Asian Vegetables: A Cook’s Bible

This extensive exploration of Asian vegetables offers a great deal of information about more than 135 varieties, broken down by type, including legumes, cabbages, herbs, and bean curds. Each vegetable is accompanied by details of its appearance, storage, usage, and nutritional information. The accompanying 145 recipes highlight traditional Asian preparation techniques and cover dishes from India, Malaysia, Sri Lanka, Thailand, China, and more. Over 90 pleasing photographs and 150 illustrations show readers what the final dishes and items look like. A highlight of the book is an extensive chapter focusing on tofu, explaining the various formats, uses, and cooking instructions. Included at the end of the volume is a list of common ingredients mentioned within the recipes. Early on, Hutton (Singapore Food) provides the overarching theme of the book—that these vegetables are not only good for health but also taste wonderful when prepared properly. Artist Choi provides the illustrations; James Beard Award winner Kawana contributes the photographs.