Asian Vegan Cooking: A High-Energy Approach to Healthy Living

Rating:
Summary: NOT Asian Recipes
Review: I was stunned when I got this cookbook and went through it. Despite the title and the authors ethnicity, there are maybe 10 Asian recipes in this book, and those are basic recipes you could find in any veggie cookbook (miso soup, fried rice, etc.). The bulk of the recipes in this book are basic standby's found in almost any begining veg cookbook....lasgna, pizza, chili, guacamole, mushroom barley soup, blueberry muffins, tofu scramble. The back flap says the recipes are simple and quick...and they aren't kidding, these are very basic and simple recipes. Too simple and too generalized for my tastes and cooking skill.

Rating:
Summary: Only Book of its Kind - Could Be Better
Review: In general, I'm not a person who believes in "Asian" food. Try food from Thailand, Canton, Mongolia, and Korea, and tell me those are the same. However, it's not the cuisine that Dr. Le is referring to as "Asian," but the diet. This is a guide to eating and cooking for a particular Chinese diet which has spread to various other Asian countries, including Thailand and Viet Nam. In addition to abstention from all animal products (including eggs and dairy), this diet avoids or eschews tobacco, onions, garlic, and two other similar "pungent spices." (Dr. Le lists chives, shallots, and leeks, and does not mention tobacco for cooking.) So that's what the "Asian" part of the title is all about.

This is the only English book I know of dealing with this "Asian" veganism. American veganism tends to be all about garlic-worship. If you're into this, or one of those sattvic diets from which the Hare Krsnas take their cue, this is the only vegan cookbook I know of that isn't dominated by the "pungent spices."

The recipes are good, but quite simple. For someone switching from eating brisket and quiche to garlic-free veganism, the book is ideal. Experienced vegans will likely find the introductory section (one third of the book) well-trodden ground, and experienced vegan cooks who don't particularly care about the garlic- or onion-content of their dishes won't find the recipes exciting or new (which is not to say that they're not good).

In addition to those who have a particular interest in "Asian" veganism, the book will be interesting to those who are curious about veganism from another cultural standpoint - the author was born and raised in Viet Nam, and this has decidedly influenced her view of her diet.