Asian Green: Everyday plant-based recipes inspired by the East – THE SUNDAY TIMES BESTSELLER (Ching He Huang)

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An absolute classic cookbook of Chinese cuisine, The Food of Sichuan introduces you to the fundamentals of cooking food from the Sichuan province of China which has some unique (and incredibly spicy) dishes on offer. Whether you’re looking to try something new or want to explore your ancestors’ culinary traditions, Asian cookbooks offer a wealth of information and delicious recipes. Table of Contents Enter the book: Asian Green. I didn't stumble upon this title, I consciously looked up books that will help me get out of this low veggie volume valley. I just made up that phrase, lol, nice. Maangchi’s Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine by Maangchi and Martha Rose Shulman Bear in mind that I’m not covering all of the wonderful and diverse cuisines in Asia, this is a list of my personal favourites which I’ve learned a lot from recently or over the years.

Who wrote it? Ching-He Huang, who has been pumping out Asian-influenced takes on the cookbook zeitgeist for the last fifteen years or so. In the past this might have meant lining up with the problematic ‘clean eating’ scene, but right now it’s equals a timely and very welcome collection of vegan recipes. The complete introduction to the schools of Chinese cooking and how history has greatly impacted Chinese cuisine leaves you fascinated and want to learn more. Texture: Bok choy leaves are famously tender and crisp, while the stalks are crunchy, firm and juicy. Depending on the cultivar, the leaves are dark green or yellow-green and the stalks yellow-green or off-white. Bok choy comes in mature and baby sizes. Both are tender, but the baby variety is especially so. You’re also given chapters on Chinese cooking techniques and food etiquette and customs to broaden your knowledge in that area. They also offer a vegetarian version of this book!

I'm not satisfied with the volume of vegetables 🥦 that I consume. I'll have carrots 🥕, cucumbers 🥒, and tomatoes 🍅 as a salad with breakfast. Just not enough dark, leafy greens 🥬 . Barely any really. Almost none. Okay, it's none. Aside from hundreds of recipes separated by category, you’ll also receive lessons on how to eat Chinese food, what equipment you need, and menu guidance. The Food of Sichuan Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes by Jet Tila

I generally like to buy cookbooks that cover more than one country preferring books that focus on a single country or food type as I learn a lot more — which does make for a very full bookshelf. Steaming – A simple dish of steamed greens with your favorite Asian sauces or spices can be a delightful addition to nearly any meal.

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While these vegetables may have roots deep in Eastern Asia, they’ve moved beyond the traditional foods found in their native countries. Recently, we’ve seen an increase in the use of Asian vegetables in places like the U.S., Australia, and beyond. A partnership with Eden Green Technology gives you access to the freshest greens, regardless of season or climate. Snap peas, pak choi, and Chinese celery are just a few of the produce options we can provide to help your brand incorporate the flavors of the Far East. The inspiration behind the book is Ching's husband, Jamie. From birth, he suffered from asthma and eczema but three and a half years ago, three months after adopting a vegan diet, he was cured. Ching has always believed in the age-old Chinese maxim that "food is medicine", and having experienced first-hand the transformation of her husband's health, she firmly believes in the healing power of plants to reduce inflammation, to restore, nourish and replenish.