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East: 120 Easy and Delicious Asian-inspired Vegetarian and Vegan recipes
£17.10£19.00 (-10%)
THE SUNDAY TIMES BESTSELLER
The perfect Christmas gift for foodies! Whether vegan, veggie or simply an avid home cook, this exquisitely designed cookbook is full of simple recipes that will have every recipient swooning.
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Modern, vibrant, easy-to-make food. East is a must-have whether you’re vegan, vegetarian, or simply want to eat more delicious meat-free food.
Drawing from her ‘New Vegan’ Guardian column, Meera Sodha’s collection features brand-new recipes inspired by Asian cuisine – from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam.
With 120 practical and mouth-watering recipes, learn how to make:
– ROASTED PANEER ALOO GOBI for a quick Monday-night dinner
– CARAMELIZED ONION AND CHILLI RAMEN straight from the store-cupboard
– THE SODHA FAMILY MASALA OMELETTE to serve up a home-made brunch
– SALTED MISO BROWNIES as a sweet treat
There are seasonal specialities, warming noodles and curries, tofu and rice dishes as well as salads, sides and sweets – all practical and surprisingly easy to make – and bursting with exciting flavours.
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‘Meera can take a packet of noodles, some peanut butter and a hunk of tofu and work magic. East is the vegetable book for people who aren’t vegetarian. A joy – I want to cook every dish’ DIANA HENRY
‘Fabulous’ NIGELLA LAWSON
‘She has a seemingly magic ability to tell you exactly the detail you need to make a dish sing. This book is a godsend’ BEE WILSON, SUNDAY TIMES
‘Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?)’ YOTAM OTTOLENGHI
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Additional information
| Publisher | Fig Tree, 1st edition (8 Aug. 2019) |
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| Language | English |
| Hardcover | 304 pages |
| ISBN-10 | 9780241387566 |
| ISBN-13 | 978-0241387566 |
| Dimensions | 19.6 x 2.7 x 25.5 cm |
by Lizzie D
This book has ignited a love of cooking that I had long since resigned to ‘not my thing’. I bought this book for my partner (the resident chef and vegan bottomless pit) but have found myself offering to cook more and more just to try new recipes.
Many of the ingredients are ‘overlapping’, ie each recipe doesn’t call for a whole new set of difficult to source spices and sauces. Once you’ve got the basics for each ‘region’, you’re pretty set. Many can be swapped in and out for other vegetables depending on what you’ve got in the cupboard. Each recipe also lists a reasonable number of ingredients (I do not have the capacity for recipes with 30+ ingredients).
Instructions are clear and concise. It is very useful to have a clear indication of which recipes need a blender/food processor or take a long time prepare.
Most importantly, this book has finally taught me how to cook rice well. An achievement it itself for which I (and my partner) will be eternally grateful.
by afri_cat
My friend cooked a recipe from here when I went
To dinner- it was so delicious I took a photo of the recipe and cooked it myself the next day – it was super easy, but full of flavour. I was so impressed I broke my new recipe book embargo and purchased it. I was not disappointed – it’s a great varied range of types of dishes, flavour profiles and country of origin. There are really simple cupboard supply dishes and some that will stretch you in terms of technique or flavour. Some dishes you might need to find some ingredients in a bigger supermarket or online but there are plenty of dishes that don’t require anything too special. Nice to see some snacks and a small selection of sweet dishes. Although oil is used, it’s not difficult to reduce or remove it if you are trying to be WFPBNO – for example, chilli tofu recipes is written to be deep fried, but it does no harm to the recipe to simply dry fry or cook the tofu in the air fryer with no or minimal oil. If you have any cooking capability you will be able to navigate that and also any substitutions – some are already mentioned. I am very much looking forward to the potato parathas! I have never cooked bao before but the recipe looks so easy and delicious I am going to give them a go!
by S Murray
Meera Sodha is a genius. This incredible cookbook is a staple in our household, discovered thanks to some friends who made us the doriyaki pancakes with blueberry mascarpone. Since then, we have discovered so many favourite recipes: miso brownies, tomato curry, pumpkin malai kari, food court Singapore noodles, sprout nasi goreng… and of course those pancakes! We have a habit of making the meals for friends, then gifting them the cookbook as they always seem to enjoy them as much as we do!
by Lk
This is an excellent cookbook, with interesting flavour combinations and new ideas but without lots of effort. We are both meat eaters, but trying to increase the number of veggie meals we have each week so this is great for us. I use it weekly, I’ve made about 20 recipes from this book, and with most cookbooks I never really try more than a handful of recipes. We really like the Ben Ben Noodles, the Food Court Noodles, Mushroom Mapo Tofu and the Honey, Soy & Ginger Braised Tofu. Would recommend this book to anyone looking for more veggie ideas!
by chris
Bought this as a gift for my wife and we’ve both enjoyed it so far. She talks in depth about the ingredients and there’s a good selection of cuisines – curries, stir frys, etc. The main difficulty with eastern cooking is sourcing some of the more obscure authentic ingredients, if you live in a city you can probably find an asian/specialist supermarket but others might struggle.
by Martin K
This has been a great book. As a non-vegetarian who needs to cook for vegetarians the recipes are fantastic. They are all tasty and well explained. The only advice I would offer is that you may need to plan a bit in advance as you build up your spices collection etc.
by Bec100
I’ve had this for a few weeks now and have enjoyed every recipe I’ve made. It’s nice to have a vegetarian book with recipes I haven’t seen before. Really easy to make and a great variety of recipes makes this probably the best recipe book I’ve had.
by S Murray
Very attractive visual presentation. My only gripe about the cover is that in my hands i know it will get stained and dirty through usage (I’m from the bombsite school of cookery) and it’s not really wipe clean. I guess I could get a cover….but I won’t.
I’m working through the book and have only made three recipes thus far. But the flavours were excellent. I found the text of the recipes clear and appropriately detailed. There are several shops reasonably local to me where I can access some of the less usual ingredients. Although I found quite a few at my supermarket albeit substantially more expensive (hence exploration of my local Korean shop- what a joy & revelation!)
I’ve been vegetarian for decades but branching out more into veganism these days so I don’t really want to be eating paneer, but found that I could satisfactorily use firm tofu instead.
Fact is that no cook book is ever going to be meet the individual needs of us all, so it’s more about using a book as a creative starting point and adjusting things to fit your own tastes. I don’t do frying apart from a bit of stir-frying using very little oil. There is quite a bit of frying in this book, so where possible I’ve used less oil and oven-baked as an alternative cooking method. It probably changes the end character of the dish a bit but it has still tasted good and been (I believe!) that much healthier.
I also don’t eat much in the way of carbohydrate and there are quite a few rice dishes in the book. I’ll get around to them but it’ll take a while. I’m sure they will taste good though.
Full marks to Meera for not including useless breakfast meals, not too much in the way of dessert stuff and for avoiding overly effusive language. This is a down-to-earth book, just good food , and I like it ☺