PlantAsia

Originally self-published. A boundary-pushing pan-Asian vegetarian cookbook, PlantAsia delivers traditional Asian vegetable wisdom reinvented through a modern, multicultural lens PlantAsia is a continent-spanning celebration of Asia’s diverse and evolving food traditions that will transform the way you think about and cook with vegetables. Combining storytelling, technique, and unique flavor pairings, chef and author Pamelia Chia challenges and expands what we imagine when we think of vegetarian cooking. Eight chapters, each focused on a different cooking technique, showcase recipes from more than fifteen countries: Raw: Thunder Tea Kimbap, Naengmyeon with Watermelon DongchimiSteamed and Blanched: Watercress Noodles with Split Pea Fritters, Chayote and Glass Noodle DumplingsSimmered: Beet Curry with Coconut Sambal, Bittergourd in Soy-Caramel SauceFried: Tofu Puff Stir-Fry with Lemongrass and Long Beans, Fig and Brie HotteokDeep-Fried: Spinach Chaat with Chickpeas and Yogurt, Hot Butter