Ve­gan & Veg­e­tar­ian Full-fla­vored Recipes for Ev­ery Sea­son

Foreword Reviews - - Foresight Cooking -

Pa­tri­cia Tan­u­mi­hardja, Tut­tle Pub­lish­ing Soft­cover $15.95 (144pp), 978-0-8048-4723-0

A Sin­ga­pore na­tive of Chi­nese de­scent, Tan­u­mi­hardja has a back­ground in classic Asian cooking tech­niques and a taste for mul­ti­lay­ered, con­trast­ing fla­vors. When she came to the US, she used these culi­nary chops to in­cor­po­rate un­fa­mil­iar veg­eta­bles, like beets and as­para­gus, into her kitchen reper­toire. Meat plays a “pe­riph­eral role” in the Asian diet, and this veg­e­tar­ian cook­book re­flects this, fo­cus­ing in­stead on the wealth of fresh pro­duce that home cooks are in­creas­ingly dish­ing up from farm­ers mar­kets, com­mu­nity-sup­ported agri­cul­ture shares, and their own gar­dens.

The first chap­ters high­light in­gre­di­ents to stock the pantry, in­clud­ing items found at lo­cal mar­kets and make-at-home ver­sions of var­i­ous sauces, pick­les, spice blends, and short­cut prepped ver­sions of tofu and tem­peh. Kitchen purists and ad­ven­tur­ers, as well as those with food al­ler­gies, will re­joice in the in­struc­tions for whip­ping up home­made hoisin sauce, ve­gan fish sauce, and ad­just-to-your-own-heat-level chili pastes. Pho­tographs, side­bar tips, and easy-to-un­der­stand de­scrip­tions of how to use these in­gre­di­ents are help­ful, as many may be un­fa­mil­iar with how to use some Asian in­gre­di­ents, such as black vine­gar or pre­served radish.

Vi­brant pho­tographs ac­com­pany nearly all the sub­se­quent recipes, or­ga­nized sea­son­ally to en­sure best use of pro­duce when it is fresh­est and cheap­est. The ta­ble of con­tents also notes which recipes are ve­gan and/or gluten-free. From spring recipes that awaken hi­ber­nat­ing taste buds, like Veg­etable Soup with Rhubarb and Wokked Ro­maine Let­tuce, to sum­mer and au­tumn dishes that in­cor­po­rate the ri­otous pro­fu­sion of the har­vest, like But­ter­nut Squash Pot Stick­ers, this cook­book of­fers many imag­i­na­tive, healthy, and de­li­cious ways to eat more veg­gies, Asian-style, through­out the year.

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