This boldly flavored vegan cookbook from the chef of Mission Chinese Food in San Francisco (its New York cousin has closed) does not concern itself with authenticity when tastiness is a possibility.
Which is not to say that Danny Bowien ignores traditions from throughout Asia. He simply borrows from them wholeheartedly to create the likes of cilantro-tapioca pot stickers, tangerine kimchi, and smashed cucumbers with "tingly granola" made from fried shallots, peanuts, and pink peppercorns. You'll find more Korean inspirations than anything else but Thai, Chinese, and Japanese elements are also evident.
Because this is a restaurant chef's book, it's not surprising that many dishes are composed of multiple components. To make the Portobello Jerky Fried Rice you really need to get started the day before to make the mushroom jerky, and you'll have to prepare a couple of versatile pantry items as well, each of which are used in many other recipes in the book.
So think of it not as a quick after-work cookbook, but something for weekend project cooking. Or perhaps you'll find flavorful ideas to borrow for your own cooking, just as Bowien has for his.
Hardcover. Color photographs throughout.