East

Inspired by a dizzying range of Asian cuisine, Meera Sodha leads foodies on a meat-free expedition , taking in everywhere from Thailand and Japan to Singapore and India

Inspired by a dizzying range of Asian cuisine, Meera Sodha leads foodies on a meat-free expedition , taking in everywhere from Thailand and Japan to Singapore and India

Meera Sodha takes keen cooks on a vegan and veggie journey across Asia

When my palate is jaded I turn to Meera Sodha . She can take a packet of noodles, some peanut butter and a hunk of tofu and work magic . East is th e vegetable book for people who aren't vegetarian

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

If you've got any sense, it's probably already on your shelf. A brilliant one for lovers of flavour

Gorgeous

She has a seemingly magic ability to tell you exactly the detail you need to make a dish sing. This book is a godsend

An inspiring collection of appealing recipes

It is deeply personal food, alive and authentic - the best sort - and, frankly, I want to cook everything in this book

An unbridled joy

Meera Sodha is a cook and a food writer, renowned for her Asian-inspired, meat-free recipes. She writes the Guardian’s weekly ‘The New Vegan’ column, and is the author of three best-selling cookbooks: Made in India, Fresh India and East. She cooks, writes and lives in London with her husband and two children.