Post Punk Kitchen Forum

Has anyone made anything from this new cookbook? What did you think of it?

I don't think I'll get it, unless anyone tells me it's amazing. I've got 3 other books by her and though I don't dislike them I just never use them.

I read on Amazon that she lived in China for a year. That makes me more interested than I might have been otherwise.

That is interesting.

I saw this one at work. It was pretty.... "eh" to me. I'm not someone who needs pictures, but the recipes didn't really grab at me (to be fair, I've said this about a few others books - ie: American Vegan Kitchen, and then bought it, but other books that fell under "eh" haven't won me over.

Haven't bought it yet, but definitely will. I use her other cookbooks more than any other ones on my shelf - her Mediterranean Vegan Kitchen was one of my first vegan cookbooks and remains my favorite, the Tropical one is a close second. Her recipes always feel authentic, but simple and straightforward and ultimately totally "normal" so you can feed anybody in your life with them. And they're mostly fast, too, or at least minimal hands-on time. Also - all normal, easy to find in a regular market ingredients, although I imagine that might be less true of this book.

Hm. I have tropical vegan, thinking i would get a lot of use out of it here in the tropics, and honestly use it really only for the gallo pinto recipe.
the problem may be that in that book she relies on a lot of things that, ironically, in the tropics i don't have access to (cans of beans, cans of coconut milk/cream, fruit nectars, gyoza wraps, pitas, tortillas, etc). I'm sure that if you live in north America it would be easier.

Yeah, it's clearly written for an N. American audience!

Same.

Ace.

Haha.

I just noticed this while browsing books online and was tempted to order it. I used the Amazon look-inside thingy and actually copied down a few recipes to try cause they looked really yummy. I lived in Japan for over 5 years so I'm very familiar with Japanese cooking, and I started to cook Korean food too while I was there and had easy access to all the ingredients. Chinese cooking is still a bit of a mystery to me though, so I would really like to have some authentic recipes to try. Hmmm... Another one to add to the list!
I'll have to keep an eye on this thread.

I made the cabbage and tofu stirfry, but subbed bok choy for the cabbage. It was very good. Simple but quick and tasty.

I just bought this and plan to make the hot and sour soup recipe tomorrow. I like her Mediterranean book, so I have hopes for getting good ideas out of this one.

I came across this conversation looking for a possible edits to this cookbook and wanted to say, since it isn't getting much love here: this is one of my very favorite cookbooks. We had Tibetan lentil soup, Sesame asparagus, Kung Pao tofu, and dan dan noodles just last night and everyone loved everything.

(Also orange scented broccoli from Appetite for Reduction.)

I've also had the hot pot, the Tibetan chickpea salad, the scallion pancakes, smacked cucumbers and a few other things and we love them all. The recipes are generally pretty easy.