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In this delightful Asian cookbook, you’ll learn the secrets of vegetarian and vegan Asian cooking–how to blend flavors, textures, aromas and colors–to create full-flavored vegetarian dishes that are missing none of the umami normally associated only with meat and dairy.

Each chapter based on seasonal vegetables provides a wide range of choices using produce that is available at that time of year–making it easy to plan a variety of menus that are never dull or indifferent. Here are just a few examples of the tempting Asian recipes in this book:

  • Starters and Snacks such as Crispy Spring Rolls, Green Apple Salad with Tangy Thai Dressing, Butternut Squash Pot Stickers and Korean-Style Buffalo Broccoli
  • Family-Style Meals such as Asparagus in Lemongrass-Coconut Cream Sauce, Grilled Vegetable Kebabs with Two Marinades, General Tso’s Eggplant and Kung Pao Potatoes
  • All-in-One Meals such as Everyday Pad Thai, Crispy Noodles with Savory Vegetables, Sweet Potato Rice Stew and Easy Miso Ramen


Praise for Farm to Table Asian Secrets

“This cookbook boasts mouthwatering recipes, gorgeous photographs and entertaining stories. Patricia Tanumihardja makes it very easy to incorporate the richness of Asian cuisine into everyday meals: a must have!” —Pati Jinich, chef, author, host of PBS ‘s Pati’s Mexican Table


“Patricia delivers full-flavored authentic Asian recipes that will transform our farm-fresh veggies into a feast for the senses. This book offers a fresh global spin on Farm to Table cuisine!” —Katie Chin, author of Everyday Thai Cooking and Katie Chin’s Everyday Chinese Cookbook


“This book is filled with enticing recipes that sing. Seasonal vegetables are the stars here. Patricia supplies a broad range of inviting preparations that turn everyday vegetables into something special.” —Domenica Marchetti, food journalist and author of The Glorious Vegetables of Italy


“Patricia’s book is your ticket to incredibly flavorful, plant-based meals that will feel as exciting as a direct flight to Tokyo, Bangkok or Seoul.” —Clotilde Dusoulier, author of The French Market Cookbook and the blog