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Synopsis
An illustrated guide to Asian food and cooking. Part one "Visual Catalogue" introduces the different cusines of Asia and provides a guide to useful equipment. It also provides information on every type of ingredient from the daily staples, such as rice and noodles, to unusual fruits and vegetables and exotic fish, facts about how to choose the best ingredients, their culinary uses and storage, and advice on the essential xooking and preparation techniques. Part two "Essential Recipes" contains over 100 recipes with step-by-step illustrated instructions. Classic dishes are included from every corner of the region such as: Peking duck, spring rolls, dim sum, Thai fish cakes, red chicken curry, Vietnamese shrimp fritters, sate, Nasi Goreng, Japanese sushi and sashimi, and coconut ice cream.
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About the Author
Sallie Morris is a food writer and consultant. She has travelled extensively through Thailand, Burma and Indonesia, gathering recipes for her own pleasure and for her books, which include South East Asian Cookery, The World Encyclopedia of Spices and Taste of Indonesia. Deh-Ta Hsiung was born in Peking and comes from a family of gourmets and scholars. He is a well established writer and teacher, and is also a respected food and wine consultant for Chinese restaurants & food manufacturers
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Practical Encyclopedia of Asian Cooking : From Thailand to Japan, Classic Ingredients and Authentic Recipes from the East
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