A couple of days ago, I received the first two copies of Plantasia ever to be made. They came in a huge Fedex box sealed tightly in bubblewrap and lots of tape. While these are only samples and not the final result, it felt like such a big milestone - the point where an idea transforms into a tangible object that you can touch, see, and smell - that I wanted to share the moment with you!
When I looked at the samples, it occurred to me that Plantasia’s theme colour is so similar to Pantone’s colour of the year - Viva Magenta. “It is a shade rooted in nature descending from the red family and expressive of a new signal of strength. Viva Magenta is brave and fearless, and a pulsating color whose exuberance promotes a joyous and optimistic celebration…” How fitting!
Plantasia FAQ
What makes Plantasia different from other vegetarian cookbooks out there?
Whether you are a vegetarian, vegan, or omnivore, Plantasia is your guide to a better relationship with your greens, and equips you with the skills and techniques that you need to up your vegetable-cooking game.
It has a recipe index with vegetarian, vegan, vegan-option, and allium-free labels which makes it easy for you to cook for friends who don’t eat meat or animal products for lifestyle reasons, as well as those who are vegetarian for religious reasons.
While some vegetarian recipes can be carbohydrate-heavy, the recipes in Plantasia are balanced, complete meals in themselves, or perfect when paired with rice.
Plantasia’s recipes do not use faux meat. Vegetables are the star.
There are 24 interviews with chefs, cookbook authors, and food artisans with connections to different parts of Asia ranging from Tibet to Japan. Their stories will give you an inside view of how their food cultures celebrate vegetables, and inspire you to look at vegetables and see abundance and potential, rather than lack.
Where will Plantasia be stocked?
Plantasia will be stocked in Singapore, Hong Kong, the United States, and the Netherlands... and more to be confirmed! Will provide a full list of stockists closer to publication date. There’s also the option of preordering the digital book.
Will you have book events and sign copies?
Yes! I will be back in Singapore in October to celebrate the launch of Plantasia. I also have plans to host events in the Netherlands and France.
Should I get the hardcover or digital book?
I’m not a big fan of digital cookbooks and highly recommend getting the hardcover, especially if you live in Singapore and the Netherlands (domestic shipping fees aren’t exorbitant). Digital books usually come in PDF form which preserves the formatting, or ePUB which frankly looks ugly (more like a document than a piece of art). The Plantasia eBook is in PDF, but the downside is that you’ll have to swipe/ zoom in and out as you read. Physical copies will definitely get more use, but if shipping costs are unaffordable to you, the digital book is still a good alternative.
Why should I preorder?
We are three months away from the publication of the book and I want to encourage you to preorder the book if you’re thinking about getting it, because it’s the best way to support me! When you purchase a book from a store, the distributor and bookstore both take a cut. After factoring in the cost of production, the author is often left with a very slim profit margin.
When you purchase books directly from me, I get the distributor and bookstore’s cut. This goes a long way into helping me break even, and allows me to continue making books like Plantasia. You’ll also receive the book on publication day and get virtual and physical bonuses - stay tuned! For those of you who have already placed your orders (some of you even from countries outside of the Netherlands and Singapore), thank you so much. I’m so grateful and I can’t wait to celebrate this magneta beauty with all of you when it is ready 🩷
ADVANCE REVIEWS
“This is a stunningly original book, rooted in a deep respect for Asian traditions, philosophies and ingredients and at the same time genuinely progressive in its approach. Pamelia’s extensive knowledge of cuisine has enabled her to contextualise her stories and vegetable-starring recipes in a way which demystifies and excites. The focus is on the pleasure-giving and nourishing value of plants rather than substitution or deprivation. Plantasia tantalises with gorgeous vegetables and innovative cooking methods, and I cannot wait to cook my way through the entire book.” - Helen Goh, co-author of Ottolenghi Sweet and columnist for Sydney Morning Herald/The Age
“A thrilling collection of recipes from all over Asia. The flavours and colours of Pamelia Chia's recipes leap off the page.” - Fuchsia Dunlop, author of Every Grain of Rice: Simple Chinese Home Cooking
“I love everything about Plantasia, from the vibrant imagery, refreshing design, stories, sketches and most of all the beautifully written selection of glorious recipes. I want to cook it all and will happily turn vegetarian for months to do so!” - Karan Gokani, author of Hoppers: The Cookbook
"This authoritative guide through Asian techniques and flavours will revolutionise your cooking. Brilliant, innovative and incredibly inspiring!" - Mandy Yin, owner and author of Sambal Shiok: The Malaysian Cookbook
"Pamelia has written a vibrant and scrumptious ode to the vegetables of Asia. Her cookbook both honours tradition and pushes the boundaries on what a plant-based feast can look like." - Clarissa Wei, journalist and author of Made in Taiwan: Recipes and Stories from the Island Nation
“Pamelia’s newest book takes us on an exhilarating journey to Asian vegetable heaven. With a total of 25 cooks sharing stories and flavour-building techniques, this cookbook is a must-have for vegetable lovers and Asian food lovers alike.” - Maureen Tan, culinary teacher and author of Java and De bijbel van de Indonesische Keuken
“Plantasia is an absolute joy to read. Pamelia's gift for tasty prose and captivating visuals, along with a liberal seasoning of helpful cooking tips and Asian cultural anecdotes, make this a real gem of a cookbook. From tofu to chaat, thunder tea to peach gum — flavours and ingredients of our Asian upbringing that I adored — it's truly gratifying to see all these plant-based Asian ingredients shine!” - Loh Yi Jun, writer and founder of Jun & Tonic
“Plantasia provides a beautiful and practical cornucopia of diverse delights. It is an excellent guide for what you might wish to eat, and provides the means for understanding how technique can be used to produce complex, balanced deliciousness. While reading it, I was compelled to stop, search my pantry and cook. I may never leave the kitchen!” - Holly Davis, author of Ferment: A Guide to the Ancient Art of Culturing Foods
Share this post