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Vegan JapanEasy: Classic & Modern Vegan Japanese Recipes to Cook at Home

(Hardback)


Publishing Details

Full Title:

Vegan JapanEasy: Classic & Modern Vegan Japanese Recipes to Cook at Home

Contributors:

By (Author) Tim Anderson

ISBN:

9781784882846

Publisher:

Hardie Grant Books (UK)

Imprint:

Hardie Grant Books (UK)

Publication Date:

1st March 2020

UK Publication Date:

5th March 2020

Country:

United Kingdom

Classifications

Readership:

General

Fiction/Non-fiction:

Non Fiction

Other Subjects:

National and regional cuisine

Dewey:

641.563620952

Physical Properties

Physical Format:

Hardback

Number of Pages:

208

Dimensions:

Width 199mm, Height 256mm, Spine 25mm

Weight:

912g

Description

Believe it or not, Japanese cuisine in general is actually quite vegan-friendly, and many dishes can be made vegan with just a simple substitution or two. You can enjoy the same big, bold, salty-sweet-spicy-rich-umami recipes of modern Japanese soul food without so much as glancing down the meat and dairy aisles. And best of all, its super-easy to make!

In Vegan Japaneasy, Tim Anderson taps into Japans rich culture of cookery thats already vegan or very nearly vegan, so there are no sad substitutes and zero shortcomings on taste. From classics like Vegetable Tempura, Onigiri, Mushroom Gyoza and Agedashi Tofu, to clever vegan conversions including Cauliflower Katsu Curry, French Onion Ramen and Mapo Tofu with Ancient Grains, you dont need to be vegan to enjoy this tasty recipes. Add to that some outrageously good drinks and desserts, like the Watermelon Mojito and Soy Sauce Butterscotch Brownies, and youll be spoilt for choice!

With ingredients like tangy miso, savoury shiitake mushrooms and zingy ponzu, to name a few, who needs meat So if youre new to veganism, new to Japanese cooking, new to both, or you just want to expand your meat-free repertoire, this is the book for you!

Reviews

It is, quite apart from being a ravishingly beautiful book, full of recipes that make even this meat eater hungry and happy. Its also something of a primer on flavour, pointing the home cook towards one taste sensation after another. * Nigella Lawson - Nigella.com *

Author Bio

Tim Anderson is a chef, food writer, and MasterChef champion. Born and raised in Wisconsin, Tim studied Japanese food culture at university and lived in Japan for two years. After moving to London, he won MasterChef in 2011, which catapulted him into a position as one of the UKs most prominent voices on Japanese food, American food, and craft beer. Tims restaurant Nanban, opened in the heart of Brixton at the end of 2015, and has been widely supported by critics and customers alike. He is also author of JapanEasy and Tokyo Stories.

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