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The Asian Vegan Kitchen: Authentic and Appetizing Dishes from a Continent of Rich Flavors [Paperback]

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Item Number 213408  
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Item Specifications...

Pages   191
Est. Packaging Dimensions:   Length: 0.5" Width: 10" Height: 8"
Weight:   1 lbs.
Binding  Softcover
Release Date   Apr 1, 2008
Publisher   Kodansha International
ISBN  477003069X  
EAN  9784770030696  

Availability  0 units.

Item Description...
Contains more than two hundred recipes for soups, salads, main dishes, side dishes, snacks, noodle and rice dishes, desserts, and drinks.

Publishers Description
The Asian Vegan Kitchen is a collection of recipes from across Asia, featuring the spices and the many tasty ingredients that have made these cuisines popular world-wide. It caters to the growing segment of people of all ages who have chosen to eschew animal products, yet still want to add some global spice and excitement to their diet.
There is one big difference between this and many other vegan cookbooks. These dishes do not use replacement ingredients for traditional recipes. Instead, author Hema Parekh - a noted teacher of vegetarian cooking styles in Tokyo - has selected recipes that were traditionally vegetarian, and have been enjoyed by diners for decades, even centuries. In doing so, she has had to make only minor changes, if any, for these recipes to be deliciously appealing to everyone: vegan, vegetarian or otherwise.
Over 200 dishes have been selected to cover a wide variety of tastes. Here readers will find vegan-ready recipes for everything from Japanss sushi to northern Indian curries, from Vietnamese spring rolls, to red-hot tofu, Chinese-style. Soups, noodle dishes and some desserts are also included.
The recipes are simple, with detailed explanations. Also included are over 50 mouth-watering photos and a comprehensive glossary.
Vegan cooking just became a lot more interesting.
A long-time vegetarian, Hema Parekh has been teaching vegetarian cooking in Tokyo for almost twenty years. She has written two popular books on vegetarian cooking in Japanese A Touch of Spice and Indian Vegetarian Cooking and is working on a third.
Parekh has lived in Japan for 27 years.

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Product Categories
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Reviews - What do our customers think?
Opens a world of flavor  Aug 3, 2008
This book is an opportunity to find new ways to use familiar foods and introduces the reader to lots of new ingredients. It's well organized, easy to follow and has great photos of foods.
delicious and inspiring  Jun 26, 2008
My daughter and me became vegans due to poor health, food sensitivities etc.
We have tested several recipes and they were all excellent.
What we appreciate most is that all recipes are based on natural ingredients. You make your own sambals, sauces, etc., and thus can easily avoid artificial additives and flavor enhancers like monosodium glutamate, nevertheless enjoying authentic flavors.

If you like asian cuisine, you will love this book!  May 15, 2008
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!
The Asian Vegan Kitchen  May 14, 2008
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.
way too simplified  May 2, 2008
I guess the book was geared to people who want to dabble in asian vegan cooking because more than half the recipes it contains are so basic they are found in any other websites. However, this book lacks key steps that the basic cook might need. I think the author's approach to many traditional recipes are extremely simplified and lack authentic ingredients and techniques that are crucial to the many subtle characters of nearly all asian dishes.

I tried Hobak john(mushroom and squash fritters) today but my Korean friend said it was not authentic at all. I also tried Chivashi zushi(scattered sushi) and it was a disaster. Her recipe calls for 4 cups white rice, which serves at least 10 (not 4)!

The index of this book is wrong a lot of the times, plus there is a glossary at the back, but the information tends to be scanty.
"Urad dal--Also known as black gram, or black lentils. Ural dal is black." Okay I understand they're black but so what?

One more thing; This book surely lacks pictures. How do you know what it should look like, or if it even appears appetizing? I need photos in my recipe books.

Write your own review about The Asian Vegan Kitchen: Authentic and Appetizing Dishes from a Continent of Rich Flavors

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