Synopsis
Open this book for an exploratory look at 17 root vegetables that have come to be entrenched in Asian cuisines. Food veterans Devagi Sanmugam and Christopher Tan turn their creativity and passion to Asian roots after their successful Cooking with Asian Leaves which features herbs, shoots and vegetables. In this book, they unearth a whole new culinary world with 17 root vegetables, including rhizomes, tubers and corms. Not just boiled and braised, these roots are given a new interpretation in Asian cuisine with full-colour photographs for all 58 recipes.
Introductory sections, each dedicated to one single root, offer advice on how to choose, prepare and store roots; have notes on nutritional and health benefits; as well as explain how these very same roots are used in different culinary cultures. With some imagination and a willingness to shake-up conventions, you could unearth a whole new culinary world.
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About the Author
Devagi Sanmugam, cookbook author, food columnist, cooking instructor, entrepreneur and professional bon vivant, is one of Singapore's most dynamic and talented food personalities. Her culinary career began more than 25 years ago as a cooking instructor and she has since built up an impressive portfolio. Having proved to be an inspiring cookbook author with more than 13 cookbooks under her belt, Devagi continues to innovate and inspire and is constantly involved in developing and testing original recipes for food companies and restaurants.
Christopher Tan is a Singapore-based writer, food consultant and food stylist, one of the new generation of Asian food journalists whose mission is to explore and expound on Asian gastronomy for the wider world. He contributes articles to many regional publications such as Wine & Dine, Her World and Silver Kris magazines. Cooking with Aisan Roots is his third book.
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