In 2018, culinary expert and writer Hsiao-Ching Chou wowed fans with her debut cookbook, Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More (Sasquatch Books). Three years later, she has returned with her anticipated sophomore publication, Vegetarian Chinese Soul Food: Deliciously Doable Ways to Cook Greens, Tofu, and Other Plant-Based Ingredients (Sasquatch Books, 2021). Just published yesterday, Vegetarian Chinese Soul Food contains 75 plant-based recipes that look every bit as tantalizing as their predecessors, thanks to vivid photos by Clare Barboza.
The cookbook is a companion to the 2018 text, but can also stand on its own, or as a companion to meat dishes. It
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