PlantAsia

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Cooks across Asia have been making plant-based meals for centuries—and for just as long, they’ve been evolving new methods to make them taste deeply, richly satisfying. PlantAsia c arries on that tradition of innovation, drawing on traditional techniques to challenge and expand what you imagine when you think of modern vegetarian cooking. Technique-based chapters showcase recipes from more than fifteen countries, including: Raw: Mini Kimbap with Ssamjang Mayonnaise, Naengmyeon with Watermelon Dongchimi Steamed and Blanched: Watercress Noodles with Split Pea Fritters, Chayote and Glass Noodle Dumplings Simmered: Beet Curry with Coconut Sambol, Butternut Squash Kootu with Spiced Chickpeas Fried: Ee-Fu Noodles with Braised Shiitake Mushrooms, Fig and Brie Hotteok Deep-Fried: Spinach Chaat with Chickpeas and Yogurt, Hot Butter Mushrooms Charred and Grilled: Smoky Eggplant Raita with Focaccia, Grilled Rice Paper with Tofu Sisig Roasted and Baked: Charred Brussels Sprouts with Grapefruit and Yuba, Butternut Squash Dengaku Sweetened: Chili-Flecked Jalebis with Mango Yogurt, Blackberry and Peach Gum Shortcake Interviews and recipes from more than two dozen contributors offer authentic and layered perspectives on the present and future of Asian cooking. Plus, a detailed guide to buying and cooking with Asian ingredients will help you confidently expand your pantry. With contributions from: Kimberly Mendoza Camara · O Tama Carey · Cathie Carpio · John Chantarasak · Ivy Chen · C-Y Chia and Shane Stanbridge · R.G. Enriquez-Diez · Cathy Erway · Zoey Xinyi Gong · Julie Kleeman and Yeshi Jampa · Bryan Koh · Jenny Lau · Sunny Lee · Maori Murota · Andrea Quynhgiao Nguyen · Petty Pandean-Elliott · Minal Patel · Gayan Pieris · Sonoko Sakai · Jihee Shin · Cameron Stauch · Hairil Sukaime · Vasunthara · Wayan Kresna Yasa DetailsHardcover / 304 pagesPublished 28 October 2025 Show more