The Vegan Chinese Kitchen av Hannah Che

399,-

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<b><b>JAMES BEARD AWARD WINNER • </b>100+ fresh, plant-based, umami-packed recipes that show the range of traditional and modern Chinese vegan cuisine from the creator of <i>The Plant-Based Wok</i>.</b><br><br><b>ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: <i>The Washington Post, Simply Recipes</i><br>ONE OF THE BEST COOKBOOKS OF THE YEAR: <i>The New York Times, Saveur, Vice, Epicurious, Library Journal</i></b><br><br>When Hannah Che decided to become a vegan, she worried that it would separate her from the traditions and food that her Chinese family celebrated. But that was before she learned about <i>zhai cai,</i> the plant-based Chinese cuisine that emphasizes umami-rich ingredients and can be traced back over centuries to Buddhist temple kitchens. <br><br>In <i>The Vegan Chinese Kitchen</i>, through gorgeous photography, stories, and recipes, Hannah Che shows us the magic of this highly developed and creative tradition in which nearly every dish in the Chinese repertoire can be