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

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Place the noodles in a mixing bowl and add the vegetables. Mix with your hands, then tip on to a plate to serve. Below, the fourteen Asian cookbooks have been categorised into: Southeast Asian cookbooks, Indian cookbooks, Korean cookbooks, Japanese cookbooks, Chinese cookbooks, and a few others that don’t fit neatly into a single category.

BBC Good Food 15 best cookbooks – chosen by chefs | BBC Good Food

Whether you’re looking for your new brunch staple of full al medames or you’d love to have a go at making your own stuffed vine leaves, it’s all right here. I sailed across the Palk Strait to Sri Lanka, where lunch means a selection of curries each made from one main ingredient – beetroot, aubergine, pumpkin, cashew – served alongside a coconut dal (parippu). I travelled east to Thailand, and on to Japan, where the katsu curry bears little resemblance to anything I’ve eaten anywhere else. Recipes include chocolate orange hearts, mince pies, white chocolate brownies and spiced apple muffins. Illustrated with step-by-step instructions and spiral-bound so book lies flat when in use. Includes decorating and wrapping ideas to make delicious treats into wonderful Christmas gifts.

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The Great British Bake Off: Kitchen Classics showcases 80 sumptuous bakes inspired by the show's most popular signature themes - Cake, Biscuits, Bread, Pastry, Patisserie, Dessert, Chocolate and Free-from - taking the best classic recipes and reinventing them to create the most gorgeous, flavourful and indulgent bakes.

East by Meera Sodha | Waterstones

Our panel of judges: Raymond Blanc, Bill Buford, Rachel Cooke, Monty Don, Fuchsia Dunlop, Fergus Henderson, Mark Hix, Simon Hopkinson, Atul Kochar, Prue Leith, Thomasina Miers, Tom Parker-Bowles, Jay Rayner, David Thompson and the OFM team 10 GREAT DISHES OF THE WORLD Robert Carrier What I thought: I went a bit pastry mad cooking from East, mostly because I actually had the puff pastry in the fridge anyway – but these two recipes for Tomato, Pistachio and Saffron Tart and Bombay Rolls are just brilliant – enormous fun to make as no anxiety inducing making pastry from scratch required. Making both recipes was like a very enjoyable session at pottery class rather than cooking – it was all about making them look wonderful. I am not sure I achieved that.The cookbook that started our love of cookbooks. We bought this after living in Korea and missing all the wonderful foods that had been readily available there but painfully expensive or hard to find in the UK. 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!

Cookbook review: East by Meera Sodha - delicious. magazine

Whether you’re vegan, vegetarian, or simply here to learn about some Arabic desserts, these are the essential Middle Eastern cookbooks for you. Persiana: Recipes from the Middle East & Beyond& Simply Easy by Sabrina Ghayour Recipes include vanilla cupcakes, whoopie pies, mini cheesecakes and chocolate layer cake. With tips on decorating, ideas for adapting recipes and lots of delicious toppings and fillings. Whether you want to perfect your pho and understand the heritage of this belly-warming dish or dig into making some crispy banh xeo these are actionable, easy to follow recipes that will have you cooking in no time. I signed the contract with the Guardian and so began my journey. It started with some difficult first weeks, but winter turned to spring and suddenly two years had passed. I learned many things along the way. There are also dishes common to fancier restaurants, which are common and popular spots all over the city. The book beautifully captures the zest for life that is present in Tel Aviv and helps you to add a dash or two to your own days. Parwana: Recipes and stories from an Afghan kitchen by Durkhanai AyubiJoin Lauren and Rachel Finch, the bestselling duo behind Finch Bakery, as they share their best-kept secrets to creating more than 70 everyday treats and show-stopping bakes at home. What I thought: Cheesy carbs are always a winner in my book, so as soon as spotted that these kofta offered both paneer and potato, I was sold. I’d never made kofta before, but I was surprised at how straightforward the whole dish was to pull together – I was able to make the kofta while the sauce simmered, and the whole thing probably only took around 40 minutes (and I’m a slow chopper!) I did lose one kofta to a crumbly death in the frying pan, but I soon learned that if you squeeze them together quite tightly when rolling them into balls, they behave much better. This isn’t an attempt to be an authoritative voice on Asian food: to undertake such a survey would take years. This is food I’ve created in my kitchen based on a very personal journey and an adventure. And this is now how I like to cook for my family and friends, and for myself. It is the food I’ve come to love—and I hope you love it too.

Sodha: exclusive vegan and vegetarian recipes from her Meera Sodha: exclusive vegan and vegetarian recipes from her

This was an amazing opportunity that had come at the worst possible time. I had every reason to say no, but I said yes. This book does a great job of combining traditional recipes with contemporary approaches, marrying the two together in a wonderful harmony of delicious food. Take the cake out of the oven and leave to rest for exactly one minute, then place a sheet of baking paper over the top, followed by a large chopping board. Using oven gloves, turn the cake over and gently remove the tray. Carefully peel off the now top piece of baking paper and replace with a new sheet just slightly larger than the cake.

If you're running short of weeknight dinner inspiration, are feeling a bit out of your depth ahead of a big dinner party, or just fancy taking some time to refine and improve your cooking skills, investing in one of the best cookbooks is definitely a sensible decision. You'll find recipes to empower you to make incredibly delicious food, but without copious amounts of ingredients, long shopping lists or loads of washing up. 65% of the recipes are meat-free or meat-reduced, and all offer big, bold flavour. We love a good historical cookbook, and this one certainly doesn’t disappoint. The book contains over six hundred recipes, all of them informative and delicious.