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

Clarkson Potter. Sept. 2022. 320p. ISBN 9780593139707. $35. COOKING
Che, the creator of the blog The Plant-Based Wok, has compiled a beautiful compendium of her recipes and her personal journey connecting with the long history of vegan Chinese cooking. She begins by relating her own journey to veganism and the struggles she faced with her family’s acceptance, which she weaves seamlessly throughout the book. Che guides readers through a wide scope of ingredients, tools, and tips, from caring for a wok to dispelling the myths around MSG. Recipes reflect Che’s Chinese culinary training and are rooted in the traditions of thousands of years of vegan cooking, while still being designed for a modern audience. Readers can find a variety of recipes suitable for a quick weeknight meal to more complex offerings, such as vegetarian roast goose. Great visual directions accompany recipes requiring additional preparation, including dumplings and buns. Whether one is a vegan, a “side of the pot” vegetarian, or just looking for delicious meals, Che welcomes readers to embrace her culture and passion for vegan eating.
VERDICT Rich visuals, history, stories, and recipes make this the go-to cookbook for vegan Chinese cooking and will likely become a favorite for all levels of cooks and vegetarians.
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