We don't miss the meat at all. Your email address will not be published. I'm really looking forward to cooking from this book! .orange-text-color {color: #FE971E;} Explore your book, then jump right back to where you left off with Page Flip. 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. At the back, there’s also an ingredient glossary which can be handy when you’re learning about things you’ve not tried before, like chinkiang vinegar or kombu. I would happily recommend this book for experienced cooks but also for beginners - people starting out as veggies or vegans, people starting out cooking beyond their usual tastes and techniques... After viewing product detail pages, look here to find an easy way to navigate back to pages you are interested in. The book is packed full of brightly coloured, inviting photography and every single recipe fits on one page so there is nothing too complex to struggle with. I gave this book a fast perusal last night and the pictures were beautiful, the writing style the same warm, generous, spirit I love about her other books. It felt filling and luxurious and is something I’d consider making for friends. Enjoy a great reading experience when you buy the Kindle edition of this book. Unable to add item to List. Find all the books, read about the author, and more. So far I’ve cooked seven dishes from the book and we’ve enjoyed every single one. Reviewed in the United Kingdom on August 26, 2019. Listen to the highly anticipated memoir, "A Promised Land". This is another amazing book from Meera Sodha. After reading this I know the answer is absolutely yes. It was originally published in the UK. But I didn’t have the patience to wait for the US version to come out because of how much I love Meera Sodha’s style of food and cookbook writing! 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. Excellent book! At times I thought we’d never get to the end of the seemingly never ending leaves and I was starting to put it in pretty much everything I made, whether it belonged there or not. Meera Sodha's stunning new collection features brand-new recipes from a wide range of Asian cuisines. Beautiful to read and the pictures are mouthwatering! Tune in to see us cooking some old school Gujarati dishes using some special locally grown ingredients. Made In India is her first cookbook. This has some amazing recipes, is well written and easy to follow. Reviewed in the United Kingdom on August 22, 2019. 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. .orange-text-color {font-weight:bold; color: #FE971E;}Enjoy features only possible in digital – start reading right away, carry your library with you, adjust the font, create shareable notes and highlights, and more. If you're not comfortable converting grams to cups or know that an aubergine is an eggplant or mangetout are snow peas, you may want to wait to see if a US version comes out. Highly recommend if you are interested in exploring new flavors and expanding your vegetarian options. This book is a joy from opening the first page! The curry flavours and charred wok smokiness are exactly the flavours we tasted in the Singapore Hawker Centres and are also reminiscent of the Singapore house special noodles I often order from our local Chinese takeaway. In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean [A Cookbook], Made in India: Recipes from an Indian Family Kitchen, Fresh India: 130 Quick, Easy, and Delicious Vegetarian Recipes for Every Day. Mum and I will be on The Hairy Biker's brand new programme called Comfort Food in on 11th January at 3.45pm or on iPlayer after that. I was a fan of Meera Sodha before I bought this book and I’ve been quietly raving about it to friends since it’s purchase. Please try again. It’s filling enough to be restorative, quick enough to cook midweek and light enough to be good company on a summer’s night”. We’ve finally got to the end of our chard harvest (chardvest?) ).” ―Yotam Ottolenghi“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.” ―Melissa Clark, The New York Times“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. She has a gift for taking recipes that might seem intimidating and making them approachable, fresh and absolutely delicious. Please try again. The base stock is made by slowly caramelising onions and adding a miso and vegetable stock along with a few other ingredients including soy, chilli and of course, garlic. And it’s delicious. Home cooks, especially those looking to incorporate more vegetables into ordinary meals, will be won over by her personable advice and reassuring voice.” ―Library Journal, starred review“Sodha’s generous spirit permeates these enticing and accessible recipes.” ―Publisher’s Weekly“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.” ―Melissa Clark, The New York Times. and this curry really helped. East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing [American Measurements]. The College Vegetarian Cookbook: 150 Easy, Budget-Friendly Recipes, Bitter Honey: Recipes and Stories from Sardinia. To get the free app, enter your mobile phone number. East is the vegetable book for people who aren't vegetarian ― Diana Henry. In her introduction, Meera talks openly at her joy at writing a vegan recipes column for the guardian (from which this book grew) despite actually not being a vegan herself. • This is an edited extract from East: 120 Vegan And Vegetarian Recipes From Bangalore To Beijing by Meera Sodha (Penguin, £20).