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The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition
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Published:
Clarkson Potter/Ten Speed 2022
Status:
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Description

JAMES BEARD AWARD WINNER • IACP 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 Journal

When 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 replicated in a meatless way, such as Blistered Dry-Fried String Beans or Sweet and Sour Tofu. You’ll also find recipes that are naturally plant-based and 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, vegetarians, and omnivores alike, inviting you to explore a whole world of flavors and ingredients.

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Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
09/13/2022
Language:
English
ISBN:
9780593139714
ASIN:
B09MVN4YP2

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Citations

APA Citation (style guide)

Hannah Che. (2022). The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition. Clarkson Potter/Ten Speed.

Chicago / Turabian - Author Date Citation (style guide)

Hannah Che. 2022. The Vegan Chinese Kitchen: Recipes and Modern Stories From a Thousand-Year-Old Tradition. Clarkson Potter/Ten Speed.

Chicago / Turabian - Humanities Citation (style guide)

Hannah Che, The Vegan Chinese Kitchen: Recipes and Modern Stories From a Thousand-Year-Old Tradition. Clarkson Potter/Ten Speed, 2022.

MLA Citation (style guide)

Hannah Che. The Vegan Chinese Kitchen: Recipes and Modern Stories From a Thousand-Year-Old Tradition. Clarkson Potter/Ten Speed, 2022.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.

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Date Added:
Oct 28, 2022 17:55:38
Date Updated:
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      • bioText: Hannah Che is a cook, writer, and photographer based in Portland, Oregon. Born and raised in Detroit, Michigan, she lived in China for several years with her family, and most recently, spent a year traveling throughout China and Taiwan training as a chef at the Guangzhou Vegetarian Culinary School. She is the creator of the blog The Plant-Based Wok.
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The Vegan Chinese Kitchen
fullDescription
JAMES BEARD AWARD WINNER • IACP 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 Journal

When 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 replicated in a meatless way, such as Blistered Dry-Fried String Beans or Sweet and Sour Tofu. You’ll also find recipes that are naturally plant-based and 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, vegetarians, and omnivores alike, inviting you to explore a whole world of flavors and ingredients.
reviews
      • premium: True
      • source: Publisher's Weekly
      • content:

        Starred review from July 4, 2022
        Honoring a Chinese cuisine that dates back to the Xia dynasty in 2070–1600 BCE, Che, creator of the Plant-Based Wok blog, serves up an invigorating collection of recipes that put a plant-based spin on the dishes of her heritage. The Chinese word for vegetarian, su, connotes foods that are “simple, quiet and plainly unadorned,” exemplified here by delectable dishes like blanched lettuce in a delicate ginger-soy sauce, stir-fried lotus root, and cucumber salad heated with chili oil and garlic. Separate chapters on tofu and tofu skin (with maker profiles) recast bean curd as a worthy ingredient dished out in many forms, from dried sticks to deep-fried. Che delves into the tradition of tofu as “mock meat” (as in tofu-skin “roast goose” rolls) with a historical long view that casts it as playful rather than ascetic. Meanwhile, an informative chapter on gluten, “the ‘muscle’ of wheat,” touts the ingredient’s strengths (including its “meaty texture and ability to absorb flavor”) and offers instructions for making it from scratch. “Dessert doesn’t really exist in Chinese food,” Che explains, but a few sweet soups conclude a chapter on congee. Family photos interspersed with glamour shots of food feel right in a book whose style so perfectly aligns with its winning subject.

      • premium: True
      • source: Library Journal
      • content:

        Starred review from September 1, 2022

        Che, the creator of the blog The Plant-Based Wok, has compiled a beautiful compendium of her recipes and her personal journey connecting with the long history of vegan Chinese cooking. She begins by relating her own journey to veganism and the struggles she faced with her family's acceptance, which she weaves seamlessly throughout the book. Che guides readers through a wide scope of ingredients, tools, and tips, from caring for a wok to dispelling the myths around MSG. Recipes reflect Che's Chinese culinary training and are rooted in the traditions of thousands of years of vegan cooking, while still being designed for a modern audience. Readers can find a variety of recipes suitable for a quick weeknight meal to more complex offerings, such as vegetarian roast goose. Great visual directions accompany recipes requiring additional preparation, including dumplings and buns. Whether one is a vegan, a "side of the pot" vegetarian, or just looking for delicious meals, Che welcomes readers to embrace her culture and passion for vegan eating. VERDICT Rich visuals, history, stories, and recipes make this the go-to cookbook for vegan Chinese cooking and will likely become a favorite for all levels of cooks and vegetarians.--Sarah Tansley

        Copyright 2022 Library Journal, LLC Used with permission.

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JAMES BEARD AWARD WINNER • IACP 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 Journal

When 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...
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