The Art of Chinese Vegetarian Cooking

Drawn form the best of traditional Chinese cuisine, "The Art of Chinese Vegetarian Cooking presents a remarkable collection of recipes celebrating savory vegetables and spices. From succulent spring rolls to seared tofu with sesame-ginger sauce, these light, delicious dishes invite you to enjoy the tantalizing flavors of China at every meal. Discover irresistible soups, salads, side dishes, entrees, and more, including: Golden Squash Soup with Leeks Broccoli and Pine Nut Fried Rice Wontons with Red Pepper-Coriander Sauce Wok-Seared Baby Bok Choy with Caramelized Onion Stir-Fried Asparagus and Baby Corn Warm Cucumber Salad with Lemon-Sesame Dressing Glazed Sweet and Sour Leeks Roasted Eggplant, Anise, and Sweet Onions About the Authors Joanne and Paul Hush are restaurateurs, caterers, and food lovers who operated a cooking school in Connecticut where celebrated chefs such as Marcella Hazan, Diana Kennedy, and Martha Stewart shared their expertise. Joanne Hush studied Chinese cuisine at The China Institute in New York and is the author of "Chinese Cooking the Healthful Way, The Chinese Menu Cookbook, and "Classic Chinese Cooking for the Vegetarian Gourmet.