“Asian” is a wholly inadequate descriptor for covering a vast swath of the planet from India to Singapore, and yet by combining a vegetable-centric approach and a charmingly unpretentious tone Meera Sodha manages to shrink an entire continent into a useful and accessible book. Full of vegetarian and vegan recipes that draw directly from many deep culinary traditions, emphasizing distinctive flavor profiles, and not shying away from heat or fermentation, East will inspire you to cook with more color and flavor. It’s a good point of entry for novices, and a fine resource for seasoned cooks seeking inspiration.
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