Patricia Tanumihardja. [Photo provided to China Daily]

"If you've had a bowl of tom yum soup or a plate of sweet-sour pork," she says, "you'll agree that Asian cooks are masters at balancing these tastes."

For example, she adds, "Harmonizing the contrasting flavors of ingredients like palm sugar (sweet), soy sauce (salty), tamarind juice (sour) and chili paste (spicy) elevates a vegetable dish from ordinary to oh-so-delicious."

Another tip: Oils infused with garlic, onion and chili add a whole new dimension to a vegetable dish. Subtle gems in the book include how to make roasted veggie stock, healthier eggplant "meatballs" (bake them instead of frying), and lots of do-ahead tips.

Of Chinese descent, Tanumihardja was born in Indonesia and raised in Singapore, so her embrace of East and Southeast Asian dishes is wide and eager. She's traveled in Japan, Vietnam, Indonesia, Malaysia, India, Thailand and the Philippines to explore the cuisines of those countries. Research for her previous book, The Asian Grandmother's Cookbook, gave her the opportunity to learn first-hand from the bearers of those food cultures.

The author's real pleasure at engaging with local farmers wherever she goes shines through in the new book. Meanwhile, the treasure trove of recipes－organized by seasonal availability will make it easy to get lost in the joy of vegetables.

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