About this item
In this delightful Asian cookbook, youll 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. 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 BroccoliFamily-Style Meals such as Asparagus in Lemongrass-Coconut Cream Sauce, Grilled Vegetable Kebabs with Two Marinades, General Tsos Eggplant and Kung Pao PotatoesAll-in-One Meals such as Everyday Pad Thai, Crispy Noodles with Savory Vegetables, Sweet Potato Rice Stew and Easy Miso RamenAuthor 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, soy 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, Pats 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.
About the Author
Born in Indonesia and raised in Singapore, Patricia Tanumihardja writes about food, travel and lifestyle through a multicultural lens and especially enjoys covering topics that converge on food, history and culture. Pat has been published in edibleSeattle, Monterey County Weekly, Sunset, and Saveur. Her new cookbooks "Asian Pickles at Home" and "Instant Pot Asian Pressure Cooker Meals" are now available. "Farm to Table Asian Secrets--Vegan and Vegetarian Full-Flavored Recipes for Every Season" was published in 2017, and "The Asian Grandmothers Cookbook--Home Cooking from Asian American Kitchens" was published in 2009. Please visit: http://www.smithsonianapa.org/picklesandtea/, http://www.facebook.com/Picklesandtea, or follow her on Twitter:@PicklesandTea and Instagram:@Pickles.and.Tea
