The Vegan Chinese Kitchen Recipes and Modern Stories from a Thousand-Year-Old Tradition : A Cookbook

When Hannah Che decided to become a vegan, she worried that it would separate her from the traditions and food that her Chinese family celebrated. But that was before she learned about zhai cai, the plant-based Chinese cuisine that emphasises umami-rich ingredients and can be traced back over centuries to Buddhist temple kitchens. In The Vegan Chinese Kitchen, through gorgeous photography, stories, and recipes, Hannah Che shows us the magic of this highly developed and creative tradition in which nearly every dish in the Chinese repertoire can be replicated in a meatless way, such as Sichuan chili-oil wontons or using spicy mushrooms in dandan noodles. You'll also find recipes that are naturally plant-based and as irresistible as they are nourishing, such as flaky scallion pancakes, corn stir-fried with peppers and pine nuts, or pea shoots braised in a velvety mushroom broth made with sesame-oil roux. This book will delight vegans, vegetarians, and omnivores alike, inviting you to explore a whole world of flavours and ingredients.

ISBN:	9780593139707
Publisher:	Clarkson Potter
Imprint:	Clarkson Potter
Published date:	13 Sep 2022
DEWEY:	641.56362
DEWEY edition:	23
Language:	English
Sales rank:	8470
Number of pages:	304
Weight:	1222g
Height:	197mm
Width:	262mm
Spine width:	28mm

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