Fifty-nine delightful recipes and 40 taste-tempting, full-color illustrations combine to present the best and most imaginative vegetarian cooking from China, Japan, Thailand, Vietnam, and Indonesia. Supplementary features in this book's inside covers and gatefolds describe special utensils and equipment, as well as Asian vegetables, herbs, sauces, and other ingredients. The recipes are meatless, but will also appeal to non-vegetarians who love stir-fry cooking and exotic vegetable side dishes. Recipes include soups, stir-fry vegetables, salads, tofu, rice, and noodle dishes. Multinational variety is evident, for instance, in a won-ton soup from China, a spicy combination of stir-fry cauliflower, red pepper and greens from Indonesia, and a wonderfully appetizing tofu and vegetable combination dish from Thailand. All recipes are clearly presented and easy-to-follow, and are supplemented with nutritional charts. Most ingredients are readily available in American markets. Here is vivid demonstration that vegetarian cooking can be exciting, tasty, and nourishing -- specially for home chefs who would like to learn a few secrets from the Ori