Get ready to embark on a culinary odyssey of vegan recipes and learn about the fascinating history of Asian cuisine. Asian chef and cooking instructor Chat Mingkwan is an expert at modifying traditional recipes for use in western kitchens. Here he presents meatless versions of signature dishes from all corners of the Asian continent: Japan, India, Laos, Korea, China, Thailand, Vietnam, Burma, Indonesia, Malaysia, Philippines, Singapore, and Sri Lanka. His instructions and enthusiasm encourages readers to experiment with both familiar and exotic herbs, spices and seasonings, and skillfully combine them with legumes, vegetables, and rice, noodles or wrappers. Curry lovers can sample a variety of curries from neighboring countries and enjoy both subtle and radical differences. And use of plant-based ingredients to replace fish allows those who are allergic to seafood and shellfish to enjoy this cuisine. These recipes capture the centuries old natural fusion of local ingredients that had been influenced by China, India, and Europe.
Asian Fusion
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Book Description
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About the Author
Native Thai author Chat Mingkwan has traveled extensively throughout Southeast Asia studying the unique cuisines in this region. He worked in restaurants in both France and San Francisco before staring his own company Unusual Touch, which offers cooking classes, Asian cooking tours, and consultations.
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6 of 6 people found the following review helpful
Format:Paperback
I am a big fan of Asian cuisine. The flavors are so unique, as are many of the vegetables and pastas that are included in the dishes. Traditional Asian meals do not normally contain a lot of dairy so that ingredient is not particularly missed in these vegan recipes. Meat, too, can be take it or leave it in many Asian dishes and I did not miss it's presence in this cookbook. If you are trying to include more vegan dishes in your diet, eating Asian foods is one way to do that without even noticing it!
If you have never cooked Asian foods at home, this book will be a very handy reference guide. The first 20 pages is nothing but the ingredients and their definitions! This is a very helpful section when you are trying to shop for ingredients...should you look for Chana dal with the vegetables or the spices? (it is a pea, usually sold dried by the way!)
The recipes are divided by region, which makes it a little hard to flip through to find a recipe but the index in the back simplifies it since you can look up 'eggplant' and find all appropriate dishes. Each recipe is given an English name as well as it's traditional name and there are a few sentences about each one describing its' history, taste, technique, etc. I was a little intimidated by the number of ingredients in some of the recipes but this is not unusual for Asian cuisine. So many flavors, spices, vegetables, etc are added to some dishes to achieve just the right flavor. The recipes aren't necessarily complicated or time consuming but these are not 5 ingredient dishes. The author does a wonderful job of describing the preparation steps of each recipe so even if you are a novice in the kitchen, you will not have too much trouble with the preparation of these dishes. I think this book includes a wonderful selection of recipes from a number of different regions of Asia.
Disclaimer: As per FTC guidelines, I received one copy of this book in exchange for my honest review. I received no monetary compensation. All opinions expressed here are mine and mine alone.
If you have never cooked Asian foods at home, this book will be a very handy reference guide. The first 20 pages is nothing but the ingredients and their definitions! This is a very helpful section when you are trying to shop for ingredients...should you look for Chana dal with the vegetables or the spices? (it is a pea, usually sold dried by the way!)
The recipes are divided by region, which makes it a little hard to flip through to find a recipe but the index in the back simplifies it since you can look up 'eggplant' and find all appropriate dishes. Each recipe is given an English name as well as it's traditional name and there are a few sentences about each one describing its' history, taste, technique, etc. I was a little intimidated by the number of ingredients in some of the recipes but this is not unusual for Asian cuisine. So many flavors, spices, vegetables, etc are added to some dishes to achieve just the right flavor. The recipes aren't necessarily complicated or time consuming but these are not 5 ingredient dishes. The author does a wonderful job of describing the preparation steps of each recipe so even if you are a novice in the kitchen, you will not have too much trouble with the preparation of these dishes. I think this book includes a wonderful selection of recipes from a number of different regions of Asia.
Disclaimer: As per FTC guidelines, I received one copy of this book in exchange for my honest review. I received no monetary compensation. All opinions expressed here are mine and mine alone.
4 of 4 people found the following review helpful
Format:Paperback
What wonderful and delectable dishes there are in this small book! Chef Chat takes us on an Asian culinary journey in this wonderful cookbook. One gets to enjoy recipes from such places as Burma to Vietnam with even more delightful dishes coming from Indonesia, Laos, and Malaysia. Chef Chat uses a variety of spices in these unique (and some familiar favorites) that utilize readily available ingredients that one can find in most well-stocked grocery stores. It's the how they all come together that makes these delicious (and not very timing consuming) meals come together. The "Fried Tofu with Lemongrass Sauce" was something I thought I could only buy out, but now I can make my own anytime I want. There are even recipes for dessert. My favorite, the "Indian Baked Spiced Bread", pg. 54. Your taste-buds will be doing a happy-dance with this mixture of taste and texture with this dessert that even the most finicky of eaters will enjoy. Still not convinced? How about a familiar favorite with "Japanese California Roll Sushi" (all vegan of course). You won't miss anything in this dish that is absolutely lovely for entertaining or enjoying on a carefree weekend. I am thrilled to have added this culinary delight to my repertoire of vegan cookbooks!
1 of 1 people found the following review helpful
A handful of color photographs illustrate this welcome addition to vegan cookbook collections
October 14, 2010
Format:Paperback
Asian Fusion: A Culinary Odyssey of Vegan Recipes lives up to its title by offering a wealth of delicious vegan recipes from a diversity of Asian cultures. Individual dishes hail from Japan, Korea, China, India, Thailand, Vietnam, Burma, Indonesia, Laos, Singapore, Sri Lanka, and more exotic locales. From "Braised Pears in Sweet Wine", "Spicy Fruit Salad", and "Marinated Lemongrass Tofu" to "Celebratory Golden Rice" and "Mushrooms in Tamarind Sauce", Asian Fusion is a delectable tour de force of healthful tastes from the East. A handful of color photographs illustrate this welcome addition to vegan cookbook collections.
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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