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Plantasia: A Vegetarian Cookbook Through Asia


Publisher: Pamelia Chia
S$55.00
  • 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.

    The contributors to Plantasia are:
    Andrea Quynhgiao Nguyen, James Beard-winning author of Ever-Green Vietnamese
    Bryan Koh, author of Milk Pigs & Violet Gold
    Cameron Stauch, author of Vegetarian Viet Nam
    Cathie Carpio, hospitality consultant and researcher of Mindanaoan food culture
    Cathy Erway, James Beard Award and IACP Award-winning writer and author of The Food of Taiwan
    C-Y Chia and Shane Stanbridge, owners of Lion Dance Cafe
    Gayan Pieris, executive chef of Many Little Bar & Dining and Polperro Wines
    Hairil Sukaime, a descendant of one of Singapore’s early tempeh artisans
    Ivy Chen, co-author of Made in Taiwan
    Jenny Lau, founder of Celestial Peach
    Jihee Shin, founder of Sarap Catering and Ji Kimchi
    John Chantarasak, chef and co-founder of AngloThai and author of Kin Thai
    Julie Kleeman and Yeshi Jampa, restaurateurs and authors of Taste Tibet
    Kimberly Mendoza Camara, founder of Kora
    Maori Murota, author of Tokyo Cult Recipes and Japanese Home Cooking
    Minal Patel, executive chef of Prashad
    O Tama Carey, author of Lanka Food and restauranteur of Lankan Filling Station
    Petty Pandean-Elliott, author of The Indonesian Table
    RG Enriquez-Diez, founder of Astig Vegan
    Sonoko Sakai, author of Japanese Home Cooking
    Sunny Lee, chef and founder of Banchan by Sunny Lee
    Vasunthara, private dining chef and founder of Cutlery Optional
    Wayan Kresna Yasa, chef and co-author of Paon
    Zoey Xinyi Gong, Traditional Chinese Medicine practitioner and co-founder of The Red Pavilion

    Plantasia demonstrates that to eat plants is not to be deprived, but a celebration of all that nature has to offer, and is essential reading for vegetarians and meat-eaters alike.

ISBN: 9789811869648
Cover Type: Hardcover
Page Count: 288
Year Published: 2023
Size: 210mm x 273mm
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