Vegan MoFo 2015 Day 12: Tell us about your favorite cookbook.
More often than not, I use the Internet as my cookbook: I do an image search for whatever dish I'm looking for, pick out the images that look appetizing and work back from there. It usually works quite well.
Although I own a fair number of cookery books, I rarely use them. The one exception is Bryanna Clark Grogan's Authentic Chinese Cuisine. Before I started making recipes from this book, any Chinese-style meal I made didn't taste right. Or rather, it didn't taste like any kind of Chinese food that I'd ever tasted (not that I'm an expert).
Whether from her blog or from her cookbooks (you can find links to all her books on her blog), I love Bryanna's recipes because they always turn out well and are full of flavor--I've never been disappointed.
In addition to recipes from Dim Sum to dumplings, and from soup to stir fries, main courses, and sweets, this book is full of information. It includes a history of Chinese vegetarian cooking, a chapter on the regional cooking of China, a section on how to plan and serve an authentic Chinese meal, and more...
I have to be honest, I haven't read every section of the book from start to finish, although the snippets I have read are quite interesting. I'm sure over time, I will have read all of it in little bits and pieces.
The recipe for Spicy Sichuan Eggplant is one of my favorites from this book:
This photo doesn't do it justice, because you can't see the sauce--I usually double it and add in tofu and other veggies. It's full of heat and sweetness with a hint of sour.
Another cookery book that has worked its way into my cooking regime is Mimi Kirk's book Live Raw. I don't own it, but have checked it out of the library three times. I'll do a separate post on recipes from her book sometime in the future.
Happy MoFo-ing...we're almost halfway through!!