East: 120 Easy and Delicious Asian-inspired Vegetarian and Vegan recipes

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East: 120 Easy and Delicious Asian-inspired Vegetarian and Vegan recipes

East: 120 Easy and Delicious Asian-inspired Vegetarian and Vegan recipes

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The author has been teaching Chinese cookery for over forty years and it shows, the recipes are clear, detailed, and Hom is ready to impart his decades of knowledge to you here. Whether you’re vegan, vegetarian, or simply here to learn about some Arabic desserts, these are the essential Middle Eastern cookbooks for you. Persiana: Recipes from the Middle East & Beyond& Simply Easy by Sabrina Ghayour Just before serving, grind the remaining tablespoon of sugar, the pistachios and the edible flowers as finely as you can, using a mortar and pestle or an electric spice grinder. Sprinkle over the top and serve. Sodha writes in a thoughtful and caring way with a sincerity that home cooks will find encouraging” I generally like to buy cookbooks that cover more than one country preferring books that focus on a single country or food type as I learn a lot more — which does make for a very full bookshelf.

Best cookbooks 2023: From Nigella Lawson to Ottolenghi 37 Best cookbooks 2023: From Nigella Lawson to Ottolenghi

That’s how I felt when Melissa Denes, an editor at the Guardian, called me. She said they were introducing a new vegan column into the weekend magazine and she wanted me to write it. In my most private moments I had dared to dream about writing a column, but I never seriously thought it would happen. As I weighed up the options, I realized there were a few small problems. Cardamom, fennel, cinnamon, turmeric, cumin, chilli, bay leaves and curry powder are all you need to create any recipe in this book. One of our most-used family cookbooks . . . as easy to love as it is to use Daily Mail on Fresh IndiaI was excited to enter this brave new world in which I found myself. Huge numbers of people, growing by the day, were choosing to eat a more plant-based diet, whether for political, environmental, ethical, or economic reasons. Although a relatively small number were actually becoming vegan, a larger number were looking to reduce the amount of meat and dairy in their diet. This felt like a big and important discussion—I wanted a chance to be a part of it and help move the conversation forward. Drain the rice, add it to the pan and stir to combine. Add the coconut milk, 200ml of water and the salt. Stir again and bring the mixture to the boil, then put the lid on, turn the heat down to a whisper and cook for a further 15 minutes. Don’t be tempted to lift the lid, as the steam is key to cooking the rice. After 15 minutes, take off the heat and keep the lid on for a further 10 minutes to let the rice rest before eating. Serve with a fresh green salad.

BBC Good Food Best cookbooks for foodies 2020 | BBC Good Food

I sailed across the Palk Strait to Sri Lanka, where lunch means a selection of curries each made from one main ingredient – beetroot, aubergine, pumpkin, cashew – served alongside a coconut dal (parippu). I travelled east to Thailand, and on to Japan, where the katsu curry bears little resemblance to anything I’ve eaten anywhere else. The dish itself is easy to make – it’s a one-pot recipe that predominantly requires stirring and simmering – and the ingredients are ones you’re likely to already have at home. The result was a coconut-y, spiced, mildly-hot curry punctured with wedges of fried paneer and, as you can imagine, tasted rather good. Although the kale is blitzed in a food processor and wilts to nothing, I expect you could swap it for spinach if you prefer. The same goes for the cheese: if you’re vegan, leave it out. You’re also given chapters on Chinese cooking techniques and food etiquette and customs to broaden your knowledge in that area. They also offer a vegetarian version of this book! We love both of these books equally, depending on how we’re feeling! One recipe that we can’t wait to try is the chilled pistachio and cucumber soup — perfect for a warm summer’s day!And I converted to tofu. Until a couple of years ago, I was a tofu-denier. The dish that changed my mind was chilli tofu, shared with my father at his favourite bolthole, a canteen called Tangoe in Leicester. The tofu was crisp and chewy, giving way to a soft and creamy sponginess, and doused in a sweet, fiery sauce. This is living, I remember thinking – until we got to the last piece. Surely it’s the daughter who should have it, I said, but he decided it was the father’s right. We are still on speaking terms.



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