Far Eastern cookery has never been more accessible in restaurants and for the home cook. Supermarkets now stock the key ingredients and many cooks have realized how simple yet utterly delicious the food of countries such as Thailand, Vietnam and Hong Kong can be. FAR EASTERN COOKERY is a classic text and an unequalled guide to the cuisines of East Asia from the authority on the subject, Madhur Jaffrey. In this completely revised edition, containing over 150 recipes, Madhur Jaffrey explains the key ingredients and equipment, and demonstrates essential techniques - from deseeding chillies to stir-frying in step-by-step photographs. Key recipes also features step photographs, as well as Madhur's invaluable tips and personal anecdotes which convey her passion for the region and its food. A hot and sour Prawn Soup from Thailand, fragrant with lemon grass and coriander; mushrooms stuffed with ginger and chicken, from a Japanese Yakitori bar, delicate Vietnamese spring rolls with mint and crab - these are just a few of the tantalising recipes that fill these pages.
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Wonderful recipes, step-by-step guidance and personal anecdotes from one of the world's favourite cooks. Includes all the guidance you need on ingredients and techniques.Review:
In Step-by-Step Cookery Madhur Jaffrey celebrates the food not just of her native India but of southern Asia as a whole--Korea, Japan, Hong Kong, the Philippines, Vietnam, Thailand, Malaysia and Indonesia. This vast area ranges in climate from temperate to tropical, even equatorial, and even Madhur Jaffrey could only hope to skim the surface and all in 270-odd pages. However, there is a theme running through these invariably well-chosen and delicious recipes, which is that of a healthy emphasis on grains. Rice and wheat, in the form of noodles, steamed buns and breads or pancakes, predominate as the staple. As the title indicates, this is also a tutorial in the cooking methods and ingredients of the East, and a very thorough and approachable one it is. Madhur Jaffrey seems to have been everywhere and eaten everything, as a good cookery writer should, and she has a vast repertoire of techniques and individual dishes at her disposal. Her explanations are clear and the many photographs ensure that everything is easily followed. The scents of chilli, garlic, ginger and soy seem to rise off the page, along with dozens of other fragrances. A few examples, to show just how tempting this collection is: Squid in Chilli and Garlic Sauce (Malaysia); Hot and Sour Prawn Soup (Thailand--"one of the world's greatest soups"); Lamb with Spring Onions (Hong Kong); Aromatic and Spicy Beef Stew (Vietnam); Pears Poached in a Saffron and Cardamom Syrup (India). -- Robin Davidson
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Book Description Ebury Press. Hardcover. Book Condition: New. 0091875277 Ships promptly from Texas. Bookseller Inventory # HGT5468SGGG030217H0799A
Book Description Ebury Press, 2000. Hardcover. Book Condition: Brand New. 272 pages. 11.38x8.58x0.98 inches. In Stock. Bookseller Inventory # zk0091875277
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Book Description Ebury Press, 2000. Hardcover. Book Condition: New. Bookseller Inventory # P110091875277
Book Description Ebury Press, 2000. Hardcover. Book Condition: New. Bookseller Inventory # DADAX0091875277
Book Description Ebury Press, 2000. Hardcover. Book Condition: New. book. Bookseller Inventory # 0091875277