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.