Farm to Table Asian Secrets: Vegan & Vegetarian Full-Flavored Recipes for Every Season

In this delightful cookbook, you’ll learn the secrets of vegetarian and vegan Asian cooking—how to blend flavors, textures, aromas and colors—to create fully-flavored vegetarian dishes that are missing none of the umami normally associated only with meat and dairy.

Each chapter based on seasonal vegetables provides a wide range of choices using produce that is available at that time of yearumaking it easy to plan a variety of menus that are never dull or indifferent. Here are just a few examples of the delightful Asian recipes in this book:

• Starters and Snacks such as Crispy Spring Rolls, Green Apple Salad with Tangy Thai Dressing, Butternut Squash Pot Stickers and Korean-Style Buffalo Broccoli
• Family-Style Meals such as Asparagus in Lemongrass-Coconut Cream Sauce, Grilled Vegetable Kebabs with Two Marinades, General Tso’s Eggplant and Kung Pao Potatoes
• All-in-One Meals such as ＂Have It Everyday＂ Pad Thai, Crispy Noodles with Savory Vegetables, Sweet Potato Rice Stew and Easy Miso Ramen

Author Patricia Tanumihardja is an experienced food writer and expert on Asian and sustainable farm-to-table cooking. She shows you how to buy and use the freshest in-season produce to create delicious dishes with startlingly new flavors and textures—by adding a few ＂secret ingredients＂—the classic and natural sweet, sour, spicy, soy seasonings that every Asian cook knows. She also explains for the first time in a Asian cookbook how the use of contrasting textures (for example silky tofu with crunchy peanuts) can create greater food enjoyment and a stimulating new dining experience.

A home cook at heart, Pat’s recipes are very straightforward without lots of exotic ingredients or specialized tools. They are also easy and quick to prepare. She shows you how adding a few Asian fermented and pickled vegan products like miso or pickles will add a new universe of flavors to your cooking. The same is true for the natural flavor-enhancers like fried shallots, crispy fried garlic and the flavored oils that all Asian chefs and restaurants use on a regular basis.