Vegetarian Chinese Soul Food
Deliciously Doable Ways to Cook Greens, Tofu, and Other Plant-Based Ingredients
$45.75
- Paperback
272 pages
- Release Date
31 May 2022
Summary
A vegetarian follow-up to the very popular Chinese Soul Food cookbook that includes 75 plant-based comfort food recipes you can make at home.
Learn to make vegetarian Chinese food with 75 soulful, plant-based recipes even the most basic cooks can make at home!
Chinese Soul Food drew cooks into the kitchen with the assurance they could make Chinese cuisine at home. Author Hsiao-Ching Chou’s friendly and accessible recipes work for everyone-including average home cooks.
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Book Details
| ISBN-13: | 9781632174543 |
|---|---|
| ISBN-10: | 1632174545 |
| Author: | Hsiao-Ching Chou |
| Publisher: | Blue Star Press |
| Imprint: | Sasquatch Books |
| Format: | Paperback |
| Number of Pages: | 272 |
| Release Date: | 31 May 2022 |
| Weight: | 782g |
| Dimensions: | 15mm x 203mm x 229mm |
| Series: | Chinese Soul Food |
You Can Find This Book In
Critics Review
Named One of Delish’s 10 Best Cookbooks of 2021
”[Hsiao-Ching Chou’s] sole regret about her first cookbook, [Chinese Soul Food], is that she didn’t include more vegetarian recipes. Her second one—Vegetarian Chinese Soul Food—comes right when we could use more vegetables after overdoing the COVID-19 stay-home holidays. [Chou] concentrates on accessible assistance: mostly straightforward recipes, wok-buying advice, a guide to pantry ingredients, a vegetable tutorial and more.”
—Seattle Times
“Hsiao-Ching Chou’s new cookbook is an exercise in exceptional approachability.”
—Seattle Met magazine
“In this compact book Hsiao-Ching Chou, a Seattle-area cooking instructor who’s particularly popular for her dumpling classes, demonstrates the astonishing diversity and appeal of Chinese vegetarian cooking.”
—Kitchen Arts & Letters
“Above all, Vegetarian Chinese Soul Food is another example of the author’s passion for sharing China’s storied cuisine. She’s committed to encouraging people to try their hands at creating exciting home-cooked meals that will leave them satisfied and perhaps a little surprised at their own abilities. Once again Chou proves that any kitchen can be a Chinese kitchen—even a vegetarian one.”
—International Examiner
“The beauty of [this] cookbook, and Chinese cooking in general, is that it’s forgiving.”
—Pittsburgh Post-Gazette
Hsiao-Ching Chou
Hsiao-Ching Chou is an award-winning food journalist, a cooking instructor, and communications consultant. She is a member of the James Beard Foundation cookbook committee and Les Dames d’Escoffier. Chou has been a guest on local and national shows, including Public Radio’s The Splendid Table, the PBS documentary The Meaning of Food, and the Travel Channel’s Anthony Bourdain: No Reservations. In her spare time, she teaches popular everyday Chinese home cooking classes at the Hot Stove Society. She lives with her family in Seattle.
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