What do you think?
Rate this book
Plantasia: A Vegetarian Cookbook Through Asia
Transform the way you cook and think about vegetables with Plantasia by Pamelia Chia, which showcases Asia’s diversity through the eyes of 25 cooks and 88 vegetarian recipes.
Born in the ‘90s, Pamelia Chia grew up in Singapore eating meat and seafood in abundance. When a move to Australia highlighted the impact of climate change, she resolved to lower her meat consumption. Unsatisfied with leafy salads and grain bowls, she turned her gaze to Asia.
Plantasia is the distillation of Chia’s journey in Asia’s vegetable wisdom. Whether you are a vegetarian, vegan, or omnivore, Plantasia is your guide to a better relationship with your greens, and equips you with the skills and techniques that you need to up your vegetable-cooking game. The range of vegetarian recipes in the book, such as Hot Butter Mushrooms, Split Pea Tofu Salad with Chilli Crisp, Podi-Rubbed Roasted Cauliflower and Thunder Tea Kimbap, exemplify the dynamic and satisfying creations that can result when we open our minds and kitchens to the diversity of Asian cooking.
Plantasia includes 24 interviews with cooks who have connections to different parts of Asia ranging from Tibet to Japan. Their stories will share how their food cultures celebrate vegetables, and inspire you to look at vegetables and see abundance and potential, rather than lack.
Born in the ‘90s, Pamelia Chia grew up in Singapore eating meat and seafood in abundance. When a move to Australia highlighted the impact of climate change, she resolved to lower her meat consumption. Unsatisfied with leafy salads and grain bowls, she turned her gaze to Asia.
Plantasia is the distillation of Chia’s journey in Asia’s vegetable wisdom. Whether you are a vegetarian, vegan, or omnivore, Plantasia is your guide to a better relationship with your greens, and equips you with the skills and techniques that you need to up your vegetable-cooking game. The range of vegetarian recipes in the book, such as Hot Butter Mushrooms, Split Pea Tofu Salad with Chilli Crisp, Podi-Rubbed Roasted Cauliflower and Thunder Tea Kimbap, exemplify the dynamic and satisfying creations that can result when we open our minds and kitchens to the diversity of Asian cooking.
Plantasia includes 24 interviews with cooks who have connections to different parts of Asia ranging from Tibet to Japan. Their stories will share how their food cultures celebrate vegetables, and inspire you to look at vegetables and see abundance and potential, rather than lack.
288 pages, Hardcover
Published October 21, 2023
2 people are currently reading
27 people want to read
About the author
Pamelia Chia
7 books2 followersPAMELIA CHIA is a cook and writer born and raised in Singapore. Though a graduate with an Honors’ degree in Food Science and Technology, she decided to trade in her lab coat for chef whites. To encourage Singaporeans to return to the wet markets and be excited by regional produce, she wrote her first cookbook Wet Market to Table: A Modern Approach to Fruit & Vegetables. Her second cookbook Plantasia: A Vegetarian Cookbook Through Asia takes you on a journey to discover techniques and recipes that will completely transform the way you cook vegetables. Both books have become national bestsellers. Pamelia is also the author of Singapore Noodles, a newsletter with the mission of keeping Singapore’s food heritage alive. Her essays on hawker food and Singaporean food culture have been featured on Channel News Asia.
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
No one has reviewed this book yet.