Vegan Asian: A Cookbook: The Best Dishes from Thailand, Japan, China and More Made Simple

I have just recieved this book today and it has exceeded my expectations in terms of visually. It is filled with colour pictures and the recipes look exciting. contents are, Dim sum and DumplingsRice bowls and noodle dishesSoups stews, wasffles pancakes ,burgersSides, salads and sweet things.She also shows how to make your own sauces, gives instructions on how to fold and make wontons, dumpling wrappers and prepping storing and selecting Tofu.The downside is that the book is tofu heavy and by that I mean, practically every recipe. Which can be a dealbreaker for those who do not want to use tofu. I on the other hand love tofu and like a book with tons of tofu recipe ideas.I have not tried it yet but I am looking forward to trying something from it tommorrow.

I have been following the Foodie Takes Flight blog for some time and was so excited to receive this book! Every single recipe I have made has been outstanding. The recipes will please even those non vegans. Some recipes are a bit longer to make but overall they are fast and easy. Some ingredients may be hard to find.

Been waiting for the release of this book since you promoted it and it has so much more in it than I was expecting. Also happy some of the favourites from your posts are in it. Such delicious and easy recipes.

Pros:- Everything sounds amazing and the 8 recipes we've tried so far have been great (esp the tofu tonkatsu, dan dan noodles and chile garlic oil)- I don't normally care about having pics, but think it's great almost every recipe has one in this book since many of the dishes are new to me- I like that there are recipes for some pantry essentials like dumpling dough and vegan oyster sauce- Tons of interesting tofu recipes, which i love- She gives weights in addition to volume!- No fake meat substitutes; the "pork" is tofu :)Cons:- Recipes aren't necessarily quick- Depending on where you live, you may need to get some ingredients at a specialty store or online (eg Chinese black vinegar, fermented black beans, Chinese sesame paste, etc)- She uses more oil than i usually do, though i can usually reduce if desired so this isn't a huge deal- It'd be nice to have an ingredient substitution list in the event you don't have access to some of the ingredients mentioned above (sometimes she does give options, but not always, and I realize this may be because it would alter the taste, but also that some people aren't willing to buy 5 new sauces)Overall we've been very pleased so far and can't wait to try more!

Thumbing through this cookbook when I first got it, I thought "this is going to be my new favorite". Now that I've tried a bunch of the recipes I know I was right. We have loved every single one of them so far! Especially the bulgogi mushrooms. I want to bathe in that velvety, savory, delicious sauce.I saw another review that listed it as a "con" that you might have to get some ingredients that aren't typical American pantry staples, but I don't see how that's a negative. If you don't want to learn about Asian cooking and Asian ingredients, don't get an Asian cookbook. I was able to easily find the few things I didn't have in local Asian stores or online. They were extremely inexpensive and I'm so excited and grateful to welcome these delicious new friends into my kitchen.