Vegetarian Chinese Soul Food by Hsiao-Ching Chou
Deliciously Doable Ways to Cook Greens, Tofu, and Other Plant-Based Ingredients

This cookbook appealed to me because I am moving toward a plant based whole foods way of eating that leans more and more often to vegan fare. These are my thoughts after looking through this cookbook:

What I liked:
* The photographs were gorgeous
* Ingredients, techniques and equipment were listed and explained well
* There were charts with interesting information to refer to (soaking dry ingredients & soy sauce comparison)
* Recipes were easy to read and follow…I think
* The chapters included: dumplings (beautiful), dim sum and small bites, soups and braises, stir-fries, steamed dishes, rice and noodles, tofu (intrigued me), eggs, salad and pickles
* being able to mentally “taste” the dishes as I read
* The sweet and sour sauce recipe is one I could easily make at home
* The information about all of the vegetables

Downside for me:
* Living where I do in the Middle East during this pandemic…I won’t be able to buy many of the items necessary to make the recipes
* I believe that some of these recipes, like the dumplings, would be easier to make in with someone skilled to assist
* I would have liked to have labels on the photo pages indicating what the vegetables and cooking items were

Did I enjoy this book? Yes, it was interesting
Would I be likely to buy it? Probably not where I live now since I can’t find many of the essential ingredients.

Thank you to NetGalley and SasquatchBooks for the ARC – This is my honest review

4 Stars ( )