GREEN WOK (HB)

Vibrant, glossy, deeply satisfying dishes with vegetables (and tofu and other plant proteins) firmly in the starring role. Clear, practical guidance on mise en place, heat control and timing helps home cooks master the wok, while a tight suite of foundational sauces, dressings and pastes unlocks endless combinations. Flexible swaps and variations make the book easy to use for vegans, vegetarians and curious omnivores alike. For anyone who wants to cook bolder, better plant-based food at home – and to make vegetables feel like the main event, every night of the week.