Description
Book SynopsisJAMES BEARD AWARD WINNER • 100+ fresh, plant-based, umami-packed recipes that show the range of traditional and modern Chinese vegan cuisine from the creator of The Plant-Based Wok.ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The Washington Post, Simply Recipes
ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, Saveur, Vice, Epicurious, Library JournalWhen Hannah Che decided to become a vegan, she worried that it would separate her from the traditions and food that her Chinese family celebrated. But that was before she learned about
zhai cai, the plant-based Chinese cuisine that emphasizes umami-rich ingredients and can be traced back over centuries to Buddhist temple kitchens.
In
The Vegan Chinese Kitchen, through gorgeous photography, stories, and recipes, Hannah Che shows us the magic of this highly developed and creative tradition in which nearly every dish in the Chinese repertoire can be
