Waterstones Jackfruit and Blue Ginger
178 ratings
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Price: £20.00
Brand: Waterstones
Description: A modern way to dine: Jackfruit and Blue Ginger is more than a vegan recipe book, it is a true collection of Asian favourites with a vegan twist. Perfect for fans of books such as Plenty and Bosh!. Vibrant Asian flavours: When Sasha Gill turned vegan, she didn't want to miss out on the vibrant flavours of her favourite Asian dishes; so she got to work 'veganising' them. Studying medicine in the UK, far from her childhood home in Singapore, Sasha is a student who understands what it is to be short on time and budget; most of her recipes don't take long or demand expensive ingredients. Through constant experimenting, she started to create dishes just as delicious and satisfying as her street-stall favourites and family dinners; only using plants in place of meat and fish. Sasha takes inspiration from the flavours of Asia. Enjoy her recipes for: Jackfruit biryani. Cauliflower samosas. Fluffy peanut pancakes. Creamy spinach curry with crispy tofu. Shiitake ramen. Vegan 'butter chicken'. Sweet potato and onion pakoras. Tofu pad thai. Peking jackfruit pancakes.
Category: Books
Merchant: Waterstones
Product ID: 9781760634322
Delivery cost: 2.99
ISBN: 9781760634322
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Author: Lizzie D
Rating: 5
Review: I have bought two copies of this book as gifts for vegan friends which have been well received. The first person I bought this for said it was excellent and they have made some recipes from the book which they've enjoyed. I looked through their copy when visiting and it looks like a very useful book, not too complicated and there were a few recipes I thought I would like to try for myself. It's a pretty book too, a lovely cover.
Author: Hard-marker
Rating: 3
Review: Not sure why my response to this book is so at odds with other reviewers. I have had the book a year now and have tried several recipes. None of them have been as tasty, or worked out quite, as I hoped. I am a pretty good cook, though I say so myself, so this is ‘unsettling’. Prompted to write this as I cook a recipe from the book tonight - it says to add aubergine to the spice paste and boil for 4 to 5 minutes until buttery. Well, I have never had an aubergine become buttery after that short a time, and boiling aubergine, albeit in a spiced coconut milk liquid, is never going to do it justice. I feel as if many of the recipes have either not been tested thoroughly, or have been mistranscribed. I had high hopes for a book that seemed to be exactly what I was looking for last Veganuary, but sadly, this has been a disappointment.
