| Edition |
First edition. |
| Description |
xix, 251 pages : color illustrations ; 24 cm |
| Contents |
Introduction -- Kimchi -- Pickles -- Other sides -- Vegetables -- Stews and soups -- Noodles and dumplings -- Rice -- Sweet treats -- Sauces and seasonings -- Ingredients. |
| Summary |
The cofounder and chef of the famous Mission Chinese Food restaurants in San Francisco and New York, making it his mission to find inspiration, joy, and flavor in food, presents vegan recipes geared for the home cook, keeping the emphasis on experimenting in the kitchen and big flavor. |
| Note |
Includes index. |
| Summary |
Bowien gives readers an exciting way to approach cooking vegan recipes at home with recipes that emphasize freewheeling exploration and big flavor. Many of the recipes hark back to Bowien's Korean origins, others are from his restaurant. But all of them keep the emphasis on the fun and joy of cooking and experimenting in the kitchen as you find new ways to cook, eat, and share meals with others. -- adapted from jacket |
| Subject |
Vegan cooking.
|
|
Cooking, Asian.
|
| Genre/Form |
Cookbooks.
|
|
Recipes.
|
| Added Author |
Goode, J. J., author.
|
| ISBN |
9780063012981 (hardcover) |
|
0063012987 (hardcover) |
|
