Title: Asian Sauces and Marinades
Publisher: Gary Allen Pty Ltd
Book Condition: Very Good
1875169989 Very Good Condition. Has some wear. Five star seller - Buy with confidence!. Bookseller Inventory # Z1875169989Z2
Cooks and gourmets everywhere know how delicious Asian food can be. Asian cuisine is so different, yet so appealing, to the western palate, that we make it a cornerstone of our tasting experience.
While we know that shrimps bok choi and sprouts are among the distinctive elements of Asian cooking, the sauces that make dishes special are a mystery to many Western chefs. They are widely available in Asian shops, supermarket specialty food sections, and by mail order. But the bottles are often labeled in Chinese or Vietnamese characters. Even labels in English don't actually describe the tastes or uses of the special sauces that we would like to use - but may be reluctant to buy.
Asian Sauces and Marinades unlocks this mystery of the orient. It is the key to the pungent, aromatic and richly spiced sauces that are easy to obtain and use to make the rich and complex flavors that are authentic and satisfying. It contains:
Each section is filled with familiar and unusual recipes (80 in total) that are uniquely associated with the sauces and marinades described. There is a history of the dish and the national cuisine and dozens of very tempting full-color photographs of the dishes described.
There is a great need for the information in this book, and Wendy Sweetser presents it in a form and style that is inviting and accessible to Western cook, from novice to experienced.
"All great chefs agree that the secret to delicious dishes is the sauce. This volume does a superb job of showing you how fundamental they are in Asian cooking and explains their many uses. Having this book in your collection is like having a magic wand in your kitchen."
- Chef Martin Yan,
- host of Yan Can Cook
About the Author:
Wendy Sweetser specializes in food and travel writing. Traveling in Asia for 25 years, she got to know local cuisine firsthand by touring markets and food stalls. Recently, she has spent several years working with a leading Asian food company developing recipes and new products.
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