Asian Vegetarian Feast: Tempting Vegetable And Pasta Recipes From The East (Paperback)

by Ken Hom (Author)

Editorial Reviews

Product Description
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.

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.

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Product Details

• Paperback: 224 pages
• Publisher: William Morrow Cookbooks (February 10, 1997)
• Language: English
• ISBN-10: 0688151388
• ISBN-13: 978-0688151386
• Product Dimensions: 8 x 8 x 0.7 inches
• Shipping Weight: 13.9 ounces
• Average Customer Review: 4.0 out of 5 stars See all reviews (5 customer reviews)
• Amazon.com Sales Rank: #356,557 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

31 of 33 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

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

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.

4.0 out of 5 stars Perhaps outdated but an important book on my shelf, July 7, 2008

By	S. Walker (Portland, Oregon) - See all my reviews (REAL NAME)

This was one of the first books I ever found--back in the '80s--that had recipes for hot and cold Asian noodles. I've made almost all these recipes and none have disappointed. Additionally, dishes such as cucumber salad and myriad variations of red-cooked tofu have become staples of my everyday cooking.