{"product_id":"east-120-vegan-and-vegetarian-recipes-from-bangalore-to-beijing-american-measurements","title":"East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing [American Measurements]","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tMeera Sodha is a voracious home cook, writes regular columns for the \n\u003ci\u003eAssociated Press\u003c\/i\u003e and \n\u003ci\u003eThe Guardian\u003c\/i\u003e, and has published articles in \n\u003ci\u003eFood52\u003c\/i\u003e and been profiled in \n\u003ci\u003eThe New York Times\u003c\/i\u003e. Her second book, \n\u003ci\u003eFresh India\u003c\/i\u003e, won the 2017 \n\u003ci\u003eObserver Food Monthly\u003c\/i\u003e's Best New Cookbook Award. Her third book is \n\u003ci\u003eEast\u003c\/i\u003e, which was released in the US in October. She lives in London.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"The 14 Best Cookbooks of Fall 2020\" - \u003ci\u003eThe New York Times\u003c\/i\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e \"The 16 Best New Cookbooks to Get You Through Fall\" - \n\u003ci\u003eThe Boston Globe\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"The Cookbooks We're Most Excited for This Fall\" - Chowhound \n\u003cp\u003e\u003c\/p\u003e\"Fall Cookbook Preview: The 39 Books We Want to Cook From Now\" - Epicurious \n\u003cp\u003e\u003c\/p\u003e\"20 Cookbooks Coming Out This Fall That We Can't Wait to Get Our Hands On\" - The Kitchn \n\u003cp\u003e\u003c\/p\u003e\"The 30 Best Cookbooks of 2020\" - Delish \n\u003cp\u003e\u003c\/p\u003e \"10 New Cookbooks that Get Me Excited About Fall Cooking\" - Camille Styles \n\u003cp\u003e\u003c\/p\u003e \"Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?).\" \n\u003cbr\u003e--Yotam Ottolenghi \n\u003cp\u003e\u003c\/p\u003e \"With verve and charm, Meera Sodha persuades all cooks to make her luscious plant-based food. Her honesty and wit shine bright in this accessible collection of recipes tailored for omnivores and busy people. Every page bursts with exciting ideas you'll want to cook up!\" \n\u003cbr\u003e--Andrea Nguyen, author of \n\u003ci\u003eVietnamese Food Any Day\u003c\/i\u003e and \n\u003ci\u003eThe Pho Cookbook\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"Sodha, who has written three cookbooks, excels at fresh, vegetable-forward cooking, which often pulls from the Gujarati cuisine she grew up with, as well as other Asian cuisines, but always with results that are entirely her own.\" \n\u003cbr\u003e --Epicurious.com \n\u003cp\u003e\u003c\/p\u003e\"Sodha writes in a thoughtful and caring way with a sincerity that home cooks will find encouraging\" \n\u003cbr\u003e -- \n\u003ci\u003eBooklist\u003c\/i\u003e, starred review \n\u003cp\u003e\u003c\/p\u003e\"Sodha presents low-effort, high-reward cooking. Home cooks, especially those looking to incorporate more vegetables into ordinary meals, will be won over by her personable advice and reassuring voice.\" \n\u003cbr\u003e --Library Journal, starred review \n\u003cp\u003e\u003c\/p\u003e\"Sodha's generous spirit permeates these enticing and accessible recipes.\" \n\u003cbr\u003e --Publisher's Weekly \n\u003cp\u003e\u003c\/p\u003e\"Sodha, who writes a vegan cooking column for The Guardian, has widened her scope in this exceptional volume, drawing on ingredients and techniques from throughout Asia to inspire a mix of mostly speedy, weeknight-friendly dishes... a glimpse of Ms. Sodha at her best.\" \n\u003cbr\u003e --Melissa Clark, \n\u003ci\u003eThe New York Times\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eThis edition has been adapted for the US market. It was originally published in the UK.\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e* Named one of the best cookbooks of the year by \u003ci\u003eThe New York Times, \u003c\/i\u003ethe \u003ci\u003eBoston Globe, \u003c\/i\u003eand\u003ci\u003e Delish\u003c\/i\u003e *\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?).\" \n\u003cp\u003e\u003c\/p\u003e--Yotam Ottolenghi \n\u003cp\u003e\u003c\/p\u003e\"Sodha, who writes a vegan cooking column for The Guardian, has widened her scope in this exceptional volume, drawing on ingredients and techniques from throughout Asia to inspire a mix of mostly speedy, weeknight-friendly dishes... a glimpse of Ms. Sodha at her best.\" \n\u003cp\u003e\u003c\/p\u003e --Melissa Clark, \n\u003ci\u003eThe New York Times\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"With verve and charm, Meera Sodha persuades all cooks to make her luscious plant-based food. Her honesty and wit shine bright in this accessible collection of recipes tailored for omnivores and busy people. Every page bursts with exciting ideas you'll want to cook up!\" \n\u003cp\u003e\u003c\/p\u003e--Andrea Nguyen, author of \n\u003ci\u003eVietnamese Food Any Day\u003c\/i\u003e and \n\u003ci\u003eThe Pho Cookbook\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e Modern, vibrant, fuss-free food made from easy-to-find ingredients, \n\u003ci\u003eEast\u003c\/i\u003e is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food. \n\u003cp\u003e\u003c\/p\u003e Meera Sodha's stunning new collection features brand-new recipes from a wide range of Asian cuisines. This cookbook is a collaboration between Sodha and the East Asian and South East Asian home cooks and gourmet chefs who inspired her along the way. There are noodles, curries, rice dishes, tofu, salads, sides, and sweets, all easy to make and bursting with exciting flavors. \n\u003cp\u003e\u003c\/p\u003e Taking you from India to Indonesia, Singapore, and Japan, by way of China, Thailand, and Vietnam, \n\u003ci\u003eEast \u003c\/i\u003ewill show you how to whip up a root vegetable laksa and a chard, potato, and coconut curry; how to make kimchi pancakes, delicious dairy-free black dal and chili tofu. There are sweet potato momos for snacks and unexpected desserts like salted miso brownies and a no-churn Vietnamese coffee ice cream. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 08\/03\/2020 (EAN 9781250750730, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 09\/01\/2020 pg. 21 (EAN 9781250750730, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 09\/01\/2020 pg. 88 (EAN 9781250750730, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eSodha, Meera\u003cbr\u003e\n\t\t\t\t\t\t\t\tWhen not traveling around India, collecting recipes, Meera Sodha chefs, writes, and lives in London. Made In India is her first cookbook.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Sodha, Meera\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Flatiron Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2020-10-20\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Asian|Cooking|Regional \u0026amp; Cultural|Southeast Asian|Cooking|Vegetarian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Vegetarian cooking|Cooking, Asian|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.45 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781250750730\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781250750730\u003c\/p\u003e","brand":"Flatiron Books","offers":[{"title":"Default Title","offer_id":51154410176790,"sku":"SP-9781250750730","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781250750730_spiral.png?v=1774944032","url":"https:\/\/lusper.myshopify.com\/products\/east-120-vegan-and-vegetarian-recipes-from-bangalore-to-beijing-american-measurements","provider":"Lusperbooks","version":"1.0","type":"link"}