Author Description

<p><b>This edition has been adapted for the US market. It was originally published in the UK.</b><br><br><b>* Named one of the best cookbooks of the year by <i>The New York Times, </i>the <i>Boston Globe, </i>and<i> Delish</i> *</b><br><br>“Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?).” <br><br>—Yotam Ottolenghi<br><br>“Sodha, who writes a vegan cooking column for The Guardian, has widened her scope in this exceptional volume, drawing on ingredients and techniques from throughout Asia to inspire a mix of mostly speedy, weeknight-friendly dishes... a glimpse of Ms. Sodha at her best.”<br><br> —Melissa Clark, <i>The New York Times</i><br><br>“With verve and charm, Meera Sodha persuades all cooks to make her luscious plant-based food. Her honesty and wit shine bright in this accessible collection of recipes tailored for omnivores and busy people. Every page bursts with exciting ideas you’ll want to cook up!”<br><br><br>—Andrea Nguyen, author of <i>Vietnamese Food Any Day</i> and <i>The Pho Cookbook</i><br><br><br> Modern, vibrant, fuss-free food made from easy-to-find ingredients, <i>East</i> is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food.<br><br> Meera Sodha's stunning new collection features brand-new recipes from a wide range of Asian cuisines. This cookbook is a collaboration between Sodha and the East Asian and South East Asian home cooks and gourmet chefs who inspired her along the way. There are noodles, curries, rice dishes, tofu, salads, sides, and sweets, all easy to make and bursting with exciting flavors. <br><br> Taking you from India to Indonesia, Singapore, and Japan, by way of China, Thailand, and Vietnam, <i>East </i>will show you how to whip up a root vegetable laksa and a chard, potato, and coconut curry; how to make kimchi pancakes, delicious dairy-free black dal and chili tofu. There are sweet potato momos for snacks and unexpected d