East: 120 Easy and Delicious Asian-inspired Vegetarian and Vegan recipes

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The result was a coconut-y, spiced, mildly-hot curry punctured with wedges of fried paneer and, as you can imagine, tasted rather good. If you love Asian-style food, then East is a wonderful resource if you want to start cooking more of it at home – without the meat. Top: Emporio Armani View image in fullscreen Meera Sodha: ‘I was excited to enter this brave new world. And because of the wide variety of recipes represented in this book, I have ventured into cuisines that I had previously thought to be too complex for me to cook – the Sichuan recipes are an example of that, with Meera’s Mushroom Mapo Tofu and Kung Pao Cauliflower now regulars in our house. There are noodles, curries, rice dishes, tofu, salads, sides and sweets, all surprisingly easy to make and bursting with exciting flavours.

Read more about the condition New: A new, unread, unused book in perfect condition with no missing or damaged pages. Using a large spatula, fold the egg whites into the yolks, being careful not to knock out too much air. This means that even the most inexperienced cooks can follow the recipes and produce a tasty and delicious meal.When the pan is very hot, pour in a ladleful of batter, swirling the pan quickly and carefully so that the batter reaches the edge. To finish, there’s a chapter of luscious puddings like salted peanut and jaggery kulfi alongside carrot halwa and pistachio cake. You’ll find ramen, katsu curry, bibimbap, pad Thai, egg fried rice and more Asian-inspired favourites, plus a couple of slightly more obscure ideas including miso brownies and a Japanese twist on cacio e pepe. Following on from her bestselling Made in India, Meera Sodha reveals a whole new side of Indian food that is fresh, delicious and quick to make at home. I travelled east to Thailand, and on to Japan, where the katsu curry bears little resemblance to anything I’ve eaten anywhere else.

A couple more spoonfuls and it’s 2015, I’m in Mumbai, it’s 2am and my husband Hugh has just arrived. This amount includes seller specified domestic postage charges as well as applicable international postage, dispatch, and other fees. Real Indian food is fresh, simple and packed with flavour and in this book, Meera Sodha introduces Britain to the food she grew up eating here every day. There just aren’t any ‘dud’ recipes here – everything I have made has turned out really well due to the simplicity of the ingredient lists and comprehensive, straightforward instructions. Just before serving, grind the remaining tablespoon of sugar, the pistachios and the edible flowers as finely as you can, using a mortar and pestle or an electric spice grinder.It’s the sort of cookbook that has you inadvertently saying ‘ooh, that looks good’ or ‘I need that in my life’ with every turn of a page. To my untrained palate, the recipes in East by Meera Sodha have an authentic taste and feel and her approach makes it easy to produce dishes that you may otherwise have veered away from. I had also spent two years writing a vegetarian Indian cookery book; I knew how to make bitter cavolo nero leaves sing and how to tempt a beetroot-hater into eating a plateful. I expected the tofu chunks to be a little more crisp (the method asks you to coat them in cornflour and fry first) but the sweet tomato and soy sauce coating took away from that a little. Each dish sits against a monochrome background so as not to distract from the food, while flat overlay shots really emphasise the use of colour and texture in each recipe.

Make the sauce by putting the lime juice, sugar, soy sauce, chillies and garlic into a jug or small bowl and mixing well. I like to use soba noodles made from buckwheat and wheat, as they are easier to handle, but you could use 100% buckwheat soba if you prefer. To cook the wontons, drop batches of about six into a pan of boiling water for 5 minutes at a time, then drain. There are recipes to suit every occasion, including family-friendly meals, and the book is broken down into sections based on the main ingredient.

Chances are you’ll find Meera Sodha lurking in your kitchen somewhere – and no, I don’t mean that in an alarming way.