Sesame, soy, spice 90 Asian-ish vegan and gluten-free recipes to reconnect, root, and restore

Remy Morimoto Park

Book - 2024

"The social media star, recipe developer, and health blogger behind Veggiekins shares delicious vegan and gluten-free meals, influenced by her pan-Asian background and her personal journey to wellness"--

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Location Call Number   Status
2nd Floor New Shelf 641.56362/Park (NEW SHELF) Due Jun 4, 2024
New York : William Morrow [2024]
Main Author
Remy Morimoto Park (author)
First edition
Item Description
Includes index.
Physical Description
xix, 235 pages : color illustrations ; 25 cm
  • Introduction
  • 1. First things first
  • 2. Salads that don't suck (and other delicious vegetables)
  • 3. Snacks that smile back
  • 4. Crying over spilt soymilk
  • 5. Long life noodles, rice, and other mains
  • 6. More things my family members, who never measure anything, like to make
  • 7. You deserve it
  • Acknowledgments
  • Universal Conversion Chart
  • Index
Review by Library Journal Review

Social media influencer and blogger Park debuts with a cookbook focused on healthy, vegan-based snacks, heavily influenced by her love of Taiwanese, Korean, and other Asian cuisines. While the recipes and vibrant photography are the centerpiece, Park intersperses her thoughts about the creation of the dishes and her own at times difficult relationship with food. Recipes range from simple culinary components, such as salad dressings, condiments, and vegan chips and snacks, to more complicated side and main dishes. Several dishes require readers to first follow a separate recipe to create the specified ingredients. Some staples are presented in several cuisine-specific ways, such as Taiwanese, Korean, and Japanese takes on cucumber salad and two versions of porridge. The beverage section includes teas, smoothies, and mocktails made with fresh fruits, spices, and specialty ingredients, which are discussed in the front matter. Dishes encompass everything one might eat in a day: breakfast, snacks, lunch, dinner, and dessert, as well as drinks, all made with vegan ingredients. VERDICT This is a wide-ranging and clearly written foray into the world of Asian-influenced vegan cuisine. An excellent addition for readers interested in plant-based meals.--Rebecca Brody

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