stauch · Hairil Sukaime · Vasunthara · Wayan Kresna Yasa
Pamelia Chia is a Singaporean culinary teacher and food writer based in the Netherlands. With a background in food science and experience cooking in professional kitchens, Pamelia is passionate about Asian culinary traditions and providing a platform for cooks from the region to share their knowledge. She’s the author of the cookbook Wet Market to Table: A Modern Approach to Fruit and Vegetables and the weekly Asian food newsletter Singapore Noodles.
Introduction
How to Make Vegetables Taste Great
A Guide to Asian Ingredients
Raw
Steamed and Blanched
Simmered
Fried
Deep-Fried
Charred and Grilled
Roasted and Baked
Sweetened
Further Reading
Acknowledgments
Index
About the Author
| Erscheinungsdatum | 16.10.2025 |
|---|---|
| Zusatzinfo | Over 100 color and B&W photos and illustrations |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 218 x 279 mm |
| Gewicht | 1389 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-13 | 979-8-89303-087-7 / 9798893030877 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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