The Chinese Vegan Kitchen: More Than 225 Meat-Free, Egg-Free, Dairy-Free Dishes from the Culinary Regions...

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Donna Klein (Donna Klein)

The Chinese Vegan Kitchen

More Than 225 Meat-Free, Egg-Free, Dairy-Free Dishes from the Culinary Regions of China

Donna Klein (Donna Klein)

$49.99

Paperback

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English

Perigee Books,U.S.
30 January 2013

Health & wholefood cookery

This is vegan cooking like you've never experienced it-but you will be coming back to this irresistible collection time and again.

Colorful, aromatic, and flavorful-and as simple as ordering in.

The harmonious blending of color, aroma, and flavor has made Chinese cuisine one of the most popular on the planet. As the world's largest producer of fruits and vegetables, China boasts an impressive array of meat-free, egg-free, dairy-free dishes that has also made its cuisine one of the earth's healthiest. From tasty appetizers to mouthwatering desserts, The Chinese Vegan Kitchen is a collection of easy yet authentic recipes from the various culinary regions of China-Canton, Hunan, Peking, Shanghai, Sichuan, Taiwan, Tibet-that you can prepare in your own kitchen with ingredients readily available in western supermarkets. This book features-

.225 delicious and nutritious recipes for appetizers, soups, salads, noodle dishes, rice dishes, tofu and other main dishes, side dishes, and desserts

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Nutritional analysis of calories, protein, total fat, saturated fat, cholesterol, sodium, carbohydrate, and dietary fiber for every recipe

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Cooks' tips throughout

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A glossary of ingredients and where to find them

This is vegan cooking like you've never experienced it-but you will be coming back to this irresistible collection time and again.

By: Donna Klein (Donna Klein)
Imprint: Perigee Books,U.S.
Country of Publication: United States
Dimensions: Height: 229mm, Width: 191mm, Spine: 20mm
Weight: 1g
ISBN: 9780399537707
ISBN 10: 0399537708
Pages: 240
Publication Date: 30 January 2013
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

Donna Klein, a food writer who has contributed to The Washington Post, Vegetarian Gourmet, Veggie Life, The Herb Companion, and Yoga Journal, studied French regional cooking at Le Cordon Bleu, Paris. She is the author of several cookbooks, including The Mediterranean Vegan Kitchen, Vegan Italiano, Supermarket Vegan, and The Gluten-Free Vegetarian Kitchen.