Hannah Che

100+ fresh, plant-based, umami-packed recipes that show the range of traditional and modern Chinese vegan cuisine from the creator of The Plant-Based Wok.When Hannah Che decided to become a vegan, she was concerned that it would alienate her from the traditions and food that her Chinese family celebrated. But that was before she learned about zhai cai, or vegetarian cooking, a fascinating subset of Chinese cookery that emphasizes umami-rich ingredients and can be traced back over centuries to Buddhist temple kitchens. In The Vegan Chinese Kitchen, through gorgeous photography, stories, and recipes, Hannah Che shows us the magic of this highly developed and creative cuisine in which nearly every dish in the Chinese repertoire can be replicated in a meatless way, such as Blistered Dry-Fried String Beans, or Sweet and Sour Tofu. You'll find recipes that are naturally plant-based and as irresistible as they are nourishing, such as:Flaky Scallion PancakesCorn Stir-fried with Peppers and Pi

This two-volume reference presents a compendium of techniques used to characterize solid materials and investigate surface reactivity-- fundamental activities in a wide range of fields and application

Once considered a rare and exotic sweetener, sugar was not always as widely available or important as it is today. As part of the human diet for nearly all of recorded history, sugar has evolved over