- Paperback: 224 pages
- Publisher: Cookbooks; 1 edition (Feb 1997)
- Language English
- ISBN-10: 0688151388
- ISBN-13: 978-0688151386
- Product Dimensions: 20.1 x 20.1 x 1.5 cm
- Amazon Bestsellers Rank: 1,667,755 in Books (See Top 100 in Books)
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Amazon.com:
3.7 out of 5 stars (7 customer reviews)
38 of 41 people found the following review helpful:
2.0 out of 5 stars
The book title should be 'ASIAN Red Meat Abstainer FEAST.', 3 Mar 2000
By A Customer - Published on Amazon.com
This review is from: Asian Vegetarian Feast: Tempting Vegetable & Pasta Recipes from the East (Paperback)
The recipes look good except...What part of a chicken is vegetable? This book contains a recipe for chicken stock in which several other recipes state: 'chicken stock or vegetable stock.' Also, there are a few recipes that use dried shrimp, clam sauce, oyster sauce, or fish sauce. Also, for those who don't eat eggs, this cookbook is packed with recipes that use eggs or egg noodles. If it bothers you to see the word chicken all over, or if you don't like making substitutes for the sea meats or eggs, avoid this cookbook.
6 of 8 people found the following review helpful:
4.0 out of 5 stars
Each meal a winner, 24 Jun 1999
By A Customer - Published on Amazon.com
This review is from: Asian Vegetarian Feast: Tempting Vegetable & Pasta Recipes from the East (Paperback)
When i first tried this book it took me a while to assemble the ingredients required to get the tastes desired, but once i'd done that, every thing i've cooked has been delichous. Easy enough, and some superb food.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Love this book!, 16 Feb 2010
By Julia P. - Published on Amazon.com
This review is from: Asian Vegetarian Feast: Tempting Vegetable & Pasta Recipes from the East (Paperback)
This book is my Asian cooking bible. I have used it for years now. It taught me everything in the beginning about vegetarian and Asian cuisine. There is a good deal of information in here that explains all of the ingredients and techniques. It may take you a little bit to build up your pantry, but once you do, you can make these recipes easily at any time. I have 4 kids and they all love these recipes. It is a great way to get them to eat their veggies. One of our favorite meals has been steamed rice with the Crispy Scallion Omelette (pg 132), Stir-fried Cucumbers (pg 128), Stir-fried Lettuce (pg 123), Sesame-dressed Spinach Salad (pg 94), Bean Sprout Salad (pg 95). We also use the sauce from the Green and White Jade Salad (pg 100) to dip our spring rolls in and we use the sauce from the Sesame Buckwheat Noodles (pg 172) over any noodles we like and it is always awesome. If you get this book, I believe you will love it just as much as I do!
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