Product Overview
Introducing The Vegan Chinese Kitchen: A James Beard Award-winning masterpiece by Hannah Che, the genius behind The Plant-Based Wok. Unveil a treasure trove of 100+ fresh, plant-based, umami-packed recipes showcasing the spectrum of traditional and contemporary Chinese vegan cuisine.
Distinguished as one of the Ten Best Cookbooks of the Year by The Washington Post and Simply Recipes, and acclaimed as one of the Best Cookbooks of the Year by The New York Times, Saveur, Vice, Epicurious, and Library Journal, this culinary gem promises an unforgettable gastronomic journey.
When Hannah Che embraced veganism, she initially feared being distanced from her cherished Chinese heritage and its culinary delights. However, her world transformed after discovering zhai cai, an age-old plant-based Chinese culinary art that celebrates the essence of umami-rich ingredients, rooted in Buddhist temple kitchens for centuries.
Through captivating photography, engaging anecdotes, and enticing recipes, The Vegan Chinese Kitchen unravels the enchantment of this highly refined and inventive culinary tradition. Each dish from the vast Chinese repertoire is ingeniously recreated in a delectable meatless rendition, including mouthwatering options like Blistered Dry-Fried String Beans and Sweet and Sour Tofu.
Venture into a world where flavors burst and nourishment abounds, with naturally plant-based recipes that are equally irresistible. Savor the delights of flaky scallion pancakes, corn stir-fried with peppers and pine nuts, or pea shoots braised in a velvety mushroom broth enriched with sesame-oil roux.
An epicurean delight for vegans, vegetarians, and omnivores alike, this captivating book opens up a universe of delectable flavors and ingredients, inviting all to embark on a culinary odyssey like never before.
