This cookbook presents 75 recipes for enjoying this cuisine without meat. The text is structured with chapters for stir-fries, soups and braises, rice and noodles, dim sum, tofu and eggs, and sides.


Hsiao-Ching Chou is an award-winning food journalist, cooking instructor, and communications consultant. She is a member of the James Beard Foundation cookbook committee and Les Dames d’Escoffier. Chou has been a guest on local and national shows, including Public Radio’s The Splendid Table, the PBS documentary The Meaning of Food, and the Travel Channel’s No Reservations. She is also the author of Chinese Soul Food. In her spare time, she teaches popular everyday Chinese home cooking classes at the Hot Stove Society. She lives with her family in Seattle.