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The 30-Minute Vegan's Taste of the East: 150 Asian-Inspired Recipes--from Soba Noodles to Summer Rolls (Anglais) Broché – 6 juillet 2010

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Présentation de l'éditeur

Noted vegans and vegetarians love Mark Reinfeld and Jennifer Murray’s food. Food Network host and author Ellie Krieger lauds their recipes as “delicious, exciting, healthful, [and] accessible for everyone,” while Deborah Madison notes their “appealing recipes, good information about food and cooking in general [and] surprisingly realistic approaches to thirty-minute cooking.” Now, Reinfeld and Murray turn their skillets to the East, featuring over 150 vegan versions of favorite cuisine from India, Thailand, China, and Japan. Taste of the East also offers inspired animal-free recipes from Indonesia, Nepal, Vietnam, Korea, Tibet, Iran, and Afghanistan.

Biographie de l'auteur

Mark Reinfeld is founding chef of the celebrated Blossoming Lotus restaurant. His cookbook, Vegan Fusion World Cuisine, won a Gourmand Award for Best Vegetarian Cookbook in the USA. Along with Reinfeld, Jennifer Murray is the coauthor of The 30-Minute Vegan and The Complete Idiot’s Guide to Eating Raw. She teaches vegan cooking, baking, and raw food preparation classes internationally. They live in Kaua’i, Hawaii.

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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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58 internautes sur 58 ont trouvé ce commentaire utile 
A Whole Lot More than Curry in a Hurry 8 juillet 2010
Par Gail DR - Publié sur Amazon.com
Format: Broché
As soon as I heard about this book, I couldn't wait to get my hands on a copy. After all, what foodie (vegan or otherwise), wouldn't love a book filled with 150 Asian-inspired recipes you can prepare in 30 minutes or less? With a collection of delectable dishes from Afghanistan to Viet Nam, The 30-Minute Vegan's Taste of the East held the promise of accelerated culinary nirvana.

I am already a huge fan of the authors' best-selling book, The 30 Minute Vegan. So I wondered if they could they possibly outdo themselves with another collection of 30-minute recipes? As soon as I honed in on the recipe for Vanilla Cardamom Rose Lassi on page 38, I quickly realized they had.

The most enticing ingredients combine to create a romantic beverage that is intoxicatingly fragrant. I felt at ease substituting coconut milk kefir for the coconut milk yogurt suggested in this recipe, with palate-pleasing results. "Suggested" really is the key word in all of this book's wonderful recipes. In both 30-Minute Vegan books, authors Reinfeld and Murray encourage readers to experiment and have fun playing with the recipes. While many authors invite readers to create their own variations, in an almost magical way, Reinfeld and Murray truly inspire such creativity.

Like a mystery novel page-turner just waiting to be devoured, Taste of the East excited both my curiosity and my taste buds. With dishes like Tibetan Dumplings, Tempeh Vegetable Korma, and Arame Lotus Root Sauté, it was agonizingly difficult choosing the next recipe to sink my teeth into. Thoughtfully, Taste of the East is organized by country of origin, so you don't have to wait to get to the end of the book to get to the dessert recipes. Within each section, the recipes are listed in the order you'd find them on a menu, from appetizers to desserts. Each section starts with a glossary of ingredients unique to the country's cuisine, and sprinkled throughout the book are helpful boxes with Thoughtful Chef's Tips and Tricks. (What do you do if you tear your nori in the middle of making a sushi roll?) Highly useful appendixes include Preparation Basics for everything from toasting spices, nuts, and seeds to roasting tofu and tempeh.

In the spirit of sweetness, (and because I have absolutely no problem with eating dessert first), I dove straight ahead into two enticing recipes--Mango Custard Pudding from China and Black Rice Pudding from Thailand. Both desserts were decadently rich, creamy, and sweet.

After satisfying my sweet tooth, it was time to explore more serious fare. Inspired by the red lentil dal I enjoyed recently on a trip to Ananda Village, I decided to try the Indian Dhal and paired it with the recipe for Coconut Spinach Rice. True to the book's promise, once I had all of the ingredients assembled, both dishes went from stove to table in no more than thirty minutes and were as tasty as any dish it might take hours to prepare.

Next, I wanted to become reacquainted with a dish I'd only eaten once many years ago. Indonesian Gado Gado is a delightful medley of both raw and cooked vegetables served with a sassy peanut sauce dressing. Although the dish is traditionally made with cooked potatoes, I used yams instead, which together with roasted tempeh, red cabbage, green beans, carrots, cauliflower, red onions, tomatoes, and cucumbers created a vibrantly delectable fusion of flavors. The dressing blended peanut butter, coconut milk, garlic, garlic, jalapeño, maple syrup, and tamarind paste together and was the perfect accompaniment.

Before writing this review, I last tried the recipe for Sweet Soybean Sauce with Noodles, better known as Pad Siew. This simple dish, made with a soy-sauce marinade and stir-fried vegetables, is surprisingly tasty. Among the ingredients is a fish-free sauce (the recipe is in the book!) which substitutes for the traditional fish sauce used in many Thai dishes. It's an optional ingredient in this recipe, but it added a little pizazz to my Pad Siew. And I appreciate having an alternative to fish sauce on hand for all of my other Thai cooking.

