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PlantAsia

Asia's Vegetable Wisdom in Recipes, Stories and Techniques
By Pamelia Chia
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Brief Description
Cooks across Asia have been making plant-based meals for centuries—and for just as long, they’ve been evolving new methods to make them taste deeply, richly satisfying. PlantAsia carries on that tradition of innovation, drawing on traditional techniques to challenge and expand what you imagine when you... Read More
Format: Hardback
$6199
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A boundary-pushing pan-Asian vegetarian cookbook, PlantAsia ingeniously merges traditional techniques and modern, multicultural flavors “A stunningly original book rooted in a deep respect for Asian traditions . . . and at the same time genuinely progressive.”—Helen Goh, coauthor of Ottolenghi Comfort

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description
Cooks across Asia have been making plant-based meals for centuries—and for just as long, they’ve been evolving new methods to make them taste deeply, richly satisfying. PlantAsia carries on that tradition of innovation, drawing on traditional techniques to challenge and expand what you imagine when you think of modern vegetarian cooking. Technique-based chapters showcase recipes from more than fifteen countries, including: Raw: Mini Kimbap with Ssamjang Mayonnaise, Naengmyeon with Watermelon Dongchimi Steamed and Blanched: Watercress Noodles with Split Pea Fritters, Chayote and Glass Noodle Dumplings Simmered: Beet Curry with Coconut Sambol, Butternut Squash Kootu with Spiced Chickpeas Fried: Ee-Fu Noodles with Braised Shiitake Mushrooms, Fig and Brie Hotteok Deep-Fried: Spinach Chaat with Chickpeas and Yogurt, Hot Butter Mushrooms Charred and Grilled: Smoky Eggplant Raita with Focaccia, 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 more than two dozen contributors offer authentic and layered perspectives on the present and future of Asian cooking. Plus, a detailed guide to buying and cooking with Asian ingredients will help you expand your Asian pantry. 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 stunning tribute to the incredible flavors, textures, and diversity of today’s vegetarian cuisine. With contributions from: Kimberly Mendoza Camara · O Tama Carey · Cathie Carpio · John Chantarasak · Ivy Chen · C-Y Chia and Shane Stanbridge · R.G. Enriquez-Diez · Cathy Erway · Zoey Xinyi Gong · Julie Kleeman and Yeshi Jampa · Bryan Koh · Jenny Lau · Sunny Lee · Maori Murota · Andrea Quynhgiao Nguyen · Petty Pandean-Elliott · Minal Patel · Gayan Pieris · Sonoko Sakai · Jihee Shin · Cameron Stauch · Hairil Sukaime · Vasunthara · Wayan Kresna Yasa

Book Details

INFORMATION

ISBN: 9798893030877

Publisher: The Experiment LLC

Format: Hardback

Date Published: 28 October 2025

Country: United States

Imprint: The Experiment LLC

Illustration: Over 100 color and B&W photos and illustrations

Audience: General / adult

DIMENSIONS

Spine width: 28.0mm

Width: 218.0mm

Height: 279.0mm

Weight: 1389g

Pages: 304

Collections

Cook Books & Recipes Cooking & Food Non-Fiction Pamelia Chia Vegetarian Cook Books

About the Author

Pamelia Chia is a Singaporean culinary teacher and food writer based in the Netherlands. With a background in food science and experience cooking in professional kitchens, Pamelia is passionate about Asian culinary traditions and providing a platform for cooks from the region to share their knowledge. She’s the author of the cookbook Wet Market to Table: A Modern Approach to Fruit and Vegetables and the weekly Asian food newsletter Singapore Noodles.

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