Asian Flavours: Unlock Culinary Secrets with Spices, Sauces and Other Exotic Ingredients - Hardcover

Sweetser, Wendy

Hardcover

ISBN 10: 1845430468 ISBN 13: 9781845430467

Publisher: Apple Press, 2005

Synopsis

A melting pot of cultures and eating habits, Asia's cuisines are a reflection of the broad diversity of the peoples who inhabit the continent and their cooking and eating traditions: from joining friends for a leisurely dinner to grabbing a quick lunch from a hawker stall on the street. Certain flavours hold the key to unlocking the secrets of Asian cooking and Asian Flavours takes a closer look at those that define it most clearly. Ginger, chillies, lemon grass, rice wine, coconut, sesame, fish and oyster sauces, lime, soy and herbs are all explored in detail. From amaranth to mitsuba, and from bok choy to water spinach, these greens and vegetables from China, Korea, Japan, Malaysia and Thailand can be used in a variety of mouth-watering ways. Plus, there are clear instructions on how to prepare and use them in exciting, authentic recipes. This comprehensive, beautifully illustrated guide shows you not only how to choose the freshest and best ingredients, but also how to use them in delicious, colourful and nutritious dishes. About the author Wendy Sweetser specialises in food and travel writing and is food editor of OK! and The London Magazine. She spent several years working with a leading Asian food company developing recipes and new products.

About this title

Synopsis:

From the vast continent of Asia come some of the most diverse and exciting cuisines in the world. An inspirational way of eating, Asian food is ideal for sharing and people the world over enjoy this communality. With sauces and marinades at the heart of this cuisine, Asian Flavours takes you through the essential steps in creating these foundation stones of successful Asian food. Exotic Asian greens, leaves and ingredients are increasingly widely available, but perhaps still faintly mystifying to many cooks who would love to make use of them, but are unsure exactly how. From amaranth to mitsuba, and from bok choy to water spinach, these greens and vegetable from China, Korea, Japan, Malaysia and Thailand can be used in myriad mouth-watering ways. This comprehensive, illustrated guide shows you not only how to choose the freshest and best of this produce, but also how to use it in delicious, colourful and nutritious sauces, marinades and dishes.

About the Author:

Anita Loh-Yien Lau is a Hong Kong-born food writer and critic. Well travelled and widely published in several countries, she was a restaurant critic for Tatler's Best Restaurant Guide and contributor to Asian Home Gourmet. She currently lives in San Francisco. Wendy Sweetser specialises in food and travel writing and is food editor of OK! and The London Magazine. She spent several years working with a leading Asian food company developing recipes and new products. Wendy first discovered Asian food on her travels to the Far East 25 years ago, getting to know local cuisines by touring markets and by dining with local people in their homes.

About this edition

• Publisher: Apple Press
• Publication date: 2005
• ISBN 10: 1845430468
• ISBN 13: 9781845430467
• Binding: Hardcover
• Number of pages: 224