Japanese Vegetarian Cooking

Japanese Vegetarian Cooking, Lesley Downer's quintessential Japanese cookbook, was first published in 1986 and launched Lesley's career as a writer.

Now, almost thirty years later, this classic returns in a lavishly illustrated new edition. Japanese Vegetarian Cooking brings together an in-depth knowledge of Japanese cuisine and customs with a variety of simple and delicious recipes.

The recipes are sectioned by principle ingredient: vegetables, beans, soybean products, eggs and grains.

Lesley Downer introduces each section with entertaining stories about her experience as a vegetarian in Japan, also providing explanations for the names and traditions as well as practical guidance on how to cook with each ingredient.

The dishes are from the home but also draw on vegetarian cuisine from temples all over Japan.

Some have been adapted slightly so that they use ingredients readily available in the West.

Japanese Vegetarian Cooking is suitable for both novice and experienced cooks - accessible even to those unfamiliar with Japanese customs, as it features clear explanatory chapters on ingredients, utensils and cooking techniques.The book also advises on planning meals and provides some sample menus to get even the most hesitant cooks started. A great insight into the world of Japanese cuisine, this book is a practical and beautiful handbook for producing tasty and nourishing vegetarian dishes using fresh ingredients.