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East : 120 Vegan and Vegetarian Recipes from Bangalore to Beijing [American Measurements] by Meera Sodha (2020, Hardcover)

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East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing [American Measurements] by Sodha, Meera [Hardcover]

About this product

Product Identifiers

PublisherFlatiron Books

ISBN-101250750733

ISBN-139781250750730

eBay Product ID (ePID)6038476379

Product Key Features

Book TitleEast : 120 Vegan and Vegetarian Recipes from Bangalore to Beijing [American Measurements]

Number of Pages304 Pages

LanguageEnglish

Publication Year2020

TopicVegetarian, General, Regional & Ethnic / Southeast Asian

IllustratorYes

GenreCooking, House & Home

AuthorMeera Sodha

FormatHardcover

Dimensions

Item Height0.9 in

Item Weight39.5 Oz

Item Length10 in

Item Width7.8 in

Additional Product Features

Intended AudienceTrade

LCCN2020-032572

Reviews"The 14 Best Cookbooks of Fall 2020" - The New York Times "The 16 Best New Cookbooks to Get You Through Fall" - The Boston Globe "The Cookbooks We're Most Excited for This Fall" - Chowhound "Fall Cookbook Preview: The 39 Books We Want to Cook From Now" - Epicurious "20 Cookbooks Coming Out This Fall That We Can't Wait to Get Our Hands On" - The Kitchn "The 30 Best Cookbooks of 2020" - Delish "10 New Cookbooks that Get Me Excited About Fall Cooking" - Camille Styles "Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?)." --Yotam Ottolenghi "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 you'll want to cook up!" --Andrea Nguyen, author of Vietnamese Food Any Day and The Pho Cookbook "Sodha, who has written three cookbooks, excels at fresh, vegetable-forward cooking, which often pulls from the Gujarati cuisine she grew up with, as well as other Asian cuisines, but always with results that are entirely her own." --Epicurious.com "Sodha writes in a thoughtful and caring way with a sincerity that home cooks will find encouraging" -- Booklist , starred review "Sodha presents low-effort, high-reward cooking. Home cooks, especially those looking to incorporate more vegetables into ordinary meals, will be won over by her personable advice and reassuring voice." --Library Journal, starred review "Sodha's generous spirit permeates these enticing and accessible recipes." --Publisher's Weekly "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, "The 14 Best Cookbooks of Fall 2020" - The New York Times "The 16 Best New Cookbooks to Get You Through Fall" - The Boston Globe "The Cookbooks We're Most Excited for This Fall" - Chowhound "Fall Cookbook Preview: The 39 Books We Want to Cook From Now" - Epicurious "20 Cookbooks Coming Out This Fall That We Can't Wait to Get Our Hands On" - The Kitchn "The 30 Best Cookbooks of 2020" - Delish "10 New Cookbooks that Get Me Excited About Fall Cooking" - Camille Styles "Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?)." --Yotam Ottolenghi "Sodha, who has written three cookbooks, excels at fresh, vegetable-forward cooking, which often pulls from the Gujarati cuisine she grew up with, as well as other Asian cuisines, but always with results that are entirely her own." --Epicurious.com "Sodha writes in a thoughtful and caring way with a sincerity that home cooks will find encouraging" --Booklist, starred review "Sodha presents low-effort, high-reward cooking. Home cooks, especially those looking to incorporating more vegetables into ordinary meals, will be won over by her personable advice and reassuring voice." --Library Journal, starred review "Sodha's generous spirit permeates these enticing and accessible recipes." --Publisher's Weekly "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

SynopsisThe new runaway bestseller from the author of Made in India -- "A joy--I want to cook every dish (Diana Henry)", This edition has been adapted for the US market. It was originally published in the UK. * Named one of the best cookbooks of the year by The New York Times, the Boston Globe, and Delish * "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 you'll want to cook up " --Andrea Nguyen, author of Vietnamese Food Any Day and The Pho Cookbook Modern, vibrant, fuss-free food made from easy-to-find ingredients, East is 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, East will 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., This edition has been adapted for the US market. It was originally published in the UK. * Named one of the best cookbooks of the year by The New York Times, the Boston Globe, and Delish * "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 you'll want to cook up!" --Andrea Nguyen, author of Vietnamese Food Any Day and The Pho Cookbook Modern, vibrant, fuss-free food made from easy-to-find ingredients, East is 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, East will 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.

LC Classification NumberTX724.5.A1S556 2020