Clarkson Potter The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition: A Cookbook

One of the most inspiring cookbooks I've read. The recipies are simple and everything is tasty. Personal versions of classics. Easy to follow. Highly recommend.

This book has become one of my favourite cooking books of all time, every single recipe has been great. I’ve tried pretty much all the Chinese-adjacent vegan cooking books and whilst they’re all quite good this is easily the best. One great thing about the book is that as well as providing excellent authentic recipes, it also does a great job of teaching new techniques and introducing new ingredients. It has a large glossary and sections explaining equipment, cooking techniques and how to put together a meal. The authors writing about her experiences with veganism in China are also lovely and she does a great job of adding context to each recipe and group of recipes. The book teaches you how to approach and cook Chinese food as whole rather than just teaching you how to cook a handful of Chinese recipes with no context, which I really appreciate as I have always found Chinese cuisine a bit of a mystery. Another great thing is that unlike a lot of other vegan-Chinese cookbooks this doesn’t focus largely on westernised Chinese food or Cantonese food. There are many recipes from the north of China which I wasn’t previously aware of which are great, and the author does a great job of explaining the different cuisines of China. The book also doesn’t stray away from using ingredients unfamiliar to many readers such as tofu-skin or gluten, these ingredients allow for way more variety than so many other vegan cookbooks that restrict your options for protein, although there are still plenty of tofu recipes. However, I don’t think any ingredients would be even slightly hard to find with a trip to an Asian supermarket. It also includes some great ideas for classic favourites like dumpling and bao filling. For example, the author deep fries the tofu used in dumpling fillings before dicing it, many recipes for tofu dumplings exist but the simple idea of deep frying the tofu first makes the filling so much more satisfying. Recipes for popular dishes like sweet and sour tofu and Mapo are also in the book and are great too. My partner is Chinese and loves the sweet-soup desserts from near the end. Overall, I think this book is one of the best vegan cooking books you could purchase and one of the best Chinese cooking books you could purchase, I can’t recommend it enough.

Photos of some really appetizing dishes, but some recipes were a bit complex. I am looking for simple dishes that can be tossed together after work on a weeknight.

Tolles Buch, sehr zu empfehlen. Einige Zutaten sind nicht so gut in Deutschland erhältlich, aber man kriegt alles ganz gut ersetzt. Schön geschrieben und leckere rezepte.

Boring