In this delightful Asian cookbook, you’ll learn the secrets of vegetarian and vegan Asian cooking how to blend flavors, textures, aromas and colors to create full-flavored vegetarian dishes that are missing none of the umami normally associated only with meat and dairy. Each chapter based on seasonal vegetables provides a wide range of choices using produce that is available at that time of year making it easy to plan a variety of menus that are never dull or indifferent. A home cook at heart, Pat’s recipes are very straightforward without lots of exotic ingredients or specialized tools. They are also easy and quick to prepare.

This book is a great pick for those wanting to try Asian flavors in lightened vegetarian meals. Many are also vegan and/or gluten free. Instead of just swapping meat for tofu (though tofu is an ingredient in a handful of recipes), Patricia focuses on maximizing the flavors of the vegetables to make them the star. With the exception of a few, the dishes are perfect for weeknight cooking and can be prepared in 45 minutes or less. -Tara’s Multicultural Table

Author Tanumihardja shows how to infuse today’s bounty of fresh produce with the seductive tastes of Asia - blending flavors, textures, aromas and colors in full-flavored dishes that sport the classic sweet, sour, spicy, salty and savory flavors. I like that all the recipes are straightforward and don’t require exotic ingredients or special equipment. -ShockinglyDelicious.com