PlantAsia is a continent-spanning celebration of Asia’s diverse and evolving food traditions that will transform the way you think about and cook with vegetables. Combining storytelling, technique, and unique flavor pairings, chef and author Pamelia Chia challenges and expands what we imagine when we think of vegetarian cooking.

Eight chapters, each focused on a different cooking technique, showcase recipes from more than fifteen countries:

Raw: Thunder Tea Kimbap, Naengmyeon with Watermelon Dongchimi Steamed and Blanched: Watercress Noodles with Split Pea Fritters, Chayote and Glass Noodle Dumplings Simmered: Beet Curry with Coconut Sambal, Bittergourd in Soy-Caramel Sauce Fried: Tofu Puff Stir-Fry with Lemongrass and Long Beans, Fig and Brie Hotteok Deep-Fried: Spinach Chaat with Chickpeas and Yogurt, Hot Butter Mushrooms Charred and Grilled: Beer-Battered Eggplant Soba, Grilled Rice Paper with Tofu Sisig Roasted and Baked: Charred Brussels Sprouts with Grapefruit and Yuba, Butternut Squash Dengaku Sweetened: Chili-Flecked Jalebis with Mango Yogurt, Blackberry and Peach Gum Shortcake

Interviews and recipes from two dozen acclaimed chefs, food writers, and cookbook authors offer authentic and layered perspectives on the present and future of Asian cooking. Plus, Chia includes a detailed guide to buying and cooking with Asian ingredients.

Perfect for adventurous foodies, fans of Asian cuisines in search of inspiring and original recipes, and anyone looking for one-of-a-kind, vegetable-forward meals, this ambitious vegetarian cookbook is a dynamic and exciting celebration of all that vegetables have to offer.

Contributors include: Andrea Quynhgiao Nguyen, Cameron Stauch, Cathy Erway, John Chantarasak, Mina Patel, Sonoko Sakai, Zoey Xinyi Gong, and more!

Other cookbooks by this author

• Plantasia: A Vegetarian Cookbook Through Asia