There's nothing niche about vegan and vegetarian Asian cookbooks
With these cookbooks, authors are setting out to dispel misconceptions. That Chinese food as a whole is meat-heavy is a misguided idea, according to both Che and McKinnon — one that generally results from experiencing the cuisine through restaurants, not homes. Though meat is often more a flavor component than a central ingredient in Chinese home cooking, it’s more prominent on restaurant menus because it’s what diners have come to expect and falls more in line with why we go to restaurants.
. These recent releases from Asian cooks feel especially important because they show “a different side of eating meat-free, particularly since many vegan/vegetarian trends and recipes from the wellness industry actually come from Asian culture,” McKinnon says.in 2019, her publisher saw the book as filling “a real gap in the market,” McKinnon recalls.
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