The Art of Chinese Vegetarian Cooking (The Art of Vegetarian Cooking)

Drawn form the best of traditional Chinese cuisine, The Art of Chinese Vegetarian Cooking presents a remarkable collection of recipes celebrating savory vegetables and spices. From succulent spring rolls to seared tofu with sesame-ginger sauce, these light, delicious dishes invite you to enjoy the tantalizing flavors of China at every meal. Discover irresistible soups, salads, side dishes, entrées, and more, including:
Golden Squash Soup with Leeks
Broccoli and Pine Nut Fried Rice
Wontons with Red Pepper-Coriander Sauce
Wok-Seared Baby Bok Choy with Caramelized Onion
Stir-Fried Asparagus and Baby Corn
Warm Cucumber Salad with Lemon-Sesame Dressing
Glazed Sweet and Sour Leeks
Roasted Eggplant, Anise, and Sweet Onions
About the Authors

Joanne and Paul Hush are restaurateurs, caterers, and food lovers who operated a cooking school in Connecticut where celebrated chefs such as Marcella Hazan, Diana Kennedy, and Martha Stewart shared their expertise. Joanne Hush studied Chinese cuisine at The China Institute in New York and is the author of Chinese Cooking the Healthful Way, The Chinese Menu Cookbook, and Classic Chinese Cooking for the Vegetarian Gourmet.