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Vegetarian Chinese Soul Food:Deliciously Doable Ways To Cook Greens, Tofu, and Other Plant-Based Ingredients
[Paperback - 2022]
hsiao-ching chou
On Demand
Availability in 4-6 weeks on receipt of order
List Price: $24.95
Our Price: Rs.6545 Rs.5563
Standard Discount: 15%
You Save: Rs.982
Category: Cooking
Additional Category: Vegan & Vegetarian - Asian Cooking
Publisher: Sasquatch Books | ISBN: 9781632174543 | Pages: 272
Shipping Weight: .782 | Dimensions: 8 x .6 x 9 inches

Description

Learn to make vegetarian Chinese food with 75 soulful, plant-based recipes even the most basic cooks can make at home!
 
Chinese Soul Food drew cooks into the kitchen with the assurance they could make Chinese cuisine at home. Author Hsiao-Ching Chou’s friendly and accessible recipes work for everyone—including average home cooks.
 
In this new collection, you’ll find 75 vegetarian recipes divided into 9 chapters:

• Dumplings—Chou’s specialty!
• Dim Sum and Small Bites
• Soups and Braises
• Steamed Dishes
• Rice and Noodles such as
• Tofu
• Eggs
• Salads and Pickles
 
You’ll also find helpful information on essential equipment, core Chinese pantry ingredients (with acceptable substitutions), how to season and maintain a wok, and other practical tips.
 
Whether you’re a vegetarian or simply reducing the amount of meat in your daily diet, these foolproof Chinese comfort food recipes can be prepared any night of the week. As the author likes to say . . . any kitchen can be a Chinese kitchen!

About the Author

Hsiao-Ching Chou is an award-winning food journalist, a cooking instructor, and communications consultant. She is a member of the James Beard Foundation cookbook committee and Les Dames d'Escoffier. Chou has been a guest on local and national shows, including Public Radio's The Splendid Table, the PBS documentary The Meaning of Food, and the Travel Channel's Anthony Bourdain: No Reservations. In her spare time, she teaches popular everyday Chinese home cooking classes at the Hot Stove Society. She lives with her family in Seattle.

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