Professional chef Cameron Stauch explores the clever ways that Vietnamese cooks transform imitation meats into exquisite, uniquely delicious dishes

We are happy to serve up some exciting news about a cookbook that W.W. Norton releases on March 13. This is no ordinary cookbook:  The dishes in Vegetarian Việt Nam ($35) make use of the full arsenal of Vietnamese herbs and sauces to make tofu, mushrooms, and vegetables burst with flavor like never before.

In the years he spent living and cooking in Vietnam, professional chef Cameron Stauch learned about a tradition of vegetarian Vietnamese cuisine that is light and full of flavor. He dishes out an essential introduction to meatless Vietnamese cooking; the nearly 100 recipes  have been  devised over centuries by Mahayana Buddhist monks.

Featuring practical and sophisticated recipes, Staunch explores the clever ways that Vietnamese cooks transform imitation meats into exquisite, uniquely delicious dishes such as Lemongrass Chile “Chicken” Strips Stir-Fry, Turmeric Tofu Wrapped in Wild Pepper Leaves, Sweetened Sticky Rice with Shredded Coconut, Green Mango Rice Paper Ribbons, and Soy Ginger Glazed Eggplant. Seconds anyone?

In these versatile and wide-ranging recipes, Staunch teaches the home cook how to use annatto seed oil, toasted rice powder, tamarind liquid, and nutty mushroom pâté, among other Vietnamese pantry essentials, to produce the spicy, tangy, crunchy and sweet dishes that will have readers wondering how they ever lived without vegetarian Vietnamese meals

Cameron cooks banh xeo pancakes for lunch.

With a lavishly illustrated glossary that helps you recognize the mushrooms, noodles, fruits, and vegetables that make up the vegetarian Vietnamese pantry, Vegetarian Việt Nam will unlock an entire universe of flavor to people who want healthy, tasty, and sustainable food.

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