A complete guide to purchasing and preparing Asian vegetables and plant-based food products!

Here at last is a book by a leading food expert presenting everything you need to know about the rapidly-expanding list of Asian vegetables found in supermarkets, farmers' markets, Asian grocers and specialty gourmet stores around the globe. With attractive watercolor illustrations and photos, Asian Vegetable: A Cook's Bible helps you to identify 150 different Asian vegetables and plant products and presents 100 authentic recipes that you can prepare at home using these delicious ingredients.

The 100 recipes and 150 different vegetables range from small to large dishes, sauces, soups and so much more, such as:

• Indian Chickpeas in Spicy Tomato Sauce
• Malaysian-style Cabbage Stewed in Coconut Milk
• Blanched Water Spinach and Tofu with Spicy Peanut Sauce
• Sri Lankan Breadfruit Curry
• Stir-fried Loofah with Oyster Sauce
• Thai Wild Pepper Leaf Parcels
• Chinese Garlic Chive Pancakes
• Fresh Tuna Baked in Konbu
• Spice Indian Cauliflower
• Pickled Swatow Mustard Cabbage and Bean Curd Soup
• And many more!

From sugar peas and azuki beans to fern tips, hijiki seaweed, jackfruit and mustard cabbage--this book offers insightful background stories about the ways Asian cultures have traditionally prepared these vegetables as well as a description of their appearance, nutritional content, flavor, selection and storage--plus interesting information about their medicinal properties according to traditional folk beliefs. Fresh, dried, fermented, pickled and preserved Asian vegetables, tubers, herbs, mushrooms and sprouts are all described in detail in this volume.

Asian Vegetable, A Cook's Bible is a much-needed reference that cooks, epicures and professional chefs alike will want to have on their shelf!