This book stands out among the many Chinese vegetarian cookbooks available with its innovative recipes for vegetarian "mock meat" dishes, just like those you'd enjoy in Chinese restaurants. And since we are being urged to eat more vegetables than ever before, Chinese vegetarian cuisine can provide variation and culinary delight along with nutritional excellence. These recipes are as authentic as possible, without calling for extremely exotic ingredients. And since they're designed for use in a modern North American kitchen, you won't need to purchase special Chinese equipment to prepare them.
Bryanna Clark Grogan has been a food writer and teacher for more than 30 years. Her interest in cooking began before she can remember and having her first child sparked a lifelong interest in nutrition. She is also the author of Soyfoods Cooking for A Positive Menopause, Nonna's Italian Kitchen, 20 Minutes to Dinner, The Almost No Fat Cookbook, and The Almost No Fat Holiday Cookbook. She lives with her husband, Brian, on idyllic Denman Island off the coast of Vancouver.