PlantAsia: Asia's Vegetable Wisdom in Recipes, Stories and Techniques

A boundary-pushing pan-Asian vegetarian cookbook, PlantAsia ingeniously merges traditional techniques and modern, multicultural flavors

"A stunningly original book rooted in a deep respect for Asian traditions . . . and at the same time genuinely progressive."—Helen Goh, coauthor of Ottolenghi Comfort

Cooks across Asia have been making plant-based meals for centuries—and for just as long, they've been evolving new methods to make them taste deeply, richly satisfying. PlantAsia carries on that tradition of innovation, drawing on traditional techniques to challenge and expand what you imagine when you think of modern vegetarian cooking.

Technique-based chapters showcase recipes from more than fifteen countries, including:
• Raw: Mini Kimbap with Ssamjang Mayonnaise, Naengmyeon with Watermelon Dongchimi
• Steamed and Blanched: Watercress Noodles with Split Pea Fritters, Chayote and Glass Noodle Dumplings
• Simmered: Beet Curry with Coconut Sambol, Butternut Squash Kootu with Spiced Chickpeas
• Fried: Ee-Fu Noodles with Braised Shiitake Mushrooms, Fig and Brie Hotteok
• Deep-Fried: Spinach Chaat with Chickpeas and Yogurt, Hot Butter Mushrooms
• Charred and Grilled: Smoky Eggplant Raita with Focaccia, Grilled Rice Paper with Tofu Sisig
• Roasted and Baked: Charred Brussels Sprouts with Grapefruit and Yuba, Butternut Squash Dengaku
• Sweetened: Chili-Flecked Jalebis with Mango Yogurt, Blackberry and Peach Gum Shortcake

Interviews and recipes from more than two dozen contributors offer authentic and layered perspectives on the present and future of Asian cooking. Plus, a detailed guide to buying and cooking with Asian ingredients will help you expand your Asian pantry.

Perfect for adventurous foodies, fans of Asian cuisines in search of inspiring and original recipes, and anyone looking for one-of-a-kind, vegetable-forward meals, this ambitious vegetarian cookbook is a stunning tribute to the incredible flavors, textures, and diversity of today's vegetarian cuisine.

With contributions from:
• Kimberly Mendoza Camara
• O Tama Carey
• Cathie Carpio
• John Chantarasak
• Ivy Chen
• C-Y Chia and Shane Stanbridge
• R.G. Enriquez-Diez
• Cathy Erway
• Zoey Xinyi Gong
• Julie Kleeman and Yeshi Jampa
• Bryan Koh
• Jenny Lau
• Sunny Lee
• Maori Murota
• Andrea Quynhgiao Nguyen
• Petty Pandean-Elliott
• Minal Patel
• Gayan Pieris
• Sonoko Sakai
• Jihee Shin
• Cameron Stauch
• Hairil Sukaime
• Vasunthara
• Wayan Kresna Yasa