Korean, Thai cookbooks offer international flavor
If you like to try cooking dishes that are outside of our everyday area, why not try these two new books?
First for those who enjoy thai food or vegans who want a new take on their dishes, try “Vegan Thai Kitchen” by Sarah Jansala and Renoo Jansala.
Sarah Jansala is the co-owner and chef of Kati Portland and the owner and chef of Pear Juice Bar and Cafe.
Inside the book are 75 reimagined Thai dishes that are all plant-based.
There are seven chapters of recipes to choose from: Simple and Classic Thai Stir-Fry, Soft Tofu and More; Fast and Easy Gluten-Free Noodles and Fried Rice; Easy Starters; 15-Minute Salads and Soups; Eight Incredible Everyday Curry Recipes; Delicious Thai Desserts and Thai Teas and Tropical Smoothies.
You can find many popular street foods, all with a plant-based twist in these chapters.
Classic Thai Stir Fry has Sweet and Sour Tempeh, Jungle Curry Stir-Fry and Tofu with Celery and Ginger Sauce.
In Noodles and Fried Rice, there are recipes for Gluten-Free Three Mushroom Noodles, Pad Thai and Grandma Fried Rice.
Starters has dishes like Crispy Tofu Dipped in Sweet and Sour Sauce, Sugar Snap Peas and Fresh Veggie Rolls.
Salads and Soups include Glass Noodle Salad, Pear Noodle Salad and Lotus Root Tom Yum Soup.
Everyday Curry Recipes include Avocado Green Curry,Taro-Potato Massaman Curry and Kabocha Squash Curry.
Desserts offer Mango Sticky Rice, Banana Spring Rolls and Corn and Tapioca Pudding.
Teas and Tropical Drinks end things with Vegan Thai Tea,, Thai Lime Iced Tea and Passion Fruit and Mango Smoothie.
There is a lot to offer vegan and Thai food fans in this book.
“Vegan Thai Kitchen” is published by Page Street Publishing. It is $21.99.
For those who enjoy Korean dishes or who have never had any and want to try them, there is “Korean Cooking Favorites” by Hyegyoung K. Ford.
Ford, the founder of the blog Beyond Kimchee, was born and raised in South Korea and now lives in Virginia.
There are eight chapters of dishes in this book: Savory Snacks; The Main Event; One-Dish Wonders; Oodles of Noodles; Heart-Warming Soups & Stews; A Bunch of Banchan; Almighty Kimchi and Sweet Treats & Drinks.
Snacks include Spicy Korean Fried Chicken, Spinach-Shrimp Pancakes and Steamed Buns with Pork and Vegetables.
Mains offer Classic Korean Beef, Spicy Pork Stir-Fry and Rice and Fish Lettuce Wraps.
One-Dish recipes include Steak and Avocado Rice Bowl, Eggplant and Crispy Minced Pork Rice Bowl and Spicky Chicken and Zucchini Rice Bowl.
Noodle dishes include Sweet Potato Noodle Salad with Shrimp and Chili Vinaigrette, Clam Noodle Soup and Noodles with Seasoned Soy Sauce.
Soups and Stews offer up Kale Soy Soup, Kimchi Pork Stew and Spicy Squash and Pork Stew.
Banchan dishes include Panfried Tofu with Soy Chili Sauce, Spinach with Two Pastes and Green salad with Black Sesame Dressing.
Kimchi has dishes such as Easy Authentic Cabbage Kimchi, Swiss Chard Kimchi and Mild Green Cabbage Kimchi.
Sweet Treats and Drinks ends things with Korean Twisted Donuts, Shaved Milky Ice with Strawberries and Korean Lemon Syrup Drink.
There is a lot to choose from with homestyle Korean dishes with a twist.
“Korean Cooking Favorites” is publisehd by Page Street Publishing. It is $21.99.
Contact Amy Phelps at email@example.com