Description

Hardcover

* Named one of the best cookbooks of the year byThe New York Times,theBoston Globe,andDelish*

Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?).

Yotam Ottolenghi

Sodha, who writes a vegan cooking column for The Guardian, has widened her scope in this exceptional volume, drawing on ingredients and techniques from throughout Asia to inspire a mix of mostly speedy, weeknight-friendly dishes a glimpse of Ms. Sodha at her best.

Melissa Clark,The New York Times

With verve and charm, Meera Sodha persuades all cooks to make her luscious plant-based food. Her honesty and wit shine bright in this accessible collection of recipes tailored for omnivores and busy people. Every page bursts with exciting ideas youll want to cook up!

Andrea Nguyen, author ofVietnamese Food Any DayandThe Pho Cookbook

Modern, vibrant, fuss-free food made from easy-to-find ingredients,Eastis a must-have whether you’re vegan, vegetarian, or simply want to eat more delicious meat-free food.

Meera Sodha’s stunning new collection features brand-new recipes from a wide range of Asian cuisines. This cookbook is a collaboration between Sodha and the East Asian and South East Asian home cooks and gourmet chefs who inspired her along the way. There are noodles, curries, rice dishes, tofu, salads, sides, and sweets, all easy to make and bursting with exciting flavors.

Taking you from India to Indonesia, Singapore, and Japan, by way of China, Thailand, and Vietnam,Eastwill show you how to whip up a root vegetable laksa and a chard, potato, and coconut curry; how to make kimchi pancakes, delicious dairy-free black dal and chili tofu. There are sweet potato momos for snacks and unexpected desserts like salted miso brownies and a no-churn Vietnamese coffee ice cream.