PlantAsia (Pamelia Chia)

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 Fr