The Vegan Chinese Kitchen : : Recipes and Modern Stories From a Thousand-Year-Old Tradition

Locations
Call Number: 641.5636 Ch, Adult Book / Nonfiction / Cooking / Vegan & Vegetarian / Che, Hannah
On Shelf At: Downtown Library

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 4-week checkout	641.5636 Ch	4-week checkout	On Shelf
Malletts Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / Vegan & Vegetarian / Che, Hannah	4-week checkout	Due 02-17-2025
Traverwood Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / Vegan & Vegetarian / Che, Hannah	4-week checkout	Due 02-10-2025
Westgate Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / Vegan & Vegetarian / Che, Hannah	4-week checkout	Due 02-08-2025

Includes index.
Leafy greens -- Stems, shoots, and flowers -- Beans, fruits, and gourds -- Root vegetables -- Tofu -- Tofu Skin -- Gluten -- Mushrooms -- Rice, wheat, and noodles -- Breakfast congees, sweet soups, and drinks -- Stocks, condiments, and pickles.
"100+ fresh, plant-based, umami-packed recipes that show the range of traditional and modern Chinese vegan cuisine. When Hannah Che decided to become a vegan, she was concerned that it would alienate her from the traditions and food that her Chinese family celebrated. But that was before she learned about Zhai cai, or vegetarian cooking, a fascinating subset of Chinese cookery that emphasizes umami-rich ingredients and can be traced back over hundreds, if not a thousand, years to Buddhist temple kitchens. In The Vegan Chinese Kitchen, Hannah Che shows us the magic of this highly developed and creative tradition in which nearly every dish in the Chinese repertoire can be replicated in a meatless way, such as Sichuan chili-oil wontons, or using spicy mushrooms in dan-dan noodles. In this book, you'll find recipes that are naturally plant-based with a rich culinary history that are as irresistible as they are nourishing, such as flaky scallion pancakes, corn stir-fried with peppers and pine nuts, or pea shoots braised in a velvety mushroom broth made with sesame-oil roux. This book will delight vegans and omnivores alike, inviting you not only to explore a whole new world of flavors and ingredients, but also to create conversations about food, cultural traditions and identity, and wholesome, sustainable cooking"-- Provided by publisher.

REVIEWS & SUMMARIES

Library Journal Review
Publishers Weekly Review
Summary / Annotation
Excerpt
Author Notes

COMMUNITY REVIEWS

a go to cookbook for everyone submitted by bec on June 9, 2023, 12:37pm I'm not a vegan, but I loved every recipe I made from this book. The recipes were easy to follow and the flavors were complex, delicious, and so savory. It opened up new dishes that I love to make.

Good! submitted by manz on June 22, 2024, 12:16am Some good vegan recipes!! I recommend following the author online as well. Yum!