PlantAsia is a continent-spanning celebration of Asia's diverse and evolving food traditions that will transform the way you think about and cook with vegetables. Combining storytelling, technique, and unique flavor pairings, chef and author Pamelia Chia challenges and expands what we imagine when we think of vegetarian cooking.

Eight chapters, each focused on a different cooking technique, showcase recipes from more than fifteen countries:

Raw: Thunder Tea Kimbap, Naengmyeon with Watermelon Dongchimi

Steamed and Blanched: Watercress Noodles with Split Pea Fritters, Chayote and Glass Noodle Dumplings

Simmered: Beet Curry with Coconut Sambal, Bittergourd in Soy-Caramel Sauce

Fried: Tofu Puff Stir-Fry with Lemongrass and Long Beans, Fig and Brie Hotteok

Deep-Fried: Spinach Chaat with Chickpeas and Yogurt, Hot Butter Mushrooms

Charred and Grilled: Beer-Battered Eggplant Soba, Grilled Rice Paper with Tofu Sisig

Roasted and Baked: Charred Brussels Sprouts with Grapefruit and Yuba, Butternut Squash Dengaku

Sweetened: Chili-Flecked Jalebis with Mango Yogurt, Blackberry and Peach Gum Shortcake

A detailed guide to buying and cooking with Asian ingredients helps orient readers to unfamiliar ingredients.

Interviews and recipes from two dozen acclaimed chefs, food writers, and cookbook authors offer authentic and layered perspectives on the present and future of Asian cooking.

Perfect for adventurous foodies, fans of Asian cuisines in search of inspiring and original recipes, and anyone looking for one-of-a-kind, vegetable-forward meals, this ambitious vegetarian cookbook is a dynamic and exciting celebration of all that vegetables have to offer.