East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing [American Measurements]

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Product Details
$35.00  $32.55
Flatiron Books
Publish Date
7.6 X 9.8 X 1.0 inches | 2.46 pounds

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About the Author
Meera Sodha is a voracious home cook, writes regular columns for the Associated Press and The Guardian, and has published articles in Food52 and been profiled in The New York Times. Her second book, Fresh India, won the 2017 Observer Food Monthly's Best New Cookbook Award. Her third book is East, which was released in the US in October. She lives in London.

"The 14 Best Cookbooks of Fall 2020" - The New York Times

"The 16 Best New Cookbooks to Get You Through Fall" - The Boston Globe

"The Cookbooks We're Most Excited for This Fall" - Chowhound

"Fall Cookbook Preview: The 39 Books We Want to Cook From Now" - Epicurious

"20 Cookbooks Coming Out This Fall That We Can't Wait to Get Our Hands On" - The Kitchn

"The 30 Best Cookbooks of 2020" - Delish

"10 New Cookbooks that Get Me Excited About Fall Cooking" - Camille Styles

"Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?)."
--Yotam Ottolenghi

"With verve and charm, Meera Sodha persuades all cooks to make her luscious plant-based food. Her honesty and wit shine bright in this accessible collection of recipes tailored for omnivores and busy people. Every page bursts with exciting ideas you'll want to cook up!"
--Andrea Nguyen, author of Vietnamese Food Any Day and The Pho Cookbook

"Sodha, who has written three cookbooks, excels at fresh, vegetable-forward cooking, which often pulls from the Gujarati cuisine she grew up with, as well as other Asian cuisines, but always with results that are entirely her own."

"Sodha writes in a thoughtful and caring way with a sincerity that home cooks will find encouraging"
--Booklist, starred review

"Sodha presents low-effort, high-reward cooking. Home cooks, especially those looking to incorporate more vegetables into ordinary meals, will be won over by her personable advice and reassuring voice."
--Library Journal, starred review

"Sodha's generous spirit permeates these enticing and accessible recipes."
--Publisher's Weekly

"Sodha, who writes a vegan cooking column for The Guardian, has widened her scope in this exceptional volume, drawing on ingredients and techniques from throughout Asia to inspire a mix of mostly speedy, weeknight-friendly dishes... a glimpse of Ms. Sodha at her best."
--Melissa Clark, The New York Times