Vegetarian cooks, both novice and experienced, are always looking for great new recipe ideas. And nowhere is the search more rewarding than in the cuisine of Asia, where vegetarian cooking has long been a staple and an art form at home and in restaurant kitchens. Vegetarian Asian brings it all together: vegetarian recipes from China, Indonesia, Japan, Malaysia, the Philippines, Thailand, Laos, Burma, Sri Lanka, Vietnam, Taiwan, and Korea. All healthy and delicious, and illustrated with more than eighty color photographs, the recipes in this book are clearly presented and designed to satisfy a wide range of taste. From Balinese cabbage and coconut salad to Chinese noodles with pea shoots and black vinegar, Vegetarian Asian explains everything the cook needs to know in order to prepare great vegetarian dishes Asian style. And author Lynelle Scott-Aitken has made getting together the right ingredients and cooking utensils easy with her guide to preparing any kitchen for authentic Asian vegetarian cooking.

Lynelle Scott-Aitken is an award-winning food writer and regular contributor to leading food magazines. Order online from Natural Lifestyle Supplies:

Here's a sample recipe from Vegetarian Asiancookbook by Lynelle Scott-Aitken. Lynelle shares a tasty collection of mouthwatering vegetarian dishes inspired by the diversity of healthy and delicious Asian cuisine.

3 oz dried bean thread (or bifun ) noodles

1 bunch bok choy, trim & wash

1 bunch choy sum, trim & wash

¼ Chinese cabbage, washed

1 red onion, peel, slice into half moons

1/3 cup peanuts, toasted & coarsely chopped

1½ tbl white vinegar ( brown rice or apple)

3 tbl fresh lime juice

1 tbl tamarind paste (optional)

2½ tbl superfine sugar (orrice syrup)*

¼ cup Vietnamese or common mint

¼ cup chopped cilantro

Soak the noodles in cold water until they start to soften about 15 minutes. Drain and cut into roughly 4 inch lengths. Drop into a pot of boiling water and simmer until just tender, 2-5 minutes. Drain, rinse and drain again (very well.) Cut the bok choy, choy sum and cabbage into roughly 1 inch squares, and the courser stems into fine diagonal slices. Steam until just tender but still crisp, about 2 minutes. Rinse and drain. In a bowl combine the noodles, steamed vegetables and remaining ingredients. Mix well, cover and chill for 30 minutes before serving. Serves 4-6

* Some recipes in this cookbook call for sugar and milk which we substitute with rice syrup and Rice Dream or soymilk.