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Finally--a cookbook series especially created to show young people how to prepare great meals while having lots of fun doing so. Loaded with color photographs, trendy design, and humorous text, these books transform chores into recreation. The Basic Series consists of a line of absolutely unpretentious cookbooks, which have already become favorites in an astounding number of modern kitchens. The absolutely unpretentious Basic series brings Basic Asian to the tables of the next generation's home chefs. With the newest Basic title, kitchen novices will be wrapping spring rolls, pickling ginger, making peanut satay sauce, and exploring Asian barbeque with ease. From the southern tip of India to the shores of Malaysia, Basic Asian takes the reader on a culinary exploration that all palates can appreciate. The first section of the book covers all of the basic ingredients and cookware necessary for preparing authentic Asian dishes. Demystifying fish sauce, explaining how to use a steamer, and reviewing the fine points of "wokking," Basic Asian makes even the most elementary chef feel like appro. The recipes in the second half of the book combine ingredients and technique into easily executed meals for parties of all sizes. Loaded with color photography, clean design, and humorous text, this book makes preparing Asian food basic.
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Kelsey Lane, cookbook editor for Silverback Books, is a journalism graduate who went on to receive her culinary training from the California Culinary Academy. She is also currently a restaurant critic and food writer whose articles appear in publications such as the San Jose Mercury News.
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Book Description Silverback Books. PAPERBACK. Condition: New. 1930603657 . Seller Inventory # Z1930603657ZN
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Book Description Silverback Books, 2003. Paperback. Condition: New. Never used!. Seller Inventory # P111930603657
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