Asian Vegetarian Feast: Tempting Vegetable And Pasta Recipes From The East [Paperback]

Ken Hom (Author)

Book Description

Publication Date: February 10, 1997

Fresh vegetables, pasta, rice, and beans are important in any cuisine, but no cultures approach meatless cooking with more invention and appeal than those of Asia. And no chef captures Asian culinary ingenuity with more clarity, simplicity, and energy than Ken Hom. From appetizers to desserts, Hom takes your palate on a tour of the vegetarian specialties of Thailand, China, Vietnam, Japan, and Malaysia and through the aromatic world of Asian ingredients and cooking techniques. Hom's collection of more than 175 recipes will delight and inspire not just the vegetarian cook but all those in search of new foods and flavors that are healthy, fresh, and satisfying.

Editorial Reviews

About the Author

Ken Hom is the author of eight cookbooks and host of the popular national public television series Ken Hom's Chinese Cookery\. His new BBC- TV series, Ken Hom's Hot Wok\ will air on national public television later this year. He divides his time between Honolulu, the U.S., Europe, Asia, and Australia.

Excerpt. © Reprinted by permission. All rights reserved.

JAPANESE STYLE MARINATED MUSHROOMS

Serves 4

What could be easier than a dish that requires no cooking? Well, almost no cooking: the marinade must be heated and it in turn "cooks" the mushrooms overnight. This simple and delicious appetizer also makes a splendid side dish for roasted meats.

INGREDIENTS

1 pound small button mushrooms

MARINADE:
2/3 cup sake, rice wine, or dry sherry
2 tablespoons light soy sauce
2 teaspoons sugar
1 tablespoon Chinese white rice vinegar or cider vinegar
1/2 teaspoon salt

GARNISH:
2 tablespoons finely chopped scallions

Place the marinade ingredients in a small pan and simmer for about 5 minutes. Allow to cool thoroughly. Combine the cooled marinade with the whole mushrooms and let them marinade overnight. When ready to serve the mushrooms, drain them and discard the marinade.

Product Details

• Paperback: 224 pages
• Publisher: William Morrow Cookbooks (February 10, 1997)
• Language: English
• ISBN-10: 0688151388
• ISBN-13: 978-0688151386
• Product Dimensions: 7.9 x 7.9 x 0.6 inches
• Shipping Weight: 1.1 pounds
• Average Customer Review: 3.7 out of 5 stars  See all reviews (7 customer reviews)
• Amazon Best Sellers Rank: #476,425 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

38 of 41 people found the following review helpful:

2.0 out of 5 stars The book title should be 'ASIAN Red Meat Abstainer FEAST.', March 2, 2000

By A Customer

Amazon Verified Purchase

This review is from: Asian Vegetarian Feast: Tempting Vegetable And Pasta Recipes From The East (Paperback)

The recipes look good except...What part of a chicken is vegetable? This book contains a recipe for chicken stock in which several other recipes state: 'chicken stock or vegetable stock.' Also, there are a few recipes that use dried shrimp, clam sauce, oyster sauce, or fish sauce. Also, for those who don't eat eggs, this cookbook is packed with recipes that use eggs or egg noodles. If it bothers you to see the word chicken all over, or if you don't like making substitutes for the sea meats or eggs, avoid this cookbook.

6 of 8 people found the following review helpful:

4.0 out of 5 stars Each meal a winner, June 23, 1999

By A Customer

This review is from: Asian Vegetarian Feast: Tempting Vegetable And Pasta Recipes From The East (Paperback)

When i first tried this book it took me a while to assemble the ingredients required to get the tastes desired, but once i'd done that, every thing i've cooked has been delichous. Easy enough, and some superb food.

1 of 1 people found the following review helpful:

5.0 out of 5 stars Love this book!, February 16, 2010

By 

Julia P. (Missouri) - See all my reviews

This review is from: Asian Vegetarian Feast: Tempting Vegetable And Pasta Recipes From The East (Paperback)

This book is my Asian cooking bible. I have used it for years now. It taught me everything in the beginning about vegetarian and Asian cuisine. There is a good deal of information in here that explains all of the ingredients and techniques. It may take you a little bit to build up your pantry, but once you do, you can make these recipes easily at any time. I have 4 kids and they all love these recipes. It is a great way to get them to eat their veggies. One of our favorite meals has been steamed rice with the Crispy Scallion Omelette (pg 132), Stir-fried Cucumbers (pg 128), Stir-fried Lettuce (pg 123), Sesame-dressed Spinach Salad (pg 94), Bean Sprout Salad (pg 95). We also use the sauce from the Green and White Jade Salad (pg 100) to dip our spring rolls in and we use the sauce from the Sesame Buckwheat Noodles (pg 172) over any noodles we like and it is always awesome. If you get this book, I believe you will love it just as much as I do!