 This book is a collection of over 200 recipes from across Asia, including everything from Japanese sushi to northern Indian curry to split pea fritters from Burma.
The book is sectioned by country and recipes in any section might include a combination of starters, snacks, breads, mains, side dishes and desserts. The format is a little strange in that it includes 32 pages of colour photos; however they are in the centre of the book rather than accompanying the recipes. I assume this was a cost-saving measure and at least it does have photos and it’s not a great inconvenience. The images, like the recipes, are divided up by nation and the pictures are nice, clean, close-up shots.
The great thing about this book is that it doesn’t use replacement ingredients for traditional recipes. Hema Parekh, who teaches vegetarian cooking in Tokyo, selected recipes that are inherently vegan, or required only slight variations, rather than ‘veganising’ non-vegan dishes. The recipes are reasonably simple, without long lists of overly complicated ingredients, and include detailed explanations for preparing the dishes. Each nation’s section includes a brief introduction from the author describing her relation to that particular cuisine. This is a nice touch and gives some insight into her connection with food. A detailed glossary explains some of the more unusual ingredients such as krupuk (a deep fried cracker from south-east Asia) and fu (the Japanese name for wheat gluten). The back of the book has an index of ingredients so no matter what’s in the fridge, you can easily find a dish to make.
The book is truly impressive and a reminder that Asian cuisines, regardless of nation, offer plenty for the vegan diet. The standout recipes for me from each of the featured nations in The Asian Vegan Kitchen are: Crispy Pumpkin Turnovers (India); Tomato, Okra and Tofu Salad with Yuzu Dressing (Japan); Szechuan Asparagus, Baby Corn, Water Chestnuts and Eggplant (China); Mango with Sticky Rice (Thailand); Mushroom Balls with Plum Sauce (Vietnam); Oriental Vegetable Crepes (Burma); Spicy Fried Tempeh (Indonesia); Green Papaya Pickle (Malaysia); and Kimchi Rice (Korea).
The Asian Vegan Kitchen
Authentic and Appetizing Dishes from a Continent of Rich Flavors
by Hema Parekh
ISBN 978-4-7700-3069-6 | RRP AUS$35.00/US$19.95 | Kodansha International
REVIEWED BY: aduki
|
