Sure to imbue any reader with a sharper perception of all Asian culinary practices, this compendium of recipes embraces a geographical sweep of countries, with chapters grouping the Asian regions that share common culinary threads. They are as follows: China; Japan and Korea; India, Pakistan, and Sri Lanka; the five countries of Indochina—Thailand, Kampuchea, Laos, Burma, and Vietnam; and the three Southeast Asian countries of Singapore, Malaysia, and Indonesia. More than 100 authentic recipes from the author's culinary trove include gems from internationally known chefs such as Ken Hom, Sri Owen, Alan Davidson, Fuchsia Dunlop, and Emi Kazuko, among others. Also gathered here are illuminating nuggets of information on the cultural and culinary evolution of these countries. Readers will learn about traditional methods using rustic tools and techniques, the semantics of Asian cuisine, and the effective use of modern tools in the preparation of Asian dishes.
"synopsis" may belong to another edition of this title.
Terry Tan is a leading cooking teacher, consultant, and historian who writes and broadcasts regularly on Asian food and cooking. His previous titles include Cooking with Chinese Herbs, Shiok!: Exciting Tropical Asian Flavors, Stir-Fried and Not Shaken, and The Thai Table.
"About this title" may belong to another edition of this title.
Book Description Jacqui Small, 2010. Hard Cover. Book Condition: New. Dust Jacket Condition: New. 288 pages, illustrations not just of the dishes but implements. Includes recipes from Atol Kochhar and Roopa Gulati among others. Weighs over 1kg but extra charges will not be requested for sending inland as a standard parcel, overseas well. Size: 19 x 24cm. Bookseller Inventory # 2841
Book Description Aurum Press, 2010. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P111906417350
Book Description Aurum Press Ltd, 2010. Hardcover. Book Condition: Brand New. 336 pages. 9.49x7.76x1.06 inches. In Stock. Bookseller Inventory # zk1906417350