Whether you want to impress your friends and family with your cooking prowess or you just enjoy eating great Asian cuisine, I highly recommend The 30 Minute Vegan's Taste of the East. This jewel of a book will inspire and delight you and awaken the creative culinary genius within you.
51 internautes sur 62 ont trouvé ce commentaire utile 
Seems like it was written in 30 minutes; very disappointing. 6 mars 2011
Par Kevin Smith - Publié sur Amazon.com
Format: Broché
I wonder if the writers bothered to eat all of these dishes first...some are so inedible that no one who even tasted them would've dared to include them in a cookbook. After making a dozen of these dishes, I give this book a thumbs down, mainly because of how slapped-together the recipes seem. This is not authentic Indian cooking in any way; vegan or not. It's like they just looked some recipes up online and then slightly modified them without ever trying them once. Out of ten Indian dishes, and one each Thai and Chinese, three were good and the rest ranged from mediocre to boring to just plan disgusting. The directions are often vague (they call for "mustard seeds" sometimes...well, brown or yellow? The two are totally different flavors) and I found that the cooking times were underestimated (most of this stuff takes longer than 30 minutes) and most recipes didn't have nearly enough sauce or spices to cover the main ingredients.

Plus, the writers seem to have ignored some really basic cooking techniques. The dhal on page 5 called for 8 1/2 cups of water. I knew that would be too much, so I reduced it to 6 and it was still way too much. You shouldn't be bale to shoot dhal out of a hose to water your plants with; you should be able to eat it with a fork. The coconut spinach rice on page 10 is the blandest, most tasteless imitation of paste I've ever made out of a cookbook. I tried to spice it up afterwards, but nothing could save it. Worst of all, the cauliflower chickpea subji on page 19 was absolutely inedible. Anyone who cooks with cardamom should know that 1/2 teaspooon is total overkill, but I followed their directions. It turned out exactly like I guessed; bitterly awful. I couldn't eat a single bite. You owe me a medium carrot and half a head of cauliflower dudes.

I have been a huge fan of Indian food for over a decade and been a vegan for the last five years, so I was excited to get this cookbook. I have been adapting recipes from vegetarian Indian cookbooks for awhile and have eaten at almost every Indian restaurant on the famous Devon Avenue here in Chicago, so I'd like to think I know what I'm talking about when I judge Indian food. It's sad, because there are a few good things in here (the mulligatawny, for one), but overall this is money poorly spent. There are other vegan Indian cookbooks out there; my advice is to try any besides this one.
11 internautes sur 12 ont trouvé ce commentaire utile 
Praise for the latest 30 MINUTE VEGAN! 9 septembre 2010
Par Lisa & Joe - Publié sur Amazon.com
Format: Broché
Kudos and gratitude to Mark Reinfeld and Jennifer Murray for 30 MINUTE VEGAN: TASTE OF THE EAST and continuing to transform our culinary reality one incredibly delicious/healthful/creative recipe at a time!

These Asian inspired creations explode with taste and leave us and our friends wanting more. Luckily there are 150 gems in this latest cookbook, so we'll be busy indulging our own palettes and inspiring others' till the last dish has been made...

Lisa and Joe Rich
7 internautes sur 7 ont trouvé ce commentaire utile 
Another great book by Mark & Jennifer 25 décembre 2010
Par Lindsay S. Nixon - Publié sur Amazon.com
Format: Format Kindle
I LOVED 30 Minute Vegan so I had high expectations for this follow-up book. The authors did it again! Another book filled with healthy, delicious recipes that come together quickly. I am ADDICTED to the mango custard. It's become my post workout treat. I also like how this cookbook has opened my eyes to new ingredients--I've dabbled in Eastern cooking before (Thai, Indian) but I feel like I really know what those cuisines are about now!!
6 internautes sur 6 ont trouvé ce commentaire utile 
Even More Than I Was Hoping For 31 mars 2011
Par Greensong - Publié sur Amazon.com
Format: Broché
When I want to buy cookbook I thumb through the pictures and recipes seeking 5 or 6 that I inspire me to go home and try the out right away. If in the end I find 3 or 4 recipes that I really like a lot I feel like I've done well with my purchase and I'm very happy. The Taste of the East far exceeded both these criteria. Having cooked quite a bit, I always look at recipes as a jumping off point. Because most cookbooks need to appeal to the biggest cross section of people, I find that recipes in general tend to side towards lighter hand when it comes to flavor intensity. Invariably, after trying a recipe once as written, I add to, and embellish them to make them my own. With this book that was not so much the case. Many of the recipes, especially the curries, were rich, delicious and full of great flavors just as written.

I have tried a variety of recipes from this book so far and have been very pleased with the results. The Thai Coconut Soup, with the Summer Rolls made a beautiful and scrumptious meal which friends raved about especially when served with the peanut sauce. Of the Indian dishes we tried the Madras Curry and the Tempeh Vindaloo both of which were full of flavor and met approval all around the table. The Roasted Garlic Chutney is both unusual and amazing. It makes a fantastic spread on crackers and makes wraps something to write home about.

While it is true that I didn't manage all of the recipes in exactly 30 minutes it was pretty easy to see that the ones with a lot of vegetables to chop would take me longer. So, if I only had 30 minutes to cook I didn't use those recipes as there were plenty of others that I could manage in ½ hour. I also noticed that the dhal recipe didn't seem quite right. Everywhere else in the book brown mustard seeds were specified so I figured there was likely a typo with that and the lentil amount. I checked another book about the lentil to water ratio and saw that 2 cups of lentils to the 8 1/2 cups of water would be pretty standard and so I made it with 2 cups of lentils instead of 1 and it was great. It was a bit more like a soup than a puree with 2 cups which is how I like it but if you like it thicker just add a few more lentils.

Overall, I think this book is great. I would highly recommend it. Even if you just used it to learn how to make basic things for asian food like a good curry or garam masala spice blend, or a thai curry base you would be well served. I haven't even made 1/10th of the 150 recipes in this book yet and I am already very happy with my purchase. I am also looking forward to trying out many more of these gorgeous and tasty recipes.
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