Vietnamese

East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing by Meera Sodha.

Modern, vibrant, fuss-free food made from easy-to-find ingredients, East is a must-have whether you’re vegan, vegetarian, or simply want to eat more delicious meat-free food.

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 flavours.

Taking you from India to Indonesia, Singapore, and Japan, by way of China, Thailand, and Vietnam, East will 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.

East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing is available at Amazon.com and Indigo.ca. (more…)

Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing (Goi Gà), Excerpted from MILK STREET: The New Rules Copyright © 2019 by Christopher Kimball, photographs by Connie Miller of CB Creatives.

This revelatory new book from James Beard Award-winning author Christopher Kimball defines 75 new rules of cooking that will dramatically simplify your time in the kitchen and improve your results. These powerful principles appear in more than 200 recipes that teach you how to make your food more delicious and interesting, like:

Charred Broccoli with Japanese-Style Toasted Sesame Sauce (Rule No. 9: Beat Bitterness by Charring)
Lentils with Swiss Chard and Pomegranate Molasses (Rule No. 18: Don’t Let Neutral Ingredients Stand Alone)
Bucatini Pasta with Cherry Tomatoes and Fresh Sage (Rule No. 23: Get Bigger Flavour from Supermarket Tomatoes)
Soft-Cooked Eggs with Coconut, Tomatoes, and Spinach (Rule No. 39: Steam, Don’t Boil, Your Eggs)
Pan-Seared Salmon with Red Chili-Walnut Sauce (Rule No. 44: Stick with Single-Sided Searing)
Curry-Coconut Pot Roast (Rule No. 67: Use Less Liquid for More Flavour)

You’ll also learn how to:

Tenderize tough greens quickly
Create creamy textures without using dairy
Incorporate yogurt into baked goods
Trade time-consuming marinades for quick, bright finishing sauces, and more

The New Rules are simpler techniques, fresher flavors, and trustworthy recipes that just work—a book full of lessons that will make you a better cook.

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