Free PDF The Chinese Vegan Kitchen: More Than 225 Meat-free, Egg-free, Dairy-free Dishes from the Culinary Regions o f China, by Donna Klein

Free PDF The Chinese Vegan Kitchen: More Than 225 Meat-free, Egg-free, Dairy-free Dishes from the Culinary Regions o f China, by Donna Klein

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The Chinese Vegan Kitchen: More Than 225 Meat-free, Egg-free, Dairy-free Dishes from the Culinary Regions o f China, by Donna Klein

Free PDF The Chinese Vegan Kitchen: More Than 225 Meat-free, Egg-free, Dairy-free Dishes from the Culinary Regions o f China, by Donna Klein

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About the Author

Donna Klein, a food writer who has contributed to The Washington Post, Vegetarian Gourmet, Veggie Life, The Herb Companion, and Yoga Journal, studied French regional cooking at Le Cordon Bleu, Paris. She is the author of several cookbooks, including The Mediterranean Vegan Kitchen, Vegan Italiano, Supermarket Vegan, and The Gluten-Free Vegetarian Kitchen.

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Product details

Paperback: 240 pages

Publisher: TarcherPerigee (December 4, 2012)

Language: English

ISBN-10: 0399537708

ISBN-13: 978-0399537707

Product Dimensions:

7.4 x 0.6 x 9.2 inches

Shipping Weight: 15.5 ounces (View shipping rates and policies)

Average Customer Review:

4.0 out of 5 stars

46 customer reviews

Amazon Best Sellers Rank:

#61,669 in Books (See Top 100 in Books)

This is my third cookbook by Donna Klein, which officially makes her my favorite cookbook author. This book, like the others, is non-visual. All the instructions are provided by text without any of the fancy or colorful photos you might find elsewhere. Rather than being a negative, it gave her more room to place more recipes-- a good thing.So far I've made nearly two dozen of the recipes in this book and found them for the most part to be universally good and tasty. I've lived in both Japan and China for extended periods, so I'm familiar with several varieties of Asian cooking, but this book is very helpful for a novice. When I read the introductory sections, I found the descriptions of different ingredients and techniques to be very understandable. The actual instructions for each recipe were also very comprehensive and easy to follow.Pros:-Easy to follow directions-A wide variety of main rice, noodle, and tofu/seitan dishes. Plus the appetizer, dessert, and side dishes.-Well written introduction for novice Chinese cooks.-A large percentage of dishes that can be made w/o any special 'Chinese' ingredients. Great if your local grocer doesn't have a good Asian section or you're some distance from a Chinese grocery.Cons:-Some recipes that required folding the ingredients were harder to follow.-No estimated prep and cooking times.All in all, of the 3 Klein cookbooks I own, this is the best and a very welcome addition to my collection and I use it weekly.

I grew up in Japan. I love Asian food and I love cooking. My favorite cookbook to date is The Chinese Vegan Kitchen! I have made over four dozen recipes so far and they were all delicious. I cook from this book daily! I actually don’t mind that there are no photos. I prep everything before I start cooking. What I love about this book is how incredibly fast the recipes come together! I can’t believe how much time I save cooking with these recipes! I live 10 minuets from an Asian grocery so I got all my pantry staples. If the author writes another vegan cookbook I will be the first in line to buy it! I seriously cannot say enough good things about this cookbook!

I'm a big fan of the author's cookbooks for several reasons. She avoids meat and cheese substitutes. She uses a lot of fruits and vegetables and often has nice, light recipes for Summer that differ from the often carb-heavy standards of vegan cookbooks. She avoids foods that many vegan cookbooks rely on that are allergens for some people and their dinner guests like soy foods, seitan/gluten and nut creams. She usually has a mix of more complex, authentic dishes mixed in with some simple, easy recipes you can whip up fast with supermarket ingredients. All of these qualities are true of this book ( though it does use some tofu and seitan in culturally specific recipes that call for them).However this cookbook has some major cons and is my least favorite of her books ( I have most of them).1 ) There are just so many better Asian food cookbooks out there that are either more authentic or contain more of the familiar classics. There's "the Asian Vegan Kitchen" if you want something authentic. There's "30 Minute Vegan's Taste of the East" if you want to duplicate restaurant standards like sesame tofu and Thai iced tea.2 ) I'm old enough to remember the bad old days of vegan food when people came up with weird, random flavor combinations like bananas in spinach salad and tofu in spaghetti. She usually keeps those recipes to a minimum and sticks to naturally vegan classic from various world cuisines. However this book seems to have an awful lot of such recipes. There's a strange, sweet soup made from apples, figs and vegetable broth. There's a cookie made from Chow Mein noodles and chocolate that I'm pretty sure people in China don't eat.3 ) The book has a lot of strange discussions of the author's Roman Catholicism and how some Chinese people are Christians and the country isn't full of those terrible, terrible atheists like everyone assumes it is. There's a long, long section about religion in the beginning, a page long poem by a Christian nun and then she brings it up throughout the book. In a fruit dessert recipe she says that the different fruits are a gift at mass and the recipe is based on the Holy Spirit. It's all done in a kind of pushy way like she's blessing the reader. I can understand that she had to spend a year away from her family to research the book, it was probably pretty lonely and her religion was a comfort. But it's just weird to have so much discussion of religion in a cookbook and it seems almost disrespectful to discuss only Christianity in a cookbook about vegan Asian food. Buddhism, Jainism and Hinduism all have practitioners who eat vegetarian food based on the principle of nonviolence as well as religious concepts. If she had talked about that it might have bothered me less. She hardly talks at all about her interactions with Chinese chefs or the students she taught but she talks a lot about going to Mass.4 ) Most of her cookbooks are a little underspiced. It's more bothersome here than in the others because I know China has some regions with hot and spicy foods.5 ) There are some not especially appetizing soups based on Chinese medicine that should maybe have been grouped together. There's a "snow fungus" soup in the dessert section that people are just not likely to be looking for when browsing desserts.In conclusion the book is especially strong for easily prepared noodle and vegetable dishes and the appetizers section is really good. As usual she includes interesting fusion recipes from the borders of a culture, in this case Tibetan and Russian influenced Chinese food. If the discussion of Western religion in an Asian food cookbook is likely not to bother you then disregard that part of my review.

I enjoy this book for it's ease and the fact that most ingredients are supermarket friendly. The Ramen soup is wonderful, has a lot less sodium than the packaged stuff and literally takes 5 minutes to make. If you have a number of cookbooks in your repertoire, I would add this one too. However, if you're looking for solidly consistently great chinese recipes with more of an authentic flare, I like Bryanna Clark Grogan's Authentic Chinese Cuisne.

Pictures would be nice. The entire cook book is print only.

This has become one of my favorite vegan cookbooks. The recipes are straight forward and tasty and affordable ingredients, I have tried out loads of new things .I would only wish that there were photos, but many recipe books don't have them.cI would actually recommend this to a friend that likes Chinese/ Asian flavours of food.

Use this book monthly. The sauces are good. Next week I'm making Kung Pou Cauliflower.

a very good vegan cookbook regardless if it was chinese or not. the ingredients are few but the taste is great.

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