Bruce Cost's Asian Ingredients: Buiying and Cooking the Staple Foods of China, Japan and Southeast Asia

Describes the characteristics of herbs, vegetables, fungi, meat, poultry, eggs, fish, dried ingredients, condiments, sauces, spices, oils, flours, and noodles used in Oriental cooking

Cost ( Ginger , East and West ) here surveys fresh, dried, preserved and bottled ingredients found in Oriental food markets, and offers advice on how to buy, store and use them. His book is more than timely or helpful; it rolls reference, recipe and history book into a single innovative volume. Tracking each ingredient through history and placing it in a cultural context, the author clarifies the differences between Chinese, Japanese and Southeast Asian cuisines and pairs ingredient descriptions with recipes that feature them. Recipes include delicious soft-shell crabs with ginger, lemon and black beans; fresh coriander and peanut salad; daikon in orange peel sauce; and clams with basil, mint and chilis. Cost cuts a swath through the confusing array of Asian foodstuffs and makes Oriental cuisine make senseeven to beginners. Photos not seen by PW.
Copyright 1988 Reed Business Information, Inc.

This impressively researched and very readable guide covers the many foods from China, Japan, and Southeast Asia now available in American markets. Cost covers hundreds of items: fresh ingredients like herbs and fish; preserved foods like dried mushrooms; staples like rice, noodles, and flours; and the numerous Asian condiments and sauces. History, description of the ingredient and its proper use, and storage tips are given for each item; unusual and appetizing recipes are scattered throughout the text. An invaluable resource; highly recommended.
Copyright 1988 Reed Business Information, Inc.