The cuisines of Asia are among the most intriguing in the world, blending taste and tradition in remarkable combinations. Even so, many food lovers have never had the pleasure of sampling authentic Asian dishes. Now, with Asia The Beautiful Cookbook, you can enjoy the culinary creations of fourteen Asian countries first-hand as you embark on a temptation-filled tour that begins in Japan and ends on the enchanting isle of Sri Lanka.
To capture the essence of Asia's cuisines, author Jacki Passmore spent more than fifteen years gathering the best recipes from hundreds of expert cooks. In this book she shares her finds; here are over 200 memorable dishes-from appetizers to desserts--beautifully photographed in glorious detail.
In the chapter on Japan, for example, you will find recipes and photos showing how to prepare sushi and tempura, along with less well-known specialties such as crab hotpot and abalone steamed in sake. From Burma comes the country's national dish, mohinga, rice vermicelli in a robust fish broth. India and Thailand contribute their famous spicy curries; Indonesia and Malaysia, their rich desserts. No matter which country you choose to explore first, you will find endless ways to create traditional and exotic meals.
To guide you, nearly every recipe is accompanied by helpful notes describing the origins and characteristics of the dish; along with tips on ingredients and utensils. Finally, an extensive glossary offers insights into some of the more unusual Asian cooking terms.
For the adventurous cook and the armchair traveller alike, Asia The Beautiful Cookbook offers a lasting tribute to a fascinating continent. Far more than a collection of recipes, it provides an evocative look at the Asian people and the magical lands in which they live.
Brimming with sleek color photographs of evocative regional scenes, this oversize survey of Asian cuisines from Bombay to Beijing and Bali will enchant exotically aspirant cooks and culinary historicists alike. Concise directions for delicate hand-formed and rolled Japanese sushi typify the careful attention to authentic technique apparent throughout. Spicy and sweet Korean fare features traditional bulgogi, grilled beef strips marinated in a pungent mixture of sesame, garlic, ginger, chili and green onions. While the multifaceted cuisine of China merits its own volume, food writer and consultant Passmore here emphasizes a breadth of styles, from informal dim sum steamed pork dumplings to the home-tailored splendor of Peking duck. America's romance with Thai food will be enhanced through seafood dishes that artfully blend coconut, peanut and lime with hot chilis and assertive spices like cilantro, ginger and basil. Indian curries are made piquant with tamarind juice, mustard seed or the tart flesh of green mangos. Less familiar to American palates will be the milder, nutty curries from Singapore and Malaysia. 50,000 first printing; BOMC selection.
Copyright 1987 Reed Business Information, Inc.
