ISBN: 9781844767274 Publisher: Anness PublishingYear of publishing: 2009 Format: Paperback
No of Pages: 256 Language: English
From Thailand, Burma, Indonesia and Malaysia to China, Korea and Japan, this work presents traditional ingredients and classic recipes from the East. It features 100 enticing, authentic dishes, each photographed...Read more
From Thailand, Burma, Indonesia and Malaysia to China, Korea and Japan, this work presents traditional ingredients and classic recipes from the East. It features 100 enticing, authentic dishes, each photographed in colour with easy-to-follow, step-by-step instructions and a glorious finished picture. It is an indispensable, fully illustrated guide to classic Asian ingredients: from rice and noodles, mushrooms and seaweed to peppers, pastes, oils, herbs and spices, and the varieties and cuts of fish, meat and poultry. It offers everything you need to know about the Asian kitchen, from essential equipment and store-cupboard ingredients to special techniques shown stage-by-stage in over 650 photographs. This comprehensive volume gives a fascinating introduction to the cuisines of Asia, plus a useful guide to equipment and utensils. The fabulous visual catalogue includes essential information on every type of ingredient. There is guidance on how to choose the very best ingredients, their culinary uses and storage, along with advice on special cooking and preparation techniques.
Then the recipe section includes over 100 essential authentic recipes with easy-to-follow, illustrated step-by-step instructions which show you how to make classic dishes from every corner of the region: Peking duck, spring rolls, dim sum, Thai fish cakes, red chicken curry, Filipono prawn fritters, sate, Nasi Goreng, Japanese sushi and sashimi and Malaysian coconut ice cream. Read less
About the author: Sallie Morris
Sallie Morris has run cookery courses in Kenya and Malaysia and has contributed to many magazines and books, including The World Encyclopedia of Spices... Read more
Sallie Morris has run cookery courses in Kenya and Malaysia and has contributed to many magazines and books, including The World Encyclopedia of Spices and Taste of Indonesia. Exploring markets and eating in order to collect recipes have taken her to Thailand, Burma, Indonesia, China, India and Vietnam. Deh-Ta Hsiung is a well established writer and teacher, and is also a respected food and wine consultant for Chinese restaurants and food manufacturers all over the world. He is author of over a dozen books on Chinese and Asian foods including Taste of China, The Festive Food of China, The Book of Vietnamese Cooking and The Chinese Kitchen. Read less