A-Gong's Table: Vegan Recipes from a Taiwanese Home (a Chez Jorge Cookbook) -- G

<b>A rendering of food through the memories of family and of home: over ninety plant-based recipes from George Lee, the creator of Chez Jorge, with Laurent Hsia's images of Taiwan.</b> <p/><b>"An astonishingly accomplished exploration of flavors, ingredients, and traditions."--Katy Hui-wen Hung (&#27946;&#24800;&#25991;), co-author of <i>A Culinary History of Taipei: Beyond Pork and Ponlai</i></b><br><b> </b><br><b>"This is a beautiful love letter to Taiwan and a quietly uncompromising work of documentation."--Hannah Che, author of <i>The Vegan Chinese Kitchen</i></b> <p/>George Lee grew up with his A-Gong (grandfather) in the quiet refuge of Tamsui, Taiwan. He took part in the myriad Taiwanese food traditions his A-Gong nurtured, until he was seventeen, when his A-Gong passed. In observation of the death, he and his family undertook a set of Buddhist funeral customs and abstained from eating meat. For a hundred days, they ate at the monastery and the nuns there taught him to cook. <p/>Years later, he revisited the lessons and pieced them into the story of his family's cooking. Some recipes he shares here are directly from childhood: Han-tsî-bê, an everyday breakfast congee floating with fist-size chunks of golden sweet potatoes, and the quintessential preserve Tshài-póo, crunchy strips of sun-dried daikon radish that salt in the air for a few days in January. Others tread the boundaries between old and new, such as Sòo-lóo-pn&#772;g, a meatless rendition of the hand-cut por