Sesame, soy, spice 90 Asian-ish vegan and gluten-free recipes to reconnect, root, and restore

Social media influencer and blogger Park debuts with a cookbook focused on healthy, vegan-based snacks, heavily influenced by her love of Taiwanese, Korean, and other Asian cuisines. While the recipes and vibrant photography are the centerpiece, Park intersperses her thoughts about the creation of the dishes and her own at times difficult relationship with food. Recipes range from simple culinary components, such as salad dressings, condiments, and vegan chips and snacks, to more complicated side and main dishes. Several dishes require readers to first follow a separate recipe to create the specified ingredients. Some staples are presented in several cuisine-specific ways, such as Taiwanese, Korean, and Japanese takes on cucumber salad and two versions of porridge. The beverage section includes teas, smoothies, and mocktails made with fresh fruits, spices, and specialty ingredients, which are discussed in the front matter. Dishes encompass everything one might eat in a day: breakfast, snacks, lunch, dinner, and dessert, as well as drinks, all made with vegan ingredients. VERDICT This is a wide-ranging and clearly written foray into the world of Asian-influenced vegan cuisine. An excellent addition for readers interested in plant-based meals.--Rebecca Brody