Asian Ingredients : A Guide to the Foodstuffs of China, Japan, Korea, Thailand, and Vietnam (Paperback) - Cost, Bruce

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From the Publisher
Whether it be the sweet, spicy curries of Southeast Asia, the tantalizingly fresh seafood of Japan, or the hearty homestyle noodle dishes of China, home cooks have long wished to re-create these alluring Asian dishes in their own kitchens yet not known where to begin with such foreign ingredients. Now, in one classic volume, acclaimed chef and restaurateur Bruce Cost removes the home cook's frustration with this in-depth, illustrated guide to the wide variety of ingredients used in Asian cooking.

From fresh herbs and Asian oils to exotic types of seafood and specialty meat cuts -- and over 100 creative and inspiring recipes -- no item in the repertoire of the Asian cook is missed. With the help of Asian Ingredients, Thai Green Curry Noodles with Beef and Chinese Chives, Sichuan Sesame-Chicken Salad with Garlic and White Pepper, and Shrimp in Ginger-Tamarind Sauce will soon be available in a home near you!

Specifications

Publisher Harpercollins
Mfg Part# 9780060932046
SKU 30612186
Format Paperback
ISBN10 006093204X
Release Date 9/1/2000
Physical
Dimensions (in Inches) 9H x 7.25L x 1T
From the Publisher
Editors Note First published in 1988, Bruce Cost's Asian Ingredients was immediately hailed as one of the most comprehensive and fascinating books on Asian foodstuffs ever written.?Now fully revised and updated, Asian Ingredients offers a wealth of information on identifying and using the often unfamiliar ingredients in traditional bottled condiments.?This book's clear black-and-white photographs make it easy to identify ingredients in your local supermarkets or Asian grocery, while Cost's carefully researched notes explain how to select, store, and cook with these wonderful foods.?Cost also includes more than 130 simple recipes for sumptuous Asian specialties.?Cooks can create the dramatic flavors of China, Japan, and southeast Asia in their own kitchens with this indispensable resource.?
Editors Note 1 Describes the characteristics of herbs, vegetables, fungi, meat, poultry, eggs, fish, dried ingredients, condiments, sauces, spices, oils, flours, and noodles used in Oriental cooking, in a comprehensive guide that also features more than one hundred creative recipes. Reprint. 11,000 first printing.
Product Attributes
Book Format Paperback
Number of Pages 0336
Publisher Quill

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