Yumiko Kano is one of Japan's best-known macrobiotic chefs and food writers. She has devoted her life to celebrating the flavor, versatility and nutritional benefits of a plant-based diet. This book is the latest in a series of over 30 cookbooks featuring her "no meat, no eggs, no dairy, no sugar" recipes — and the first to appear in English! Kano's recipes have previously been featured in the New York Times and many other Western publications.

In this Japanese Style Plant-Based Cooking, Kano shares 80 delicious, easy-to-make plant-based recipes, illustrated with mouthwatering photographs, including:
Sweet Potatoes in Spicy Sichuan Sauce, Miso-Stuffed Baked Tomatoes, Herb-Roasted Daikon Radish, Mini Broccoli Burgers with Spicy Tomato Sauce, Traditional Kyoto-style Eggplant Pickles, Creamy Yoghurt Soup with Fermented Cucumber Pickles.

This is a landmark reference that every vegan and vegetarian cook will want to have on their shelf!

Details
Hardcover / 112 pages
Published 25 June 2024