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Vegetarian cooks, both novice and experienced, are always looking for great new recipe ideas. And nowhere is the search more rewarding than in the cuisine of Asia, where vegetarian cooking has long been a staple and an art form at home and in restaurant kitchens.
Vegetarian Asian brings it all together: vegetarian recipes from China, Indonesia, Japan, Malaysia, the Philippines, Thailand, Laos, Burma, Sri Lanka, Vietnam, Taiwan, and Korea.
All healthy and delicious, and illustrated with more than eighty color photographs, the recipes in this book are clearly presented and designed to satisfy a wide range of taste. From Balinese cabbage and coconut salad to Chinese noodles with pea shoots and black vinegar, Vegetarian Asian explains everything the cook needs to know in order to prepare great vegetarian dishes Asian style.
And author Lynelle Scott-Aitken has made getting together the right ingredients and cooking utensils easy with her guide to preparing any kitchen for authentic Asian vegetarian cooking.
• Cooking • Over 80 full-color photographs • 112 pages • Dimensions: 9 1/2 x 9 inches • Published: April, 2002
About the Author:
Lynelle Scott-Aitken is an award-winning food writer and regular contributor to leading food magazines.
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