An east-meets-west classic, this book takes recipes from master chef and culinary instructor Ken Hom's Vegetables and Pasta Book and makes them vegetarian-friendly. Chinese, Japanese, and South-East Asian cuisine inspire the recipes and techniques for appetizers, entrees, and desserts in this collection.

Vegetables
Regional cuisine
Asia
China
Vegetarian

Ken Hom's bestselling "Chinese Cookery" showed how Chinese meals could be prepared at home. He has now revised his "Vegetable and Pasta Book" so that vegetarians too can enjoy the cuisines of China, Japan and South-East Asia. Combining basic ingredients and techniques drawn from Eastern and Western cuisines, he offers over 120 straightforward recipes for soups, salads, main dishes and desserts, based on vegetables, rice and pasta.

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