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    The Asian Vegan Kitchen: Authentic and Appetizing Dishes from the Continent of Rich Flavors (Paperback) By (author) Hema Parekh, Edited by Tae Hamamura

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    DescriptionThe 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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  • Full bibliographic data for The Asian Vegan Kitchen

    Title
    The Asian Vegan Kitchen
    Subtitle
    Authentic and Appetizing Dishes from the Continent of Rich Flavors
    Authors and contributors
    By (author) Hema Parekh, Edited by Tae Hamamura
    Physical properties
    Format: Paperback
    Number of pages: 192
    Width: 12 mm
    Height: 251 mm
    Thickness: 11 mm
    Weight: 463 g
    Language
    English
    ISBN
    ISBN 13: 9784770030696
    ISBN 10: 477003069X
    Classifications

    BIC geographical qualifier V2: 1F
    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    B&T Modifier: Region of Publication: 01
    Nielsen BookScan Product Class 3: T16.3
    B&T Modifier: Academic Level: 05
    BIC subject category V2: WBJ
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    BIC subject category V2: WBN
    Warengruppen-Systematik des deutschen Buchhandels: 24560
    DC22: 641.5/636
    LC subject heading:
    DC22: 641.5636
    Ingram Theme: CULT/ASIAN
    BISAC V2.8: CKB086000
    B&T Approval Code: A97403040, A97406000
    B&T Modifier: Subject Development: 08
    LC subject heading: ,
    BISAC V2.8: CKB090000
    BIC subject category V2: 1F
    LC classification: TX837 .P2885 2007
    Illustrations note
    col. Illustrations
    Publisher
    Kodansha America, Inc
    Imprint name
    Kodansha International Ltd
    Publication date
    01 April 2008
    Publication City/Country
    Tokyo
    Author Information
    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.
    Review quote
    If your concept of international vegetarian cooking is limited to eggplant parm from Italy and bean burritos from Mexico, take a world tour with Hema Parekh, author of the new book, The Asian Vegan KitchenParekh's philosophy is all about cooking as a way to share love and demonstrate hospitality. New York Daily News .".. wide variety of innovative dishes... Beautiful color photos." Vegetarian Journal