120 Vegan and Vegetarian Recipes from Bangalore to Beijing [American Measurements]
by Meera Sodha
Bright, chatty, and recipe-driven, East presents approachable vegan and vegetarian dishes adapted for a US pantry, with short personal notes and craveable flavor combinations. Most recipes favor familiar techniques and ingredients that reward everyday cooks who want to expand beyond standard salads or pastas. Main limitation: several recipes expect a modest spice cupboard or specialty pantry items and the book rarely provides step-by-step photos or troubleshooting, so cooks seeking tight precision or minimal shopping may find parts fiddly.
This summary and audience guidance are AI-generated from the book's description and its recommendation history, last updated June 2026. Recommendations, quotes and sources elsewhere on this page come from published material and are not generated.
This edition has been adapted for the US market. It was originally published in the UK. Named one of the best cookbooks of the year by The New York Times, the Boston Globe, and Delish ?Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you).? ?Yotam Ottolenghi?Sodha, who writes a vegan cooking c...
Difficulty:easy
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Consider Food52 Vegan by Gena Hamshaw.
“Food52 Vegan, by Gena Hamshaw, collects vibrant, approachable vegan recipes built around bold seasoning and straightforward technique. It reads like a tightly edited recipe column: short headnotes, clear steps, and dishes meant to be cooked and repeated rather than deconstructed. The book’s useful part is reliable, memorable meals that work for omnivores and vegans alike; its main limitation is a tendency toward similar templates, so cooks seeking technical depth or constant novelty may feel constrained.”
Each recommendation is collected from a public source — interviews, articles, or curated lists — and linked to its original URL. Books with many verifiable recommendations from respected people rank higher.
