Farm to Table Asian Secrets: Vegan & Vegetarian Full-Flavored Recipes for Every Season
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 normally associated only 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 or indifferent. 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.
“This book is a great pick for those wanting to try Asian flavors in lightened vegetarian meals. Many are also vegan and/or gluten free. Instead of just swapping meat for tofu (though tofu is an ingredient in a handful of recipes), Patricia focuses on maximizing the flavors of the vegetables to make them the star. With the exception of a few, the dishes are perfect for weeknight cooking and can be prepared in 45 minutes or less.” -Tara’s Multicultural Table
“Author Tanumihardja shows how to infuse today’s bounty of fresh produce with the seductive tastes of Asia – blending flavors, textures, aromas and colors in full-flavored dishes that sport the classic sweet, sour, spicy, salty and savory flavors. I like that all the recipes are straightforward and don’t require exotic ingredients or special equipment.”-ShockinglyDelicious.com
|Dimensions||203 × 254 mm|
Patricia Tanumihardja is an experienced writer who reviews restaurants, profiles chefs and artisanal food producers, and writes about travel and food. She was born in Indonesia and brought up in Singapore before moving to the U.S. and settling in Northern Virginia, where she now lives with her husband and son. Growing up in several different food cultures, she learned to appreciate a wide variety of foods and flavors from a young age, and learned to cook as soon as she could tell the difference between garlic and ginger. As a writer, she sees the world through a multicultural lens and enjoys covering topics relating to food history and food culture. She contributes to Edible Seattle, Seattle, Seattle Met, Monterey County Weekly, Sunset and Saveur and her debut cookbook was The Asian Grandmothers' Cookbook: Home Cooking from Asian American Kitchens. Pat writes a Pickles and Tea food blog in collaboration with the Smithsonian Asian Pacific American Center which showcases contemporary Asian food culture in America.
Paperback / softback