The Vegan Chinese Kitchen: Recipes And Modern Stories From A Thousandyearold Tradition: A Cookbook,New

James Beard Award Winner Iacp Award Winner 100+ Fresh, Plantbased, Umamipacked Recipes That Show The Range Of Traditional And Modern Chinese Vegan Cuisine From The Creator Of The Plantbased Wok.One Of The Ten Best Cookbooks Of The Year: The Washington Post, Simply Recipesone 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 Plantbased Chinese Cuisine That Emphasizes Umamirich 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 Replicated In A Meatless Way, Such As Blistered Dryfried String Beans Or Sweet And Sour Tofu. Youll Also Find Recipes That Are Naturally Plantbased And As Irresistible As They Are Nourishing, Such As Flaky Scallion Pancakes, Corn Stirfried With Peppers And Pine Nuts, Or Pea Shoots Braised In A Velvety Mushroom Broth Made With Sesameoil Roux.This Book Will Delight Vegans, Vegetarians, And Omnivores Alike, Inviting You To Explore A Whole World Of Flavors And Ingredients.