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This is for vegan and vegetarians who want real and tested alternatives to meat recipes that celebrates whole food choices, rather than just making them a sidebar. This is for healthy eaters who want to know if you can bake a samosa rather than fry it, if you can substitute quinoa for rice, and if there are gluten-free Indian bread options. This is for folks with allergies and dietary preferences. This is for Indian food lovers who eat delicious restaurant meals and want to replicate them at home.\u003cbr\u003e\u003cbr\u003eThere is no Indian cookbook available that is more inclusive, more welcoming, and more adaptable to any given reader's tastes, across all its 125 recipes. The stories behind these recipes are richly detailed and personal, and readers will see how traditional Indian cooking helped connect Singla and her daughters to their cultural heritage, while also connecting American families to new, healthy eating choices. 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Storytelling.","description":"\u003cp\u003e\u003cstrong\u003eWhile bok choy is now a staple on Western grocery store shelves, other Asian vegetables remain unknown—even though they’re delicious, nutritious, and easy to grow in northern climates. \u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003eCaroline, Stéphanie, and Patricia Wang, three sisters of Cantonese descent, have made it their mission to introduce gardeners, cooks, and vegetable lovers of all flavours to wider sources of sustenance.\u003c\/p\u003e\r\n\u003cp\u003eOrganized around fifteen Asian vegetables that are presented according to the rhythm of the seasons, this lush, full-colour book offers advice on growing and harvesting organic crops intended for both weekend and commercial gardeners, along with a host of ideas to preserve and prepare them, including over forty recipes, some of which have been developed by renowned chefs.\u003c\/p\u003e\r\n\u003cp\u003eThe Wang sisters complement the book’s practical advice by offering thoughts on Asian vegetables from a cultural point of view and sharing the importance of these foods within their own family, members of whom left China to immigrate to Madagascar before settling in Canada.\u003c\/p\u003e\r\n\u003cp\u003e\u003cem\u003eAsian Vegetables\u003c\/em\u003e is a generous and gorgeous tribute to good food, to the land, and the importance of strong roots.\u003c\/p\u003e","brand":"None","offers":[{"title":"Hardcover","offer_id":46159350628529,"sku":"9781487012052","price":55.0,"currency_code":"CAD","in_stock":true},{"title":"Kobo eBook","offer_id":46159350661297,"sku":"9113c8e9-4d92-32e6-b8a0-3d0b89b1e850","price":25.59,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0655\/8980\/5233\/files\/1_ae10a41c-4ea1-4592-a5bc-39f8c75bcf16.jpg?v=1763632585"},{"product_id":"jang","title":"Jang: The Soul of Korean Cooking (More than 60 Recipes Featuring Gochujang, Doenjang, and Ganjang)","description":"\u003cb\u003eUnlock the irresistible flavors of Korean cooking with jangs, the authentic sauces that are the essential building blocks of all Korean cuisine. Written by South Korea’s award-winning top chef, Mingoo Kang, \u003ci\u003eJang \u003c\/i\u003edemystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious. \u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e\u003cb\u003e* Named a Best New Cookbook of Spring 2024 by \u003ci\u003eEater and Epicurious \u003c\/i\u003e*\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These soy-based umami sauces—gochujang, doenjang, ganjang—are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. \u003cbr\u003e  \u003cbr\u003e Few chefs understand these ingredients better than Michelin star winner Mingoo Kang, who has dedicated his Seoul restaurant, Mingles, to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs’ history and methods into 60 accessible recipes to bring the sauces to life. Through artisan profiles, sidebars, and step-by-step photographs, \u003ci\u003eJang \u003c\/i\u003euncovers one of the culinary world’s best-hidden secrets.","brand":"None","offers":[{"title":"Hardcover","offer_id":46159437660337,"sku":"9781648291869","price":45.0,"currency_code":"CAD","in_stock":true},{"title":"Kobo eBook","offer_id":46159437693105,"sku":"516c300a-2de7-37ff-88e2-2f6c2768162d","price":21.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0655\/8980\/5233\/files\/1_e95ebcf0-29d3-49e5-82b8-8847cb57da4b.jpg?v=1763685228"},{"product_id":"chinese-enough","title":"Chinese Enough: Homestyle Recipes for Noodles, Dumplings, Stir-Fries, and More","description":"\u003cb\u003eIn an exploration of her own experience as a first-generation American, Kristina Cho, author of the award-winning baking book \u003ci\u003eMooncakes and Milk Bread\u003c\/i\u003e, offers 100 recipes that blend the flavors of traditional Cantonese cooking with California ingredients and a midwestern sensibility.\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e In \u003ci\u003eChinese Enough\u003c\/i\u003e, Cho turns to the savory side of cooking with recipes that are neither entirely Chinese nor entirely American, but Chinese enough. 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Woven throughout, Cho’s stories of her grandmother’s Chinese garden situated in the middle of Cleveland and falling in love over dim sum are a warm tribute to the nuanced and personal ways in which one can discover and define their own culture.","brand":"None","offers":[{"title":"Hardcover","offer_id":46159446048945,"sku":"9781648293429","price":45.0,"currency_code":"CAD","in_stock":true},{"title":"Kobo eBook","offer_id":46159446081713,"sku":"a69dfcbe-5dd5-378f-b733-2f12aa2d3fab","price":21.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0655\/8980\/5233\/files\/1_b8faa1b2-31a1-4c44-a5a6-55a7f81fb5e3.jpg?v=1763685226"}],"url":"https:\/\/www.indigo.ca\/collections\/cuisines-asian.oembed","provider":"Indigo","version":"1.0","type":"link"}