The vegan Chinese kitchen: recipes and modern stories from a thousand-year-old tradition
(Book)
"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"--
Notes
Che, H. (2022). The vegan Chinese kitchen: recipes and modern stories from a thousand-year-old tradition. First edition. New York, Clarkson Potter/Publishers.
Chicago / Turabian - Author Date Citation (style guide)Che, Hannah. 2022. The Vegan Chinese Kitchen: Recipes and Modern Stories From a Thousand-year-old Tradition. New York, Clarkson Potter/Publishers.
Chicago / Turabian - Humanities Citation (style guide)Che, Hannah, The Vegan Chinese Kitchen: Recipes and Modern Stories From a Thousand-year-old Tradition. New York, Clarkson Potter/Publishers, 2022.
MLA Citation (style guide)Che, Hannah. The Vegan Chinese Kitchen: Recipes and Modern Stories From a Thousand-year-old Tradition. First edition. New York, Clarkson Potter/Publishers, 2022.
Record Information
| Last Sierra Extract Time | Apr 23, 2024 08:03:28 PM |
|---|---|
| Last File Modification Time | Apr 23, 2024 08:03:44 PM |
| Last Grouped Work Modification Time | Apr 24, 2024 02:13:21 AM |
MARC Record
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|---|---|---|---|
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| 100 | 1 | |a Che, Hannah,|e author,|e photographer. | |
| 245 | 1 | 4 | |a The vegan Chinese kitchen :|b recipes and modern stories from a thousand-year-old tradition /|c Hannah Che ; photgraphs by Hannah Che. |
| 250 | |a First edition. | ||
| 264 | 1 | |a New York :|b Clarkson Potter/Publishers,|c [2022] | |
| 300 | |a 319 pages :|b color illustrations ;|c 27 cm | ||
| 336 | |a text|b txt|2 rdacontent | ||
| 337 | |a unmediated|b n|2 rdamedia | ||
| 338 | |a volume|b nc|2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 505 | 0 | |a Introduction -- Ingredients -- Basic equipment -- How to use this book & how to plan a meal -- Leafy greens -- Stems, shoots, & flowers -- Beans, fruits, & gourds -- Root vegetables -- Tofu -- Tofu skin -- Gluten -- Mushrooms -- Rice, wheat, & noodles -- Congees & sweet soups -- Appendix: Stocks, condiments, & pickles. | |
| 520 | |a "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"--|c Provided by publisher. | ||
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