Practical Encyclopedia of Asian Cooking: From Thailand to Japan, Classic Ingredients and Authentic Recipes from the East FROM THE PUBLISHER
Some of the world's most exciting cusines are found in Asia. From the vastness of China to the island states of Indonesia and the Philippines, food is prepared with great pleasure and attention to detail. Each country has its own unique style of cooking, but they share many of the classic ingredients. The Practical Encyclopedia of Asian Cooking is a fascinating guide to the food and cooking of this wonderful region. It is brimming with useful information about the ingredients and cursines, as well as a wonderful collection of enticing and easy to-prepare recipes.
SYNOPSIS
This comprehensive collection features recipes from these diverse cuisines and details spices and other seasonings, cooking equipment and utensils, preparation methods, special techniques and a wide range of ingredients. Recipes are included for every course of meal, from soups, snacks and appetizers to main courses, vegetable dishes and desserts. Home cooks will be able to master traditional favorites, such as Shrimp Toasts with Sesame Seeds, Seafood and Wonton Soup, as well as more modern renditions, such as Singapore Rice Vermicelli and Stir-fried Crispy Duck. A chapter on Special Occasions provides an opportunity to combine recipes and create dazzling menus for intimate romantic dinners of sumptuous banquets alike. A must-have for all those who crave easy-to-fix, delicious-to-eat Asian specialties in their own homes.
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