Jackfruit and Blue Ginger

Asian favourites, made vegan
 
 
Murdoch Books (Verlag)
  • erschienen am 10. Januar 2019
 
  • Buch
  • |
  • Hardcover
  • |
  • 224 Seiten
978-1-76063-432-2 (ISBN)
 
When Sasha Gill turned vegan, she didn't want to miss out on the vibrant flavours of her favourite Asian dishes - so she got to work 'veganising' them. Studying medicine in the UK, far from her childhood home in Singapore, Sasha is a student who understands what it is to be short on time and budget; most of her recipes don't take long or demand expensive ingredients. Through constant experimenting, she started to create dishes just as delicious and satisfying as her street-stall favourites and family dinners - only using plants in place of meat and fish.Sasha takes inspiration from all the flavours of Asia - for Jackfruit biryani, Cauliflower samosas, Fluffy peanut pancake, Creamy spinach curry with crispy tofu, Shiitake ramen, Vegan 'butter chicken', Sweet potato and onion pakoras, Tofu pad thai and Peking jackfruit pancakes. She includes traditional sweet treats such as Pandan and coconut dumplings, Cardamom-infused kulfi, Mango
sticky rice and Vegan Hong Kong 'egg' tarts.
  • Englisch
  • London
  • |
  • Großbritannien
  • Höhe: 246 mm
  • |
  • Breite: 195 mm
  • |
  • Dicke: 27 mm
  • 858 gr
978-1-76063-432-2 (9781760634322)
Blogger and social media foodie Sasha Gill writes from a firmly held conviction that we can all benefit from a little bit of vegan in our lifestyle. Of Indian and Eurasian heritage, Sasha grew up in Singapore and is currently studying medicine at Oxford University. She was attracted to vegetarianism as a teenager for health reasons and has made a gradual transition into veganism. She is not a vegan evangelist, but does believe that everyone, at some time, can benefit from an aspect of vegan in their life, for their own health and that of the planet.
@thesashadiaries
[Gill's] embrace of this lifestyle is wholehearted-and she demonstrates her love of Indian, Thai, Malaysian, Chinese, and Japanese cuisines through an enthusiastic narrative and details that cover even the most basic of questions. . . . The vegan substitutes are amazingly creative and true to the original. . . . An innovative appendix guides home chefs to mix and match leftovers like bean paste or bao dough. A prescription for great taste."-Booklist starred review

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