Inspired by a dizzying range of Asian cuisine, Meera Sodha leads foodies on a meat-free expedition, taking in everywhere from Thailand and Japan to Singapore and India ―
i Best Cook Books of 2019Meera Sodha takes keen cooks on
a vegan and veggie journey across Asia ―
Guardian Weekend Gift GuideWhen my palate is jaded I turn to Meera Sodha
. She can take a packet of noodles, some peanut butter and a hunk of tofu and work magic.
East is th
e vegetable book for people who aren't vegetarian ―
Diana HenryEnticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?)
―
Yotam OttolenghiIf you've got any sense, it's probably already on your shelf. A brilliant one for lovers of flavour ―
Sabrina GhayourGorgeous ―
PrimaShe has
a seemingly magic ability to tell you exactly the detail you need to make a dish sing. This book is a godsend ―
Bee Wilson, Sunday TimesAn
inspiring collection of appealing recipes ―
Daily MailIt is
deeply personal food,
alive and authentic -
the best sort - and, frankly,
I want to cook everything in this book ―
Nigella Lawson on Made in IndiaAn unbridled joy ―
Nigel Slater, on Fresh India
A vibrant plant-based cookbook from the Guardian 'New Vegan' columnist and award-winning author of Fresh India
About the Author
Meera Sodha is the Guardian's 'New Vegan' columnist and author of Fresh India, which won the Observer Food Monthly Best New Cookbook Award 2017. In 2018 she was given The Guild of Food Writers 'Cookery Writing Award' and named the Fortnum & Mason Cookery Writer of the Year for her work in the Guardian. Her first book, Made In India, was a top ten bestseller. Meera Sodha cooks, writes and lives in London with her husband and daughter.