Asian Flavors: Unlock Culinary Secrets with Spices, Sauces and Other Exotic Ingredients. This item is unavailable.Asian Flavors: Unlock Culinary Secrets with Spices, Sauces and Other Exotic Ingredients

A guide to preparing gourmet dishes using the ingredients that make Asian cooking so special.

Asian Flavors takes a new and exciting approach to exploring the many different cuisines of the Far East. The book identifies the main flavors used throughout the region-ginger, chiles, lemon grass, coconut, sesame, lime, soy and herbs-and offers some 120 authentic recipes that can be prepared easily at home.

A melting pot of cultures and eating habits, Asia's cuisines reflect the diversity of its people and many foreign influences over the centuries: the French and Chinese in Vietnam, the British in Myanmar and Malaysia, the Dutch in Indonesia and the Spanish in the Philippines. The blending of new ingredients and cooking styles with each country's
indigenous foods created the exhilarating culinary fusion we enjoy today.

Organized by ingredient, the book looks at the flavors that define Asian cuisine, offering fascinating facts and clear instructions on how to prepare and use them in recipes. Complete with a detailed, illustrated glossary, information on selecting and keeping fresh vegetables and ingredients, substitutes for hard-to-find ingredients and techniques, Asian Flavors celebrates some of the world's most delicious and satisfying food.

WENDY SWEETSER specializes 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. Sweetser first discovered Asian food on her travels to the Far East 25 years ago, getting to know local cuisines by touring markets- marveling at the exotic ingredients rarely seen in those days in Western stores-and by dining with local people in their homes.